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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

Honey-Sriracha Glazed Buffalo Wings 

Serious Eats Caroline Russock 6 comments

Honestly I never thought I'd find a wing recipe that would measure up to the classic Buffalo combo of Frank's Red Hot and butter. The honey-chipotle-barbecue wings usually pale in comparison to the vinegary, spicy original. But these Honey-Sriracha Glazed Buffalo Wings from The Sriracha Cookbook are a game changer when it comes to sweet-spicy wings. 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

The Food Lab: In Search of the Best Oven-Fried Buffalo Wings

The Food Lab J. Kenji López-Alt 60 comments

The secret to baked wings that taste just like the real-deal, deep-fried Buffalo wings? Some baking soda. But of course this wouldn't be The Food Lab without testing 28 wings variations first to confirm. 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

Taste Test: Baked vs. Fried Buffalo Wings

Taste Tests Blake Royer 47 comments

Can Buffalo wings be baked instead of fried and still retain all their finger lickin' flavor and crispy skin goodness? They sure can. Plus you won't have to stand over a pot of bubbling oil while everyone else is on the couch nursing a beer and watching the Super Bowl. More

Baked "Buffalo" Hot Wings

Serious Eats Blake Royer 16 comments

Grilled Sweet and Spicy Chicken Wings

Serious Eats Joshua Bousel 5 comments

[Photograph: Joshua Bousel] Ever since I started taking wings to the grill, I've been hooked. Less mess and more flavor than frying, It's becoming my preferred path to perfect wings. Building on this, I tried out a recipe from Super... More

Serious Heat: Sriracha Hot Wings

Serious Eats Andrea Lynn 16 comments

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

Grilling: Buffalo Wings

Serious Eats Joshua Bousel 18 comments

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... More

Chipotle-Honey-Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion

Serious Eats The Serious Eats Team 2 comments

Super Bowl Snacks: Slow-Fried Buffalo Wings

Serious Eats Nick Kindelsperger 10 comments

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. More

Cook the Book: BBQ Wings with Pomegranate Glaze

Serious Eats Michele Humes Post a comment

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... More

Cook the Book: Classic Buffalo Wings

Serious Eats Michele Humes 11 comments

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

Cook the Book: Best-Ever American Wings

Serious Eats Michele Humes 3 comments

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

Cook the Book: Braised 'Red Cooked' Wings, Shanghai-Style

Serious Eats Michele Humes 2 comments

"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

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