Chicken Wing

I went on a ravenous search for the best Buffalo wings in the city they’re named after. And yes, I found them.

This is me giving you permission to eat chicken wings—and only chicken wings—for dinner tonight.

‘Silicon Valley’ comedian Jimmy O. Yang goes on a tirade against these “little white meat lies.”

The cauliflower tastes so much like boneless chicken wings, it's unreal.

We believe you can oven-fry. We believe you can touch the sky.

Prepare to say goodbye to 25-cent wing night.

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

You don't need a giant wood smoker to get those crazy-good barbecue wings.

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

Wings, quesadillas, pizza, brownies, cookies, fried chicken, subs, tacos... You name it, we got it.

Crispy skin, tender meat, and herby, big flavor—no wonder chicken wings are one of our favorite things to throw on the grill.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.

We set out on a quest to create the best Buffalo wing recipe. Here's what we came up with

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

Hot Joy’s transcendent wings are funky from the fish sauce and crab paste in the glossy caramel that lacquers them. Yes, reducing fish sauce is stinky, but the payoff is worth it.

The funky flavor in these mind-altering chicken wings comes from a jarred condiment that’s pretty easy to find at Asian markets.

These wings are hot, sweet, and tangy.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor