Korean-Style Chicken Wings


Servings: 4 to 6
Preheat: 0
Prep Time: 45 min
Source: New York Times, Mark Bittman

Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.


3 pounds of chicken wings
¼ cup soy sauce
¼ cup Korean red chili paste or sriracha
2 tablespoons rice vinegar
2 tablespoons honey
1/2 tablespoon sesame oil
2 tablespoons minced garlic
1 tablespoon minced ginger


Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.

Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.

While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1/2 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.

When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Roasted Chicken Provençal

Servings: 4
Preheat: 400
Prep Time: 1 hour, 15 minutes
Source: Sam Sifton, http://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.


4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2-3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-size shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving


Preheat oven to 400. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Chicken Cassoulet with Acorn Squash

Servings: 8
Preheat: 325°
Source: Cooking Light, October 1998
The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be prepared a day ahead of time; cover and refrigerate.

1 tablespoon stick margarine or butter $
2 cups chopped onion, divided $
2 garlic cloves, minced $
1/2 cup dry Marsala or apple cider $
2 tablespoons chopped fresh parsley
3/4 teaspoon dried thyme, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon salt, divided $
1/2 teaspoon dried basil
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano $
2 cups water
2 cups diced peeled acorn squash $
1 cup diced carrot $
2 (15-ounce) cans Great Northern beans, drained
1 pound skinned, boned chicken breast $
2 bacon slices $
1/2 pound smoked turkey sausage, cut into 1/4-inch slices $

Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and sauté for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.
Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.
Preheat oven to 325°.
Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; sauté 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.
Cover and bake at 325° for 1 hour. Uncover and bake an additional 30 minutes.

Tuscan Grilled Chicken, Sausage & Sage Skewers

Servings: 6-8
Source: Fine Cooking September 2006
The crisp, intensely flavored sage leaves are delicious eaten with the chicken and sausage on these skewers.

2½ pounds boneless, skinless chicken thighs (about 7 or 8), trimmed of excess fat and cut in half (the pieces should be roughly equal in size; if the thighs are large, cut them in thirds or quarters)
½ cup plus 2 tablespoons Rosemary-Garlic oil (see the recipe below)
1 teaspoon chopped fresh rosemary
Kosher salt and freshly
ground black pepper

1½ pounds sweet Italian sausage links, cut into 2-inch pieces
24 large fresh sage leaves

Rosemary-Garlic Oil

Yields 1½ cups.

1½ cups extra virgin olive oil
6 cloves garlic, smashed and peeled
3 sprigs fresh rosemary

Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.

Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 tablespoons of the oil, the rosemary, 1 teaspoon kosher salt, and ½ teaspoon pepper.

If the grill isn’t already fired up, heat a gas grill to medium or prepare a medium hot charcoal fire. Divide the remaining ½ cup oil into two small bowls (one for grilling and one for serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto six 12-inch metal skewers (or wooden skewers that have been soaked in water for ½ hour).

Grill the skewers, covered, until one side is browned and has good grill marks, about 4 minutes. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 minutes. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces), about another 10 minutes.

Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.

Shredded Chicken and Cucumber with Sesame Sauce (Pang Pang Chi)

Servings: 6
Source: Gourmet, 2/79

2½ -pound chicken
1/3 cup rice wine
2 tablespoon minced gingerroot
3 ½ ounces rice sticks (mi fen)
3 Tbsp imported sesame oil
2 unwaxed seedless cucumbers
2 tablespoons soy sauce
1½ tablespoons Chinese sesame paste, well stirred, or peanut butter
1 tablespoon minced garlic
1 tablespoon minced minced scallion
½ teaspoons sugar
1 teaspoon of chili paste
1 teaspoon of Chinese black vinegar or Worcestershire sauce

In a kettle combine a 2½ -pound chicken, 10 cups water, 1/3 cup rice wine, and 2 slices of gingerroot, each the size of a quarter, flattened with the flat side of a cleaver, bring the liquid to a boil, skimming any froth that rises to the surface, and simmer the chicken, covered, turning it once, for 40 minutes. Remove the kettle from the heat and let the chicken stand in the broth for 15 minutes. Transfer the chicken to a cutting board and let it cool, loosely covered with foil. Remove and discard the gingerroot, transfer 1/3 cup of the broth to a small bowl, and reserve the remaining broth in the kettle.

