'chicken wings' on Serious Eats

Bar Bites: Sweet and Spicy Ginger Wings

Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings. More

Baked Sweet and Spicy Ginger Wings

Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings. More

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

Buffalo wings are pure, unadulterated, crispy, greasy, hot & vinegary nuggets of awesome. So given that we're going to be eating so many of the suckers, isn't it our national duty—our duty to the birds, even—to make each and every one the best it can possible be? To not—pardon the terrible pun (and all the terrible puns to follow)—simply wing it? I've had my share of greasy, dry, flaccid, burnt, tough, gristly chicken wings. My only goal today is to figure out how to get the best out of each and every drumette and flat, to create a Super Bowl snack worthy of its American heritage. A bird we could really flip for. More

Thai Red Curry Chicken Wings

Though chicken wings almost never occur to me when I'm figuring out dinner, there's no good reason they can't do the job: roasted chicken wings offer the pleasure of a roast chicken in a fraction of the time, with the added benefit of a decadent skin-to-meat ratio. Wings call out for a good sauce, naturally, which is what led me to this Tyler Florence recipe More

Chicken Wings with Korean Chile 

Lo's wings are seasoned with salt and pepper, fried, and then tossed in a sweet chile glaze that's heavy on the gochujang, a thick, sugary chile sauce that's ketchup-like in texture with just a touch of heat. The chile paste is boosted with a bit of fresh ginger and garlic as well as sesame seeds for crunch. It's a pretty much perfect wing sauce—spicy, salty, and sticky enough to necessitate plenty of Wet Naps. More

Cook the Book: Mahogany-Glazed Chicken Wings

Cooking my way through How to Cook Weekends, it's becoming more and more clear that Lynne and her producer Sally Swift not only put out a great radio show but excel in recipe writing. The steps for making these sticky-salty-sweet-and-sour wings are laid out in a manner that's both comprehensive and informative, the sort of recipe that leaves cooks with no lingering questions and a plate of truly spectacular wings. More

Crispy Chicken Wings with Seven-Spice-Powder Marinade

These wings are marinated in soy, sesame oil, and shichimi togarashi, a Japanese seven spice blend that gets its flavor from Sichuan pepper, chili, roasted orange peel, and sesame seeds. It's a heady, aromatic blend of flavors that seeps deep into the wings and chars up beautifully when grilled. Unlike other wing preparations these guys are basted during the grilling process adding even more salty spiced goodness. More

Chile Chicken Wings with Creamy Cucumbers

They're an advanced riff on classic spicy Buffalo wings with blue cheese and celery sticks—fried wings sauced with a sweet-hot chile glaze and cooled with a salad of crisp cucumbers in a minty yogurt sauce. The secret to the chile sauce is the unexpected addition of tahini—its nuttiness rounds out the rest of the Asian-inspired ingredients, giving the sauce a great thickness, perfect for coating. More

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