Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl’s Top 5 lists here!
It’s time to start getting ready for game day – all the game days. Is it also time to take on the cooking project of the fanciest, fussiest, absolutely best-est chicken wing recipes modern American cooking has to offer? I say why not. A cooking project with a great outcome is a glorious thing, and there’s a certain valor in getting all your friends to say you make the best chicken wings in the world. I will say, beware, all of the following recipes are super-amazing, and super time consuming. If you want an easy-peasy one, I’ll throw in an extra recipe, a great oven Buffalo wing recipe, to help you out. It’s not as good as the hard ones, but they’re still quite good, and a happy thing to encounter in front of your television. Here’s my Top 5, plus one more!
Kitchn Easy-Peasy Baked Buffalo Wings
These are just easy, oven-baked Buffalo wings. Get the big bottle of Frank’s Hot Sauce and some butter, and you’re extremely close to sitting down to relax.
Mario Batali’s Teriyaki Wings
I bet if I was a teriyaki wing person, I’d think Mario Batali’s teriyaki wings are the best in the world, but I’m always so-so on teriyaki wings. However, I respect the teriyaki lovers, and want you to be happy. So here it is!
Marcus Samuelsson’s Red Rooster Chicken Wings
Red Rooster is the great Swedish chef Marcus Samuelsson’s Harlem restaurant, and it’s been catnip for food people since the minute it opened. Such big, great flavors. I could eat Samuelsson’s version of hot-wings every day—they’re basically worth buying a Fry Daddy for.
Scott Conant’s Calabrian Chicken Wings
New York celebrity chef Scott Conant has a really surprising recipe. He takes the soft sausage ‘nduja and blends it with vinegar for a sort of hybrid hot-Italian wing. This is a game day recipe for the weekend-warrior who wants to do what no one else is doing—it also goes beautifully with a big red wine.
David Chang’s Momofuku chicken wings
David Chang has a chicken wing technique that’s basically brilliant. First he confit’s the wings, that is, cooks them in fat until they’re rich and tender. Then, when they’re basically fat-infused, you pan-sear them till they’re crisp. Decadent? Yes. Irresistible? Also yes. Kind of dangerous, actually, because you’ll never want to go back to regular wings, and you may be sad.
Sean Brock of Husk’s Chicken Wings
These wings are bananas. For you outdoorsy types who like to play with a smoker, please know that many people say these are the best chicken wings in America. Sean Brock, who has a pretty famous restaurant in Charleston, South Carolina makes them in three stages. They have to be brined overnight, then grilled, and then finally smoked—they are a ridiculous time commitment. They are a pain. At the end of it though, you get all sorts of smoke to enjoy, all sorts of char and sneaky, alluring wood flavors.