In a bowl let 3 ½ ounces rice sticks (mi fen) soften in hot water to cover for 15 minutes. Bring the reserved broth in the kettle to a boil, add the rice sticks, drained, and cook them for 1 minutes. Drain the rice sticks well and in a bowl toss them with 1 teaspoon imported sesame oil.

Halve lengthwise 2 unwaxed seedless cucumbers and cut each half crosswise into 4-inch sections. With a vegetable peeler or very sharp knife shred each section lengthwise into paper-thin slices. In a colander toss the slices with 1 tablespoon salt and let them drain for 20 minutes. In a bowl toss the cucumber with 1 teaspoon imported sesame oil.

Add to the broth in the small bowl 2 tablespoons soy sauce, 1½ tablespoons Chinese sesame paste, well stirred, or peanut butter, 1 tablespoon each of imported sesame oil, minced garlic, minced scallion, and peeled and minced gingerroot, ½ teaspoons sugar, and 1 teaspoon each of chili paste and Chinese black vinegar or Worcestershire sauce. Skin and bone the chicken, leaving the breast meat in 1 piece. Cut the breast meat into bite-size cubes and reserve it. Shred the remaining meat and in a bowl toss it with two thirds of the sesame sauce. Arrange the rice sticks in one layer on a platter and arrange the cucumber on them. Arrange the shredded chicken on the cucumber and top it with the reserved breast meat. Drizzle the remaining sauce over the dish and sprinkle it with 2 tablespoons minced scallion tops. Serves 6 as an entire or 8 as a first course.

Sauteed Chicken Over Wilted Spinach with Kumquat Sauce

Servings: 4
Prep Time: 45 min
Source: Gourmet
December 1998
Gourmet’s Quick Kitchen

6 kumquats
2 large shallots
1 chicken, split in half
2 tablespoon unsalted butter
4 tablespoons sugar
2/3 cup water
6 tablespoons white-wine vinegar
1/4 teaspoon dried hot red pepper flakes
2 tablespoon chopped fresh parsley leaves
8 cups packed spinach leaves (from about 2 bunchs)

Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. Place large rack on large rimmed baking sheet. Arrange chicken, skin side down, on rack. Preheat broiler. Broil chicken halves on rack on baking sheet until beginning to brown, about 5 minutes. Turn chicken over and broil until skin is charred, about 5 minutes, or broil chicken parts 1 minute, then turn and broil until skin is charred, about 5 minutes. Remove from broiler.
Set oven temperature at 450°F. Roast chicken on rack on same sheet until cooked through, about 25 minutes for halves and 14 minutes for parts.
While chicken is roasting, saute shallot in 1Tbs butter in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
When chicken is done, transfer halves to board. Cut each into 4 pieces, or cut each chicken breast in half and leave thighs intact. Arrange chicken on platter and keep warm, covered. Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.

Sautéed Chicken Breasts with Gremolata

Servings: 4
Source: Fine Cooking 12/2001 pg 61
A simple mixture of parsley, lemon zest, and garlic, gremolata is the vibrantly flavored garnish traditionally sprinkled over braised veal shanks in the Italian dish called osso buco. Here, it’s stirred into a pan sauce, which gives the chicken a wonderful lift.

1/3 cup packed finely chopped fresh flat-leaf parsley
1 tsp. finely grated lemon zest
1 large clove garlic, minced
4 boneless, skinless chicken breast halves (about 6 oz. each) or
8 boneless, skinless thighs
Salt and freshly ground black pepper
Flour for coating the chicken
2 Tbs. canola oil
1/2 cup homemade or low-salt canned chicken broth
1 Tbs. fresh lemon juice

In a small bowl, combine the parsley, lemon zest, and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the oil over medium-high heat. When it’s very hot, add the chicken and brown on both sides, 3 to 4 min. per side. Transfer the chicken to a plate. Pour the broth and lemon juice into the skillet and boil for 1 min., stirring with a wooden spoon to scrape up all the browned bits. Return the chicken to the pan, lower the heat to medium, cover, and simmer until the chicken is cooked through, 3 to 5 min. (Total cooking time will depend on the thickness of the breasts; cut into one to see if it’s done.) Transfer the chicken to a serving plate. . Spoon the sauce over the chicken and serve at once.

Can be made in advance without adding the gremolata mixture into the sause. Reheat, then stir the gremolata into the pan sauce

Even better served over sauted spinach.

