Wings are a game day mainstay, but before you grab that bottle of Frank's RedHot, consider a version or two that journey beyond buffalo. This week, we tread the less-beaten path through wing-dom with a look at five recipes that shed new light on our favorite chicken part.
Today, our wings get a south of the border kick with tomatillo-based salsa verde. Taking a page from the popular Mexican dish chile verde, which tempers the bright tang of this tomato relative with smoky braised pork, I simmered the salsa in some chicken broth for some added flavor depth before thickening up the sauce. Serve the wings drizzled with the salsa verde, and for an over-the-top delight, topped with sour cream and crumbled cotija cheese.
Of course, don't shun the buffalo sauce entirely. For a spectacular game day spread, fry up a large batch of wings, serve them with a variety of sauces, and let your guests pick their favorites!
Keep reading for this finger food treat.
18 whole chicken wings Makes 3 dozen.
1 pound fresh tomatillos (husks removed and washed thoroughly) or one 28-ounce can of tomatillos
1 onion, roughly chopped
1 garlic clove
2 serrano chiles (ribs and seeds removed if you want less heat), roughly chopped
1 generous handful cilantro
1 teaspoon salt, plus more for seasoning
1 cup chicken broth
Vegetable oil, for frying
Freshly ground black pepper
1 tablespoon flour (plus more if necessary), for dredging
1 tablespoon cornstarch (plus more if necessary), for dredging
18 whole chicken wings
Makes 3 dozen.