From classic Buffalo wings to Xi'an-style chicken wings, a selection of recipes for a wing-tastic Super Bowl.
Chicken wings are probably the single most iconic sports food there is, but a lot of people don't eat them outside of sports bars. I get it—anything deep-fried can intimidate home cooks. But if you're willing to face the hot oil, it's really not hard to make chicken wings at home. And if you don't want to deal with frying, you can also make awesome wings in the oven or on the grill.
So why not apply the same principle to your chicken wings? After a short two-hour bath, we let the wings dry out in the fridge overnight. When it's time to eat, just fry them for a few minutes until the skin turns golden-brown and crisp; tossed with Frank's RedHot and butter, they make for perfect Buffalo wings that literally can't dry out.If you're going to use a single-fry technique, 375°F oil is the way to go.
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