Chicken Wings

5 lbs. chicken wings, split
1/4 c. coriander seeds, crushed
1 tsp. cumin
1 tsp. cinnamon
2 tbsp. kosher salt
1/4 c. olive oil
3/4 c. sriracha sauce
3/4 c. butter, melted
1/2 c. fresh cilantro, chopped
grated zest and juice of 3 limes

1. In a large bowl, combine coriander, cumin, cinnamon, salt and olive oil. Toss wings in this sauce. Cover and refrigerate at least 4 hours or preferably overnight.
2. Preheat oven to 275 F.
3. Arrange wings on baking sheets. Cover with foil and roast for 45 min. Remove foil and increase heat to 475 F. Roast until wings are crisp and cooked through, about 5 min.
4. Meanwhile, in a mixing bowl, combine sriracha, melted butter, cilantro, lime zest and juice.
5. When wings are done roasting, toss with the sriracha-butter sauce. Place on a platter. Get out the napkins. Enjoy!