The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Chicken

Tue Feb 2, 2016

Xi'an Chicken Wings

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Xi'an Wings

I'm closing out this month of wing recipes with what was easily the most talked about wings I've ever made—Xi'an-flavored chicken wings. This recipe came by way of Serious Eats and looked pretty unassuming, but as with so many Sichuan-style dishes, looks can be deceiving, and that was certainly the case here with lightly browned, crispy wings that had a minimally seasoned appearance, but delivered a mouth numbing heat like none other.

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Tue Jan 26, 2016

Kanat (Turkish Chicken Wings)

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Kanat

For a man who loves wings, I'm grateful to have a base recipe that has given my consistently excellent results on the grill. Since finding that method—which involves coating the wings with baking powder and letting them air dry overnight to achieve crackling skin—my focus has been solely on variations in flavor, of which, the possibilities are endless. Even though each new recipe has had its own distinct end result, I feel a bit like a broken record, writing essentially about the same procedure post after post. That left me considering how I could possibly change things up a bit without sacrificing the quality my tried and true method affords. I found this in a Turkish take on wings—Kanat—that were worlds different in method and flavor, but just as incredibly awesome.

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Tue Jan 19, 2016

Lemon Pepper Chicken Wings

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Lemon Pepper Wings

I'm not a graceful eater and my love for wings brings along with it an inevitable amount of mess—no matter how hard I try, I'm always left with a beard embarrassingly stained with bright orange sauce. That has led me to veer toward "dry" wings when I find myself in situations that requires me to be self-conscious about my appearance. Of all the dry varieties of wings out there, it's usually a safe bet that lemon pepper will be good, making it my most commonly ordered wing if normal Buffalo is out of the question. The simple mixture of bright lemon and the light spicy bite of black pepper is a pretty fantastic one and definitely worthy of replication at home.

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Tue Jan 12, 2016

South Carolina Mustard Barbecue Wings

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South Carolina Mustard Wings

The wings have awaken! Yes, it's January, the month where I drop all other grilling and devote my attention to one of favorite things in the world—chicken wings. I currently have fifteen wing recipes on the blog, and I could probably keep doing variations of these crispy, juicy, tasty morsels until the end of time. I wanted to start my month of wings off strong, and I'm confident that these South Carolina mustard wings will deliver for you as well as they did for me.

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Tue Dec 29, 2015

Char Siu Chicken Buns

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Char Siu Chicken Buns

It's time to make the seasonal pivot from holiday roasts for large family meals to finger foods for the New Years and remainder of football season. For me, this is truly the most magical time of year because party foods just happens to be my favorite culinary genre—I can eat the likes of wings, jalapeño poppers, potato skins, and more until the end of time. One item fitting squarely into that category that I love to order but have never cooked is steamed buns. It doesn't seem to matter what form of roasted or grilled meat that gets sandwiches between these soft Chinese buns, they always seems to hit the spot and their ability to consume easily with one hand in a couple bites make them perfect party fodder. To take my first shot at some great steamed buns, I started with a tried and true char siu recipe applied to chicken that was grilled, sliced, and finished with crisp lettuce, tart pickles, and a slather of sweet hoisin sauce.

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