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Entries tagged with 'chicken wings'

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

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

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

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

Oven-Fried Old Bay Wings

Serious Eats Joshua Bousel 16 comments

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. More

Grilled Habanero Barbecue Wings

Serious Eats Joshua Bousel 8 comments

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. More

Extra-Crispy Thai Sweet and Spicy Wings

Serious Eats Joshua Bousel 17 comments

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. More

Oven-Fried Chicken Wings al Pastor

Serious Eats Joshua Bousel 8 comments

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. More

Momofuku-Style Chicken Wings

Serious Eats Nick Kindelsperger 3 comments

This adaptation of Momofuku's chicken wings is everything the official recipe is not: Namely simple, quick, and immediately satisfying. More

Grilled Honey Chipotle Wings

Serious Eats Joshua Bousel 11 comments

Ever since The Food Lab uncovered the baking powder for crispy wings trick, I've been rocking grilled wings all the time. With my wings now near perfection—my wife even suggests them anytime we have company, her sly way of getting more for herself—I've been branching out beyond the usual buffalo and trying out different sauces. The latest, and greatest, incarnation were wings slathered in a honey chipotle glaze. More

Tea-Smoked Chicken Wings

Serious Eats J. Kenji López-Alt 11 comments

Learn about the basics of wok smoking here » About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his... More

Super Bowl Recipe: Honey Dijon Chicken Drummettes

Serious Eats Kerry Saretsky 5 comments

[Photographs: Kerry Saretsky] I have always been impressed by how the French and British in my life (both my family and significant other) adopt two items straight from Americana with no questions, reservations, or hesitations: American football, and chicken wings,... More

Really Good Oven-Fried Buffalo Wings

Serious Eats J. Kenji López-Alt 86 comments

Note: Read about the science behind the wings here.... More

Coolio's Favorite Chicken Wings

Serious Eats Caroline Russock 4 comments

Or, Coolio's Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken... More

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