Chicken Wing

Serve with crusty bread to dip in the golden sauce.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

These chipotle chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing.

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

These chicken wings are as golden and crispy as can be—without the hassle of deep-frying.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

Marinating chicken wings in a base of tamarind purée, fish sauce, brown sugar, crushed red pepper flakes, and cumin gives optimal flavor and just-enough char.

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats—arguably the best part of the wing!—but a mix with drumettes or whole wings works too.

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect.

Inspired by Korean bulgogi, this marinade is made with pear juice, hot pepper flakes, and ginger. It’s a high-impact, low-effort way to get the most flavor out of grilled chicken.

Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.

Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Use this recipe to make French Chicken Tarragon.