Kumquat-and-Sriracha-Glazed Chicken Wings

Wings are a major part of any Super Bowl party. For many people, they're just as important as the game. I mean, can you imagine watching the game without a wing in one hand and a beer in the other? I don't think so! Buffalo wings are simply the classic football appetizer, but there's more to good wings than just a coating of hot sauce.

Sweet and spicy is my favorite combination of tastes. When a recipe has both, I'm immediately in love. So to come up with my recipe for chicken wings, I chose the sweet and spicy route. And the thing I like about this recipe most is that at first taste, the sweetness tricks your taste buds into thinking it isn't hot, but then the sriracha kicks in. Surprise!

If I were to describe the flavor of these wings, I'd say they're a cross between buffalo wings and the Chinese takeout favorite, orange chicken. The best part is they're incredibly easy to make. The recipe starts off with a spice rub, which gives the wings a great foundation of flavor. While the wings bake, prepare the sweet and tangy kumquat glaze. Feel free to adapt the level of spiciness to suit your heat tolerance. These wings will surely have everyone fighting for more.

If you don't want to go through all the trouble of making the kumquat marmalade, you can substitute 1/2 cup store-bought marmalade for the kumquats, orange juice, water, and ginger. But make sure to heat it up before adding the condiments. You may also need to loosen it with a little hot water.

Kumquat-and-Sriracha-Glazed Chicken Wings

4 pounds chicken wings, separated and tips removed
2 tablespoons sesame oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon salt
freshly ground black pepper
1/2 pint kumquats, thinly sliced
1/4 cup orange juice (about 1/2 orange)
1 tablespoon lime juice (about 1/2 lime)
1 tablespoon grated ginger (about 1/2-inch piece)
1/4 cup water
1 tablespoon sugar
2 tablespoons Sriracha
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
cilantro leaves, for garnish
lime wedges, for serving

Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Toss wings in oil and rub with spices, salt, and pepper. Divide wings between baking sheets, spacing evenly. Bake for 45 minutes.

While wings bake, prepare glaze. Combine kumquats, orange and lime juices, ginger, water, and sugar in a small saucepan. Bring mixture to a simmer and cook until reduced to a thick marmalade consistency, about 30 minutes. Stir often to make sure the mixture doesn't scorch.

Stir in Sriracha, soy sauce, fish sauce, and toasted sesame oil.

Pour half of the glaze into a large mixing bowl. Add baked chicken wings and toss to cost, adding remaining glaze to coat all the wings. Transfer to bowls or baskets lined with parchment paper. Garnish with cilantro leaves. Serve with wedges of lime. Yield: 8 to 10 servings.