Chicken Wing

If you aren't making the schmaltz manié ahead of time, there's no need to form the paste into balls. Simply add the paste by teaspoonfuls to the simmering stock until the gravy has reached the desired consistency.

Barbecue without beer is, well, too depressing to contemplate, and I'm not just talking about to drink. Beer's malty sweetness and pleasantly bitter edge of hops make for an interesting marinade. These Calgary Hot Wings were inspired by the Big Rock Brewery, in Calgary, Alberta, Canada. I taught a memorable cooking class at Big Rock—memorable not only for the impressive assortment of interesting beers on tap but also for the fact that it snowed 3 inches during my outdoor class, a first for this Miami-based grill guy.

The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming.

Can be prepared in 45 minutes or less.

These chicken wings, inspired by a Macanese recipe, bring together flavors of Portugal, China, and Africa, which were connected through the trade routes and colonization of Macau.

Can be prepared in 45 minutes or less.

Yogurt, curry, and cumin flavors combine in this delicious Indian-inspired appetizer. It makes terrific cocktail party fare.

Serve these wings with the hot-and-sour coleslaw.

Some advance preparation is required for these wings: The yogurt needs to drain for 2 hours and the wings need to marinate for at least 2 hours.