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Salsa Verde Wing Sauce Fresh, mild, and full of ﬂavor, this salsa verde is the perfect complement to chicken wings straight off the grill. Makes about 1 cup 1 bunch spring onions (tops only), sliced 1 cup ﬂat leaf parsley leaves ½ cup ramps, cut into 1-inch pieces (optional) 1 cup olive oil ¼ teaspoon chili ﬂakes Salt and pepper, to taste In a food processor, combine the onion tops, parsley, and ramps and pulse while slowly drizzling in olive oil until only slightly chunky. Add the chili ﬂakes, season with salt and pepper, and combine. In a large bowl, toss with grilled chicken wings. Yellow Curry Wing Sauce This sauce gives wings a bold ﬂavor (and color!), along with a touch of heat that will have you reaching for more. Makes about 1½ cups 1 tablespoon canola oil 2 shallots, chopped 1 (1-inch) piece of ginger, peeled and minced 2 cloves garlic 1 tablespoon salt 3 tablespoons yellow curry paste 1 (13.5-ounce) can coconut milk 1 tablespoon curry powder Juice of 1 lime To a large pan over medium heat, add the oil and warm. Add the shallots, ginger, and garlic and sauté until soft. Season with salt and add the curry paste, coconut milk, and curry powder. Stir and let simmer for about 15 minutes, until the mixture thickens. Pour the mixture into a blender and add the lime juice. Blend until smooth. In a large bowl, toss with grilled chicken wings. Calabrian Chile Wing Sauce Chile paste provides the ﬂavor-base for this mostly hands-off recipe. If you love slow, sweet heat, this sauce won’t disappoint. Makes about 1 cup 5 tablespoons Calabrian chile paste* (or substitute your favorite chile paste) 1 teaspoon salt 1 cup sugar 3 tablespoons butter 1 teaspoon cayenne pepper In a sauce pan over medium heat, combine all ingredients and simmer for about 30 minutes. Transfer mixture to a blender and blend until smooth. In a large bowl, toss with grilled chicken wings until coated. *Made from Calabrian chiles, which hail from the Mediterranean, this chile paste packs robust heat. Find it online or in the ethnic foods aisle.