Thai Grilled Chicken Wings

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.