David Chang is known for his love of pork fat, and this recipe shows why: It adds tastiness to anything it touches. At his restaurant Momofuku, the wings are cold-smoked before being finished off on the grill or griddle. We’ve adapted the recipe to make it slightly easier for the home cook, while still preserving the essence of the original. Try serving these at your next cocktail party.
What to buy: Pickled red chiles add underlying spice to this recipe and can be found at most Asian markets.
Game plan: Tare is a generic Japanese term for a basting sauce. This version is essentially a chicken-infused soy sauce that adds lots of flavor to the finished dish.
The wings can be made through step 5 up to a day in advance. Bring the chicken to room temperature before finishing.
Beverage pairing: Henriot Champagne Brut Souverain NV, France. Sticky, spicy, and sweet finger foods need something clean and tight to maintain balance. This complex Champagne does the trick with flavors of apples and peaches and a slightly smoky edge.
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