Combine the wings, coriander, cumin, cinnamon, salt, and olive oil in a large bowl. Toss the wings to coat evenly in the seasonings. Cover the bowl and refrigerate for 4 hours or overnight. Preheat the oven to 375 degrees F. Place the wings on rimmed baking sheets. Place in the oven and bake for 30 minutes. In a bowl, combine the sriracha, butter, cilantro or green onion, lime zest, and lime juice and mix well. Heat the oil in a deep fryer to 375 degrees F. Place the wings, in batches, into the oil and cook about 5 minutes or until crispy and golden brown. Remove from the oil with a slotted spoon and add to the sriracha mixture. Toss well to coat then transfer the wings to a platter. Repeat with remaining wings. The wings can also be baked instead of deep fried. After initial baking time, turn the wings over and bake for 1 hour until golden brown. Serve the sriracha chicken wings hot with blue cheese, ranch, or other dipping sauce.