Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl.
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones. A grill with one side that’s hot and one side that’s cool — one side with no or very little fire underneath it — is what you need: put the wings on the cool side, cover the grill and let the ovenlike heat melt the fat away through the grates without any fear of an intense flame burning the skin from below.
Because you’re not relying on this part for any browning, it’s O.K. to crowd the wings, even stacking them slightly if need be. The time it takes to render the fat and cook the wings through is more than enough to whip up one of the sauces here (including, you’ll be relieved to know, Buffalo), few of which require cooking. Make the sauce in a bowl large enough to accommodate the wings so you can toss them in from the first round on the grill.
by Mark Bittman, NY Times | Read more:
Image: Marcus Nilsson for The New York Times. Food stylist: Chris Lanier. Prop stylist: Angharad Bailey.
This Week's Recipes
Teriyaki Chicken WingsImage: Marcus Nilsson for The New York Times. Food stylist: Chris Lanier. Prop stylist: Angharad Bailey.
This Week's Recipes
Miso Chicken Wings
Barbecue Chicken Wings
Curry-Yogurt Chicken Wings
Chipotle-Lime Chicken Wings
Lemon-Garlic-Pepper Chicken Wings
Thai-Peanut Chicken Wings
Fish-Sauce-and-Black-Pepper Chicken Wings
Jerk Chicken Wings
Buffalo Chicken Wings
Korean-Style Chicken Wings
Garam Masala Chicken Wings
