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Entries tagged with 'chicken wings'

TGI Fry Day: Fried Chicken Wings at Joong Boo

Chicago Nick Kindelsperger 5 comments

There's no real reason these chicken wings from Joong Boo are so good, but I crave them like a five year old binging on yesterday's Halloween candy haul. More

Big and Meaty Korean Chicken Wings at DAK

Chicago Mike Gebert Post a comment

Other dishes here are decent, but this is really a one-dish spot—clean and bright and well run. Good fried chicken. No waiting. More

Eat This Now: Peek Gai Tod Chicken Wings at PaaDee, Portland

Kirsten Saladow Post a comment

The wings at Portland's PaaDee are marinated in Sriracha-fish sauce, garlic, sugar, cilantro, and sliced red peppers before being fried, but the real key is the crunch. More

TGI Fry-Day: Pandan-Wrapped Chicken Wings at Nyonya

New York Max Falkowitz 1 comment

I was not expecting Nyonya, a decent if not outstanding Malayasian restaurant we visit now and again, to make one of my favorite plates of chicken wings in New York. But they do. More

TGI Fry-Day: Nagoya Teba (Chicken Wings) at Hinomaru Ramen

New York Max Falkowitz 4 comments

These glazed chicken wings carry a serious black pepper kick; nostril-clearing fried fare we can get behind in Astoria. More

Bar Bites: Sweet and Spicy Ginger Wings

Marvin Gapultos Post a comment

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

Serious Eats Marvin Gapultos 2 comments

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

McDonald's Debuts Mighty Wings in Atlanta, They're Actually Mighty Good

Fast Food Todd Brock 57 comments

That's some seriously-craggy crispiness with lots of little nooks and crannies of deep golden brown awesomeness. I daresay that's the best fast-food chicken wing I've ever eaten. But Atlanta is the only city where you'll find Mighty Wings on the McDonald's menu right now. More

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

The Food Lab J. Kenji López-Alt 89 comments

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

The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings

Serious Eats J. Kenji López-Alt 73 comments

Classic buffalo wings are a real triumph in recent American history. Extra crispy and perfectly spicy, this recipe is the best way to prepare your drumsticks and flats for ultimate crowd-pleasing power. More

The Best Buffalo Wings in Chicago

Chicago Nick Kindelsperger and Roger Kamholz 16 comments

We did battle with Buffalo wings all over our city to assemble a fantasy roster of our favorites and, most importantly, crown a champion. Overall, we were surprised to discover such a broad range of quality and variety within such narrow confines as the traditional Buffalo wing. More

Thai Red Curry Chicken Wings

Serious Eats Blake Royer 5 comments

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

Ferran Adrià's Chicken Wings with Mushrooms

Serious Eats Nick Kindelsperger 5 comments

If you're looking for the some mind-bending and ridiculously complex approach to the humble chicken wing, move along. But if you're looking for a straightforward, comforting meal absolutely loaded with garlic then you're in luck. More

Chicken Wings with Korean Chile 

Serious Eats Caroline Russock Post a comment

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

Serious Eats Caroline Russock 6 comments

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

Serious Eats Caroline Russock 1 comment

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

Chain Reaction: Domino's New Sweet Mango Habanero Wings

Slice Maggie Hoffman 26 comments

Domino's introduced a new wing recipe a few months back, and as much as we were dying to try them, we just didn't get around to it until now. But never fear! We ordered them up for lunch last week (both in the new boneless and regular bone-in varieties.) More

Chile Chicken Wings with Creamy Cucumbers

Serious Eats Caroline Russock 1 comment

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

Shanghai Chicken Wings

Serious Eats Nick Kindelsperger 3 comments

This wing sauce isn't better than Buffalo sauce, but that's not really the point. It's just another example of how fried wings drenched in sauce can be so delicious. More

Chile Chicken Wings

Serious Eats Joshua Bousel 12 comments

Just when I thought I had the Wing Week, line-up all figured out, I was thrown for a loop when Erin sent me this recipe for chile hot wings from the new cookbook Michael's Genuine Food. I read the ingredient list and was immediately captivated—Thai sweet chile sauce mixed with tahini. The traditionalist in me couldn't fathom what this clash of cultures would taste like. I needed to know. More

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