Pot-Roasted Mediterranean Chicken

Servings: 4
Source: Fine Cooking 2/2002 pg 48
Part of this dish’s bright flavor comes from preserved lemons, which are fresh lemons that have been cured in salt. You can make your own (see Fine Cooking #30, p. 54), or buy them in grocery or specialty shops. We like to serve this with couscous mixed with garlic and parsley.

3-1/2 lb. whole chicken, rinsed and dried
Sea salt and freshly ground black pepper to taste
2 sprigs fresh marjoram, 10 inches each, leaves stripped
7 sprigs fresh thyme, 4 inches each, leaves stripped
6 medium cloves garlic
5 Tbs. olive oil
1 preserved lemon (or 1 fresh lemon), sliced 1/8-inch thick
7 oz. pitted black olives, such as kalamata
9 oz. button mushrooms
1/2 cup (1-1/2 oz.) sun-dried tomatoes, softened in very hot water
1 medium onion, cut into eighths
3/4 cup dry white wine
Heat the oven to 425°F. Season the chicken inside and out with salt and pe

Heat the oven to 425°F. Season the chicken inside and out with salt and pepper. Using a mini food processor, a mortar and pestle, or a knife, mash together the marjoram, thyme, garlic, and 1 Tbs. of the olive oil to form a rough paste.

Slide your fingers between the chicken’s skin and flesh to loosen the skin on the breast, thigh, and leg areas. Rub the herb paste onto the flesh under the skin so it’s distributed as evenly as possible. Put half of the lemon slices, half of the olives, and one-third of the mushrooms in the cavity. Truss the bird, if you like, and put it, breast side up, in an enameled cast-iron pot or a Dutch oven. Drain the sun-dried tomatoes and arrange them around the chicken. Scatter the onion pieces and the remaining lemon slices, olives, and mushrooms around the chicken as well. Pour the white wine and the remaining 1/4 cup olive oil over the vegetables around the chicken. Roast, basting every 10 min. or so with the pan juices, until an instant-read thermometer in the thigh meat reads 170°F or the juices run clear, 1 to 1-1/4 hours; the vegetables should be tender.
3-1/2 lb. whole chicken, rinsed and dried

To serve, set the chicken on a carving board and spoon out the vegetables
To serve, set the chicken on a carving board and spoon out the vegetables from the cavity. Defat the pan juices and serve as a sauce, if you like. Remove any trussing, carve the bird, and serve on a platter with the lemons, olives, mushrooms, onions, and tomatoes arranged around the chicken.

Vietnamese Braised Chicken with Ginger

Servings: 4-6
Source: Fine Cooking April/May 2003 page 32
recipeNotes: I left Vietnam thirty years ago, but I still cherish its foods. One of my favorites is a braised chicken and ginger dish that transforms a few simple ingredients (chicken thighs, ginger, fish sauce, and sugar) into a succulent, savory dish of sweet and salty chicken laced with fragrant strands of ginger. I use a classic Vietnamese braising method called kho (pronounced kaw) that uses caramelized sugar as the base for the braising liquid and foundation flavor plus fish sauce to complete the sweet-salty profile. You might think at first that chicken and sugar are an odd match, but just think of the sweet and salty play of flavors in a traditional barbecue sauce.

The caramel sauce for kho is easy to make by boiling Chinese brown sugar and water until the liquid is dark brown, almost the color of dark maple syrup. The caramel turns the chicken a rich, deep amber brown and supplies a mellow sweetness to the whole dish. In Vietnam, cooks pay close attention to the color of the kho. If the sugar doesn’t caramelize enough, the meat will pale (“”like a ghost’s eye””) and earn the cook a scolding. If it’s overcooked, the sauce will taste bitter.

The recipe a delicious example of kho, but this braising technique isn’t limited to chicken. The method can be used with almost any type of poultry, meat, or seafood, and the dish can be made spicy or not, depending on the region and on the cook’s taste. The South Vietnamese like to add hot chiles to their seafood kho, while the North Vietnamese prefer it milder and less salty.

When I was growing up in the northern city of Hanoi, meat and seafood were very expensive, so home cooks would use kho to add lots of flavor to a dish and to stretch the family’s food budget. Because meals always included a large pot of soup, plenty of rice, and several vegetable sautees, one chicken chopped into small pieces easily fed ten people.

