Entries tagged with 'chicken wings'
Page 1 of 1
Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. [Flickr: swanksalot] [Photograph: Andrea Lynn] Who doesn't love classic Buffalo-style chicken wings? Especially when football season beckons. During my days doing restaurant work, when...
Continue reading »
On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My hat goes off to whoever first paired pizza and wings. I don't know if it's just the fact that...
Continue reading »
The following recipe is from the June 10 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Chicken wings are at the top of my guilty pleasure list foods list. I love them,...
Continue reading »
These wings are slowly cooked in 200-degree fat, then removed and broiled for about 5 minutes until their skin is crisp.
Succulent and rich, instead of dry and tough, they'll really stand out at your Super Bowl party.
Continue reading »
Pomegranate molasses, a traditionally Middle Eastern ingredient, brings vibrant color and acidity to a classically American dish: tailgate wings. Taken from this week's Cook the Book pick, The Great Wings Book, pomegranate-glazed BBQ wings have a whole lot going for...
Continue reading »
The official position of The Great Wings Book on fresh versus frozen is: "It's a tie." While more delicate meats are adversely affected by freezing, chicken wings are indestructible. Just as indestructible is the American appetite for this classic wings...
Continue reading »
The "American" marinade for Best-Ever American Wings is a melting pot of classic American flavors, including California wine, molasses, ketchup, and the iconic Heinz 57 sauce. The result is a little bit barbecue, a lot sweet and sticky, and all...
Continue reading »
The following recipe is from the January 21st edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! While the authors of The Great Wings book take care to note that any wing dish...
Continue reading »
"Red cooking" sounds like an accusation Joseph McCarthy might have made, but is really a technique of slow-braising in dark soy sauce that imparts a deep, glossy red to whatever's in the pot. Calling for two cups of red wine,...
Continue reading »
Photograph from Halima Ahkdar on Flickr In today's Cook the Book recipe, sweet and sour Vietnamese wings, chicken wings are marinated in an Asian all-stars concoction of fish sauce, mango nectar, ginger, lime juice, and lemongrass, before being oven-roasted to...
Continue reading »
