Chicken wings. Once just the annoying little brother of the chicken breast. The chicken wing is now an institution in and of itself. Whole restaurants are now devoted to the making of chicken wings. They are staple food items at Super Bowl and New Year’s Eve parties everywhere. While the theory is that the Buffalo wing started at a bar in Buffalo, New York, chicken wings are now an international snack. From Vietnam to South Africa, chicken wings are delicacy all over the world.
Dredge the wings in flour and deep fry. Puree 1.5 cups of cilantro, 1 garlic clove and 2 tablespoons each of fish sauce, lime juice and chopped jalapenos. Toss the fried wings in 6 Tablespoons of butter and the cilantro puree.
This recipe brings the distinctly Malaysian flavors for coconut, lemongrass and spice together in these grilled chicken wings. Marinating them overnight infuses them with amazing flavor.
These Korean wings use a sauce of gojujang (Korean chili paste), soy sauce, garlic, ginger and sesame oil, as well as rice vinegar and sweet honey. They cook twice—once to cook, the second to crisp them up.
Peruvian chicken wings are best grilled over charcoal to bring out the lime flavor. Chili flakes, garlic, cumin and paprika enhance these wings to “finger licking good” status.
From the Food Network: Mix 3/4 cup each Italian breadcrumbs and grated Parmesan with 1/4 cup chopped parsley. Dredge the wings in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture. Deep-fry in 350 degrees F oil until crisp and golden, about 12 minutes. Top with marinara sauce, grated mozzarella and Parmesan and broil until the cheese melts, 1 minute. Serve with warm marinara sauce.
Check out these amazing grilled Indian-style chicken wings. Curried and awesome. Make up a little yogurt and cucumber sauce to dip them in. Yum!
A simple recipe of lemon juice, black pepper and herbs like rosemary and thyme make these wings delightful. Bake them at 350 degrees F for an hour and then finish them off on the grill if you want. Crumble feta cheese over them and throw them under the broiler for a minute or dip them in sour cream and herbs.
Bourbon, butter, spices—these couldn’t be more American if they had apple pie coming out of them! These are beyond your standard “buffalo” wing. I don’t know if Bev of Bevcooks.com is from Buffalo, but who cares?
Coconut milk, chili sauce, peanut butter, ginger, brown sugar and more. Yeah. Yum. And they stay in one pan. Eat them out of the pan and you only have one dish to clean.
David Chang of Momofuku in San Francisco is one of America’s top chefs. But his cooking can’t be described as strictly Chinese. These wings are “modern Asian.” The Octo vinaigrette that goes on them makes them amazing. You can bake or fry the wings, although Chang recommends baking.
Smoked paprika and garlic. Call them tapas if you will, or just call them pub grub. Either way, these are awesome, Spanish-inspired wings.
A pint of Guinness, a little pepper and some shallot. What else could you need, except maybe a pint for the cook? And a wok.
Roast the wings and mix the sauce. How easy is that? Then mix the Hoisin, honey, butter, ginger and sesame oil. Toss the wings for an amazing dish.
Sake, soy sauce, ginger and scallion. The perfect dish to bring to any potluck.
Marinate chicken wings in a mixture of chili sauce, cayenne, ginger, soya, garlic and honey for the perfect Peri Peri chicken wings.
Featured photo credit: My Best Days Ever via mybestdaysever.com
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