Why bring the same old chicken wings to the Super Bowl spread? Guarantee a win with these next-level recipes
The sauce on these Tamarind Chicken Wings takes on even more flavor when cooked a day ahead. Find the recipe below./ Photographs by Aubrie Pick for The Wall Street Journal, Food Styling by Amanda Anselmino, Prop Styling by Anna Rabenchicken wings do? Mei Lin, chef-owner of the popular Los Angeles fried-chicken-sandwich joint Daybird, makes hers almost the same way her parents have since they immigrated to Michigan from China when she was 3 months old.
Arguably, no food is more associated with football than chicken wings. Days after this year’s Super Bowl match-up was set, the National Chicken Council issued its annual “Chicken Wing Report,” projecting that Americans will eat 1.45 billion chicken wings during Super Bowl weekend, a 2% increase over last year, or about 84 million additional wings.
Preeti Mistry, a football-obsessed chef based in Sonoma, Calif., who uses they as a pronoun, has long experimented with applying South Asian flavors to chicken wings, from the Sticky Wings with Vindaloo Glaze at their restaurant Juhu Beach Club to the Burnt Masala Wings they featured at another restaurant, Navi Kitchen .
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