5 pounds chicken wings, split
1/8 cup coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon ground cinnamon
1 tablespoons kosher salt
1/8 cup oil
1/2 cup Sriracha chile sauce
3/4 sticks (6 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 2 limes
vegetable oil, for frying
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 375°.
In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.