Super Bowl

While pimento cheese is perfect as is as a spread, it also makes a pretty darn good queso-like dip. This particular version is smooth and velvety and has a kick of smoke and heat thanks to chipotle in adobo sauce—even pimento purists will find it delicious.

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.

Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.

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.

Nachos can stand an ingredient riff, but to make sure that the cheese is melted throughout and that each bite has the requisite combination of tastes and textures, follow this plan.

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.

These homemade onion-flavored chips just might be more addictive than the store-bought versions.

Classic German flavors bring a fresh twist to this beloved hors d'oeuvre.