I like to serve this with jasmine rice and sautéed broccoli. Skin-on chicken is traditional, but you can also use skinless chicken thighs or just spoon off the excess fat from the sauce before serving.

½ cup plus 2 tablespoons water
1/3 cup granulated white sugar
3 tablespoons olive oil
1 medium shallot, thinly sliced into rings (a scant ¼ cup)
1½ ounces fresh ginger, unpeeled and cut into matchsticks (about ½ cup)
3 pounds skin-on chicken thighs, excess fat trimmed, (optionally) cut in halves crosswise with a cleaver or by your butcher, and seasoned generously with kosher salt
3 tablespoons fish sauce
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried red chile flakes
3 scallions (whites and greens), thinly sliced into rings, for garnish

Have ready 1/2 cup water.

Put white sugar — without the water — in a 8-inch straightsided silver-bottom skillet over medium. Cook until it starts to melt at the edges and turn golden brown, about 5 minutes.

Reduce the heat to medium low and continue cooking, gently swirling the pan, until the bubbling caramel darkens to a reddish brown, 3 to 4 minutes. Remove the pan from the heat and, with your face averted to avoid steam and spatters, carefully pour the ½ cup water into the pan. The caramel may harden; if it does, set the pan over medium-high heat and stir until it dissolves. Stir the liquid to blend in the caramel and pour it into a heatproof measuring cup or bowl.

Wipe out the pan and heat the olive oil over medium high. Add the shallot and ginger and cook, stirring frequently, until they’re softened and starting to brown, 2 to 3 minutes. Transfer to a bowl.

Set the skillet back over high heat. Add the seasoned chicken pieces and cook until they lose their raw color on the outside, about 2 minutes per side; the pan will be crowded and the chicken needn’t brown. Stir in the fish sauce, salt, pepper, chile flakes, and reserved caramel. Reduce the heat to medium and cook at a vigorous simmer, turning the chicken every few minutes, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove chicken, separate fat from liquid, return chicken and liquid to pot. Stir in the reserved ginger and shallot and cook for 3 to 4 minutes to blend the flavors. Transfer to a serving plate and garnish with the scallion rings.

Pan-Roasted Chicken with Garlic, Rosemary and White Wine

Servings: —
Source: The Classic Italian Cookbook by Marcella Hazan
Reliable ovens are only a recent addition to the Italian kitchen, and, consequently, traditional roasts are done either on the spit or in a pan on top of the stove. In this recipe the chicken is entirely pan roasted, with just enough liquid to keep it from drying out. As in almost all Italian roasts, it is flavored with garlic and a hint of rosemary. It is one of the simplest and tastiest ways of doing chicken, and, if you use a young frying chicken, you should have the roasted chicken on the table in less than 45 minutes from the time you start preparing it.

2 tablespoons butter
2 tablespoons vegetable oil
2 to 3 cloves garlic, peeled
1 frying chicken (2 ½ pounds), washed in cold water, quartered, and thoroughly dried in a towel
A small branch of fresh rosemary, cut in two, or ½ teaspoon dried rosemary leaves
Freshly ground pepper, about 6 twists of the mill
½ cup dry white wine

1. Heat the butter and oil in a deep skillet or saut,6 pan over medium-high heat. When the butter foam begins to subside, add the garlic and the chicken quarters, skin side down. When the chicken is well browned one one side, turn the pieces over and add the rosemary. If the garlic starts to blacken, remove it. If, however, it stays a deep golden brown, leave it in until the chicken is cooked. Control the heat so that the cooking fat stays hot but doesn’t burn.

2. When you have browned the chicken well on all sides, add a large pinch of salt, the pepper, and the wine. Allow the wine to bubble rapidly for 2 to 3 minutes, then lower the heat until it is just simmering, and cover the pan. Cook slowly until the chicken is tender at the pricking of a fork. (A young fryer should take about 30 to 35 minutes.) Turn the chicken two or three times while cooking. (If you see that the cooking liquid has dried up, you can add 1 to 2 tablespoons of water as needed.)

3. Transfer the chicken to a warm serving platter, removing the garlic from the pan if you haven’t done it earlier. Tilt the pan, drawing off all but 2 tablespoons of fat with a spoon. Return the pan to high beat, adding 2 to 3 tablespoons of water, and scraping up the cooking juices in the pan. Pour these over the chicken and serve.