Chicken Wing

Serve this one-pot baked chicken dish with steamed rice and broccoli.

Fox Bros. Bar-B-Q in Atlanta, GA, sells its own barbecue sauce, which you can order online, but any store-bought sauce will work for this smoked chicken wings recipe too.

A quick toss in sweet, softly spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish.

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

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

There's more to wings than Buffalo sauce—here, they're tossed in a sesame-lime vinaigrette, charred alongside shishito peppers, and scattered with jalapeños.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

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

Our best-ever chicken stock 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.

Don't worry.you won't need to buy any crabs to make these mind-altering wings. The crab flavor comes from a jarred condiment that's pretty easy to find at Asian markets; if not, use the shrimp version.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.

What I love about wings is that you get a two-in-one treat when you eat them. Wings are great for weeknight cooking too, because they take very little time to prepare and cook.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Cooking the wings slowly over medium-low coals and turning them often makes for crisp results; the skin will brown while the meat cooks through. Be sure to begin 1 day ahead; the chicken needs to marinate overnight for the flavors to infuse.

This is a neutral chicken stock that doesn’t contain any seasonings other than peppercorns. We keep it simple because we use it in a variety of dishes, each of which will contain its own seasonings. We go through an astonishing amount of this stock and as you cook from this book, you will, too.

If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.

You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.