For years Big Bob Gibson Bar-B-Q customers have wondered why their chicken breasts were sometimes served without a portion of the wing. Usually it’s because at some point during the process of flipping, basting, and moving the whole chickens around, the wing tips get caught in the cooking grate and break off. That being said, Big Bob loved chicken wings. While a skin-on chicken breast with only the drumette of the wing attached was called a “taster” in the early days of the restaurant, in the 1960s, back when commercial airlines still served real meals, they became known as “airline chicken.” Leaving a portion of the wing attached to a small chicken breast made the serving look larger while still allowing it to fit nicely into an airline food tray. The airline chicken breast is a perfect cut for the outdoor grill if cooked correctly. The best method is a combination of both direct and indirect cooking. With a portion of the wing removed, the skin covering the breast is exposed so it can become thin and crispy while acting as a protective barrier to the lean meat. Finishing the chicken in a pan over indirect heat protects the exposed breast meat.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.