Entries tagged with 'wings'
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The Great Fast-Food Wings Taste Test

In preparation for the big game this weekend, we ordered a mess of wings from the biggest chains to track down the best. Braving the threat of orange fingernails, we found the spiciest wings, the slimiest wings, and the least objectionable blue cheese dipping sauce. Best All-Around Wings All photographs by Robyn Lee KFC. They have everything you look for in a wing: good skin-to-meat proportions, good sauce (or a sauceless option, as pictured), good bellyache of success after, and good leaning tower of bones to prove you ate too much. Case closed. Best for Spicy Fans If your taste buds have an ego for heat, go for the Domino's "fiery." These pack a punch, man. Sure, the real spicy...

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Cook the Book: 'The Great Wings Book'

Mmmmm, wings. Crispy wings, sticky wings, barbecue wings—you'll find them all in Hugh Carpenter and Teri Sandison's epic wing compendium, The Great Wings Book, with recipes that run the gamut from traditional to Asian-inspired to just plain zany (I'm talking to you, PB&J wings.) Zaniness aside, you'll also find a solid introductory chapter with clear, illustrated instructions for prepping, stuffing and lollipopping those tasty wings--whether you plan to braise them in spicy coconut milk or baste them with hoisin sauce on your tailgate grill. Just in time for the Super Bowl, we're bringing you a whole week of wings. Come back for classics like Buffalo wings and best-ever American wings, and expand your repertoire with pomegranate-glazed BBQ wings and Chinese-style...

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Blogwatch: Polynesian Glazed Wings

Sticky, sweet, and bite-sized. What more could you ask for? Cory, of Culinary Cory, found these beauties, if you can believe it, in the Better Homes & Gardens New Dieter's Cookbook. At first, he was skeptical of the holiday gift, but then became inspired by the seemingly flavorful and simple recipes. Cory says the wings were "unbelievable delicious!" and "no one will know they came from a dieter's cookbook." Keep his secret and make a batch for yourself....

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Serious Eats Basics: Braising

Serious Eats' Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud. // By use of this code snippet, I agree to the Brightcove Publisher T and C // found at http://www.brightcove.com/publishertermsandconditions.html. var config = new Array(); /* * feel free to edit these configurations * to modify the player experience */ config["videoId"] = null; //the default video loaded into the player config["videoRef"] = null; //the default video loaded into the player by ref id specified in console config["lineupId"] = null; //the default lineup loaded into the player config["playerTag"] = null; //player tag used for identifying this page in brightcove reporting config["autoStart"] = false; //tells the player to start playing video on load...

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