Wings are a game day mainstay, but before you grab that bottle of Frank's RedHot, consider a version or two that journey beyond buffalo.
Wings are a game day mainstay, but before you grab that bottle of Frank's RedHot, consider a version or two that journey beyond buffalo. This week, we tread the less-beaten path through wing-dom with a look at five recipes that shed new light on our favorite chicken part.
Today, our wings get a south of the border kick with tomatillo-based salsa verde. Taking a page from the popular Mexican dish chile verde, which tempers the bright tang of this tomato relative with smoky braised pork, I simmered the salsa in some chicken broth for some added flavor depth before thickening up the sauce. Serve the wings drizzled with the salsa verde, and for an over-the-top delight, topped with sour cream and crumbled cotija cheese.
Of course, don't shun the buffalo sauce entirely. For a spectacular game day spread, fry up a large batch of wings, serve them with a variety of sauces, and let your guests pick their favorites!
Keep reading for this finger food treat.