I came up with these after seeing how most hot wing recipes called for frying or grilling the chicken. This is so easy to make—and so, so tasty. So tender and never dry. Serve with bleu cheese or ranch dressing—and make lots of wings!
1After placing chicken in a large zip-lock bag, add the liquids.
2Marinate in the refrigerator for up to 2 days—at least overnight.
3Bake in 350 oven covered, for 45 minutes. Uncover, turn, and pour the remaining marinade on the wings. It may be necessary to remove excess grease with a turkey baster at this point. Continue to cook, uncovered, for an additional 45 minutes, until the wings are tender.
Chief bartender at Hotel Unique in Sao Paulo, Mateus Saint Laurent, shows us how to make the Brazilian national drink, Caipirinha. A delicious and refreshing cocktail that you should make a part of your bar repertoire.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.