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... More
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... More
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... More
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... More
"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,... More
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... More
On Tuesday I found myself in an unusual situation--I was alone in the evening with nothing to do but sit back and watch the Mets game. I wanted something quick and easy to cook in the hour interval between... More
