Ingredients

7 ounces of spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper

Directions

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

Serves 2 to 4.

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Ingredients

18 whole chicken wings
1 pound fresh tomatillos (husks removed and washed thoroughly) or one 28-ounce can of tomatillos
1 onion, roughly chopped
1 garlic clove
2 serrano chiles (ribs and seeds removed if you want less heat), roughly chopped
1 generous handful cilantro
1 teaspoon salt, plus more for seasoning
1 cup chicken broth
Vegetable oil, for frying
Freshly ground black pepper
1 tablespoon flour (plus more if necessary), for dredging
1 tablespoon cornstarch (plus more if necessary), for dredging

Directions

1. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. (See how to prep wings for appetizers.) Rinse wing parts under cold water and pat dry with paper towels. Lay wings in a single layer on a wax paper-lined baking sheet and place in refrigerator, uncovered, for an hour.
2. In a blender, combine the tomatillos, onion, garlic, serrano chiles, cilantro, and 1 teaspoon salt. Blend until smooth and pour into a saucepan or deep skillet. Bring to a simmer over medium-low heat, then add chicken broth. Simmer for 10 minutes, or until tomatillo mixture darkens and thickens so that it coats the back of a wooden spoon. Set aside to cool.
3. Heat oil in a Dutch oven over medium heat. Remove wings from refrigerator and season on all sides with salt and pepper. Place about a tablespoon each of flour and cornstarch in a large clean plastic bag, seal, and shake gently to combine. Working in batches, drop a few chicken wings in the bag, and toss to coat with flour mixture. Shake off the excess before dropping each wing into the hot oil, and fry until golden brown, turning occasionally, about 5-7 minutes. Replenish the flour mixture in the bag as needed.
4. Transfer fried wings to a wire rack placed over a rimmed baking sheet. When wings are cooled slightly but still warm, pile them on a serving platter, and drizzle with the tomatillo sauce. Serve immediately with leftover sauce.

Makes 3 dozen.

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Ingredients

18 whole chicken wings (about 4 pounds)
2 garlic cloves, minced
1 tablespoon canola oil, plus more for frying
1/2 cup honey
1/4 cup ketchup
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons ground ginger
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Kosher salt and freshly ground black pepper
1 tablespoon flour (plus more if necessary), for dredging
1 tablespoon cornstarch (plus more if necessary), for dredging

Directions

1. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. (See how to prep wings for appetizers.) Rinse wing parts under cold water, and pat dry with paper towels. Lay wings in a single layer on a wax paper-lined baking sheet, and place in the refrigerator (uncovered) for one hour.
2. Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for one minute. Stir in the honey, ketchup, juices, soy sauce, ginger, vinegar, Worcestershire sauce, mustard, pepper, and hot pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 15 minutes. Remove from the heat. Cool to room temperature and transfer to a wide bowl.
3. Heat the oil in a Dutch oven over medium heat. Remove the wings from the refrigerator and season on all sides with salt and pepper. Place about a tablespoon each of flour and cornstarch in a large clean plastic bag, seal, and shake gently to combine. Working in batches, drop a few chicken wings in the bag, and toss to coat with flour mixture. Shake off the excess before dropping each wing into the hot oil, and fry until golden brown, turning occasionally, about five to seven minutes. Replenish the flour mixture in the bag as needed.
4. Transfer fried wings to a wire rack placed over a rimmed baking sheet. When wings are cooled slightly but still warm, drop into the bowl of honey barbecue sauce and toss to coat. Serve immediately.

Makes 36 wing pieces.

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Ingredients

2 bone-in, skin-on chicken breasts
7 ounces goat cheese
4 large basil leaves
2 tablespoons olive oil
1 1/2 teaspoons of salt
3/4 teaspoon of black pepper

Directions

1. Preheat the oven to 375° F.
2. Wash each chicken breast and pat dry with a paper towel. Place in a pyrex or ceramic baking dish.
3. With your fingers, loosen the skin from the meat on each breast, leaving one side attached.
4. Slice the goat cheese into rounds and place half of it under the skin on each breast. Place two basil leaves under the skin of each breast.
5. Drizzle a tablespoon of olive oil over each breast and evenly sprinkle breasts with salt and pepper.
6. Bake chicken breasts for 40 to 45 minutes, until cooked through.
7. Serve hot or at room temperature.

Serves 2-4.

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