(Chicken Wing Braised with Soy Sauce, Cinnamon, and Star Anise)
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.