East-Meets-West Wings: Nick Podesta and Jason Freiman put an Asian spin on chicken wings, the all-American bar snack, by coating them in a sweet-spicy-sticky glaze made with brown sugar, soy and chile sauces, chopped ginger and scallions.
Salvatore Denaro's pollo alla diavola ("devil's-style chicken") is intensely seasoned. Two days prior to cooking, Denaro infuses white wine vinegar with a big bunch of dried Sicilian oregano for a marinade.
These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC’s Daisy May’s BBQ and author of Charred & Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.