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Grilling: Cajun Chicken Wings

Grilling Joshua Bousel Post a comment

My friends unanimously agreed that these were some of the best wings I'd ever made (and I've made a lot of wings). The highly seasoned skin gives them an earthy and spicy coating and the sauce has a complexity that goes beyond the standard Buffalo. More

Grilled Cajun Chicken Wings

Serious Eats Joshua Bousel 9 comments

A heavily Cajun-seasoned skin gives an earthy and spicy coating to these chicken wings, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo. More

Where to Get Buffalo Wings in NYC (A Wing Lover's Guide)

New York Ben Fishner 18 comments

Whether you're planning to watch the Super Bowl at a bar or you're looking for snacks to take home, here are eight bars and restaurants where you should get your wings—vetted by Serious Eats' resident wing lover. More

Best Frozen Chicken Wings?

Will Gordon 9 comments

I fired up the oven, strapped on my orangest sweatpants, and got down to business. It's a four-way battle between the "hot and spicy" wings from both Banquet and Tyson, and the Buffalo-style wings from T.G.I. Friday's grocery division and Perdue. More

Video: Super Bowl Chicken Wing Shortage?

Eunice Choi 2 comments

Super Bowl is this Sunday, which means wings and wings and wings. But there's been a rumor going around that rising corn prices might mean a wing shortage [insert cries of despair here]. Watch this video to find out more. More

Game Day Party Planning: 14 Wings Recipes We Love

Lily Wong 11 comments

Whether you're planning on actually watching the Super Bowl or just using it as an excuse to eat excessive amounts of wings, here are plenty of options for you. More

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

Grilling: Hoisin Glazed Chicken Wings

Grilling Joshua Bousel Post a comment

Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo. More

Grilled Hoisin Glazed Chicken Wings

Serious Eats Joshua Bousel 1 comment

Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo. More

McDonald's Debuts Mighty Wings in Atlanta, They're Actually Mighty Good

Fast Food Todd Brock 57 comments

That's some seriously-craggy crispiness with lots of little nooks and crannies of deep golden brown awesomeness. I daresay that's the best fast-food chicken wing I've ever eaten. But Atlanta is the only city where you'll find Mighty Wings on the McDonald's menu right now. More

Grilling: Sriracha Hot Wings

Joshua Bousel 3 comments

You can't go wrong with the union of Sriracha and wings, especially over Super Bowl weekend, and especially when you have a batch of homemade Sriracha sauce handy. More

Grilled Sriracha Hot Wings

Serious Eats Joshua Bousel 21 comments

You can't go wrong with the union of Sriracha and wings. More

14 Wing Recipes That Aren't Buffalo Wings

The Serious Eats Team 6 comments

Buffalo wings tend to steal the spotlight on Super Bowl Sunday, and for good reason. The vinegary, buttery, sloppy red sauce has you sucking every last pinky finger. We're not saying these non-Buffalo wings are better than the traditional Buffalos, we're just giving you more options to eat more wings. Honey chipotle wings, Old Bay hot wings, Thai sweet and spicy wings, and more. More

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

The Best Buffalo Wings in Chicago

Chicago Nick Kindelsperger and Roger Kamholz 16 comments

We did battle with Buffalo wings all over our city to assemble a fantasy roster of our favorites and, most importantly, crown a champion. Overall, we were surprised to discover such a broad range of quality and variety within such narrow confines as the traditional Buffalo wing. More

TGI Fry-Day: Jumbo Chicken Wings from Toon's Bar & Grill

Chicago Joe Roy 1 comment

These are textbook hot wings. The sauce is clearly handmade, with plenty of butter and that signature orange tint that only Frank's style hot sauce can lend. 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

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

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