3 Wings For Game Day

1. Harissa Hot Wings

7-todd-harissa-hot-wings2-400

INGREDIENTS

Canola oil, for frying
2 lbs. chicken wings, separated into 2 pieces
8 oz. jarred or homemade harissa
4 tbsp. unsalted butter
Zest and juice of 1 lemon
Yogurt and mint dipping sauce, for serving

INSTRUCTIONS

1. Heat oven to 200˚. Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer registers 400˚. Working in two batches, add chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven.  [...] read more

2. Chipotle Wings

7-chipotle-wings-avocado-crema-400

INGREDIENTS

Canola oil, for frying
2 lbs. chicken wings, separated into 2 pieces
4 tbsp. unsalted butter
3 canned chipotles in adobo and 1 tbsp. adobo sauce, puréed
2 tbsp. fresh lime juice
Avocado crema, for serving

INSTRUCTIONS

1. Heat oven to 200˚. Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer registers 400˚. Working in two batches, add chicken wings to oil and

 

cook, stirring occasionally, until golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven.

 

3. Coriander and Lime Chicken Wings

7-coriander-wings-nuoc-cham-400

INGREDIENTS

2 lbs. chicken wings, separated into 2 pieces
3 tbsp. fresh lime juice
1 tbsp. cracked coriander seeds
½ tsp. crushed red chile flakes
3 cloves garlic, minced
Kosher salt, to taste
Nuoc cham, for serving

INSTRUCTIONS

Put chicken wings, lime juice, coriander, chile flakes, and garlic into a large bowl; season with salt and toss to combine. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. Build a medium-hot fire in a charcoal grill, or heat gas grill to medium-high. Cook wings, turning occasionally, until browned, about 5 minutes. Using tongs, move chicken wings to a cooler part of the grill, cover, and continue cooking, turning occasionally, until cooked through, about 10 minutes more. Transfer chicken wings to a platter and serve with nuoc cham.

.
.