Chicken Wing

Fox Bros. Bar-B-Q in Atlanta, GA, sells its own barbecue sauce, which you can order online, but any store-bought sauce will work for this smoked chicken wings recipe too.

A quick toss in sweet, softly spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish.

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.

There's more to wings than Buffalo sauce—here, they're tossed in a sesame-lime vinaigrette, charred alongside shishito peppers, and scattered with jalapeños.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.

What I love about wings is that you get a two-in-one treat when you eat them. Wings are great for weeknight cooking too, because they take very little time to prepare and cook.

This is a neutral chicken stock that doesn’t contain any seasonings other than peppercorns. We keep it simple because we use it in a variety of dishes, each of which will contain its own seasonings. We go through an astonishing amount of this stock and as you cook from this book, you will, too.

If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.

You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.

Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 6 months. We added canned broth to fortify the stock’s flavor, but you can replace it with water, if you prefer.

Look for soba noodles in the Asian section of your supermarket.

You will need to make the stock at least 1 day before you make the soup.

Like fried chicken and good corn bread, oven drums are all about the crust. The key to Hot-Oven Drums is to get the skin working for you. Hot-Oven Drums are inspired by Nashville’s cultish hot pan-fried chicken that’s dusted-to-dredged in cayenne pepper. Proceed with caution! Here the skillet meets the oven. The bread crumbs, dry rub, and oil keep the Hot-Oven Drums crisp and the cayenne pepper, added right before cooking, lets you control the heat. Serve the drums just like chicken wings with ranch or blue cheese dressing and celery and carrot sticks. Eat them on your feet with a beer in the other hand and no worries about the red mess all over your face and hands.

Daniel del Vecchio has been working with me for nearly twenty years. For a long time, he was known as my right-hand man—and for good reason. That’s why I now entrust him with opening and maintaining my restaurants around the world. More important, he’s like family. We’ve celebrated many holidays and milestones together, including, of course, Thanksgiving, when his turkey has often been the star of the show.

Because we smoke most everything at the Dinosaur, when I get home I really enjoy the flavor that cooking over plain old charcoal brings out. It’s that delicate chicken flavor touched with spice and caramelized barbecue sweetness that I’m after. It’s easy to achieve, but you’ve got to follow some simple rules, so take a look at the Chicken Pit Boss Tips before getting started.

Central and Western New York is “wing country,” so you’ve gotta have some good wings on your menu. Most places fry their wings according to the original Buffalo recipe, but we smoke ours. You can make them hot or mild on your grill just by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixin’s—Blue Cheese Dressing and celery sticks.

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.

Buffalo-style chicken wings have long ruled the roost, but there's a spicy new upstart poised to challenge their spot at the top of the game-day menu: Korean wings. With their balance of salty, sweet, and spicy, Korean wings are packed with delicious flavor, but they also come with a lengthy ingredient shopping list. By fusing the best elements and techniques from Korean and Buffalo-style wings, we've come up with a dynamite wing that's—dare we say it?—better than the sum of its parts. In this version, the iconic Frank's RedHot Original sauce (which can still be slathered as liberally as you wish) is balanced by the sweet-and-sour tang of rice vinegar and soy sauce. Gone is the hefty dose of butter; instead, a very light coating of rice flour keeps the wings super-crispy, even a day later.