'wings' on Serious Eats

Best Frozen Chicken Wings?

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

Baked Sweet and Spicy Ginger Wings

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

14 Wing Recipes That Aren't Buffalo Wings

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

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

Thai Red Curry Chicken Wings

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

Cook the Book: Mahogany-Glazed Chicken Wings

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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