Experts at New Mexico State University’s Chile Pepper Institute announced that a variety of chile known as the Trinidad Moruga Scorpion is the hottest chile pepper in the world. It's the fieriest among a class of peppers so spicy that their heat-creating capsaicin compounds permeated scientists' latex gloves during harvesting. True heat enthusiasts will soon be placing orders for hot sauces made from the ultra-spicy chile, but the rest of us can stick with just-spicy-enough jalapeños. Used fresh in Charles Phan’s Spicy Lemongrass Chicken, jalapeños add bite and desirable heat to this incredibly flavorful and superfast wok dish.
© Tina Rupp
Green Chicken Masala.
© John Kernick
Kung Pao Drumsticks
While we know you're consumed by our inaugural race to name the People's Best New Pastry Chef in America (vote here through February 14!), music aficionados will tune in to another competition this Sunday: the Grammy Awards. These party-friendly Kung Pao Chicken Drumsticks are Grammy Award–winning rapper Ludacris’s favorite dish from his Atlanta restaurant, Straits. Though his restaurant recently closed, the Szechuan-inspired dish is still a hot take-away. "The sauce is so well-spiced, and the meat just falls off the bone," Ludacris says.
© Lucy Schaeffer
Sauteed Chicken Breasts
According to Chris Kilham, Fox News' “Medicine Hunter,” the onion is much more than a kitchen staple. The underappreciated superfood deserves to be ranked with powerhouse foods like pomegranates and green tea, as onions help boost immunity, protect against heart disease and even have anticarcinogenic properties. While eating a raw onion every day is the most efficient way to benefit from the vegetable's healthful properties, it’s not the most appealing. Instead, take a suggestion from Melissa Rubel Jacobson, who uses diced onions in this fast recipe for Chicken Breasts with Apricot-Onion Pan Sauce.
© Fredrika Stjärne
Confit of Guinea Hen Legs
The results are in: The Art of Living According to Joe Beef won Food52’s third annual Piglet Tournament of Cookbooks. In the site’s final round of bracket-style cookbook competition, guest judge Alice Waters chose Beef over Christina Tosi’s Momofuku Milk Bar cookbook. Despite her disappointment over the high fat content in many of the buzzy Montreal restaurant’s recipes, the produce-championing Waters loved the book’s idiosyncratic stories, unconventional layout and pervasive “deep love of Montreal.” Joe Beef chefs Frédéric Morin and David McMillan shared some of their fantastic French-Canadian recipes with F&W a few months ago, including this indulgent Confit of Guinea Hen Legs with Prunes and Honey. The recipe is enriched with rendered duck fat, and best served with an Alice Waters–friendly watercress salad.
© Lucy Schaeffer
Many of the most popular Chinese dishes in the US are Americanized—no bones, no feet, no serious spice. But as cities like Beijing become more international, take-out favorites like General Tso’s chicken, chop suey and fortune cookies are winning favor in the country that inspired them, Newsweek reports. One of our favorite Chinese-American dishes is sesame chicken. Ready in just 35 minutes, Marcia Kiesel’s version of the sweet-and-crispy chicken is coated with a spicy ginger-garlic sauce and mixed with a healthy serving of broccoli.
© Stephanie Meyer
One-Pot Sticky Wings
In a featured recipe from F&W’s weekly series Andrew Zimmern’s Kitchen Adventures, the TV chef describes a walk along Penang’s New Lane as the “single greatest street-food stroll in the world.” Some of his favorites stalls sell glazed chicken wings and quarters, which inspired Zimmern’s One-Pot Sticky Chicken Wings. The wings and sauce cook together so that fat from the chicken enriches its glaze. The end result: exotic, finger-licking-worthy chicken wings and only one pot to clean.
© Quentin Bacon
At Carmel Valley Ranch, active guests partake in hilltop yoga, nature hikes and even beekeeping. The resort then uses honey from the ranch’s hives in spa treatments, cocktails and recipes like these Honey-Chile Chicken Wings. Prep doesn't require a bee-proof suit or a trip to California. The sweet-spicy Super Bowl snack will come together with just a few pantry ingredients, some good honey and an oven; chef Tim Wood crisps the skin using a broiler.
© Tina Rupp
Sriracha Hot Wings
This Sunday, the competition isn’t just between two football teams trying to win the Super Bowl. There’s also a battle of the hot sauces: the original fire-breathing chicken-wing glaze, Frank’s Red Hot, and Tabasco’s new Buffalo Style hot sauce. Each company recently launched a multi-million-dollar ad campaign in the hope of securing its place in hot-wing recipes across the country. There’s a more unique alternative. At The Good Fork in Brooklyn, husband-and-wife owners Ben Schneider and Sohui Kim use neither Tabasco nor Frank’s. Their Asian-inflected Hot Wings get lots of heat from the cult Thai condiment, Sriracha. To combat the spice, Kim and Schneider serve a cooling mix of rice vinegar–spiked sour cream alongside.
© Tina Rupp
Mango-Curry Hot Wings
Typically, fruit doesn’t play a big role in Super Bowl snacks—unless you count avocado in the guacamole or tomato salsa. For Mango-Curry Hot Wings, however, tropical chutney balances the heat from Madras curry powder and fiery Frank's Red Hot sauce. So maybe it's not a fruit cup, but the recipe does provide a sweet-sticky counterpoint to yesterday’s tangy Vietnamese-style wings. Chopped pistachios also add all-important crunchiness, without help from a deep-fryer; F&W’s Grace Parisi roasts the wings on a baking sheet.
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