I will fight for the wings every time a whole chicken is served for dinner. Unfortunately, I raised boys who also want them, so now and then we need to have all-wing dinners. For us wing-lovers, wings — as a main dish or snacking food — are pure heaven. I especially like when the wing tip is extra crispy and I can chew it down to the end, like a potato chip. My husband started cutting them off and cooking them separately to snack on, which also allows more wings to fit on a baking sheet. Wings can also be separated in 2 for smaller portions, detatching the drumette at the joint. Serve with a bottle of hot sauce at the table.
This is good warm and cool and keeps in the refrigerator for a day or two.
This is a bowl brimming with the fresh clear tastes of Spring.
A lovely thing about this dish is that it can be a meal for vegetarians or carnivores alike, and nothing says summer like eating with our fingers. Eating outside means we have permission to pick up all sorts of things — from chicken wings and hot dogs to these lamb–and vegetable–filled rollups. This is the way it works: Set out a pile of lettuce leaves, a pile of fresh herbs, some ground chile, a bowl of store-bought chickpea dip (hummus), and some instant chive-yogurt sauce. Heap the grilled vegetables on one platter, the cooked lamb on another.
With "squiggly" noodles and tomato, this is a gem of a kid's pasta. And it has a sneaky side - they will eat beans without even thinking about it.