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.
'Wing Week' on Serious Eats
That taste of the Maryland shore did wonders for the wings, which had only passing resemblance to hot wings. These are their own thing. The Worcestershire and Old Bay dominated, and it's a stellar combo. As I watched a Maryland native going from one wing to the next, with a finale of finger licking, I knew I had a winning recipe on my hands.
Rubbed wings stay juicy and get a nicely browned skin after about 30 minutes of cooking over indirect medium-high heat, at which point barbecue sauce is applied and they start to caramelize. Another coating of sauce and some time directly over the coals creates the layers of sauce that I love—a little sticky, a little charred, and just overall delicious.
Double battered and fried, these extra-crispy wings' initial crunch gives way to a sweetness, then tang, and ends with a punch of heat—a combination that ensures every last one of them will be devoured.
Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat. This also marks our first post of Wing Week! Every day this week we'll be sharing a different non-Buffalo wing recipe for your Super Bowl parties next week.