Ayesha Nurdjaja’s Spicy and Tart Chicken Wings are everything I love about her cooking: big flavors, a little heat, and something unexpected. From her debut cookbook, Mediterranean All the Way, these wings are coated in a sticky pomegranate molasses glaze. No grill? My oven-baked version works beautifully, too!
Transform your Super Bowl spread withchef Ayesha Nurdjaja’s Charred Chicken Wings recipe. These wings feature a sweet-spicy marinade and are topped with vibrant chermoula made from scallions, serrano pepper, and sumac. Served with a creamy white sauce, they’re a restaurant-worthy appetizer you can make at home.
Ike’s Vietnamese Fish-Sauce Wings were one of the most popular dishes at Andy Ricker’s Pok Pok in Portland. Marinated in a blend of garlic, fish sauce, and sugar, then coated in rice flour and fried to crispy perfection. The final glaze of fish sauce, sugar, and roasted chili paste, provides a sweet, spicy, and umami-rich flavor.