Double Cooked Wings
At his sprawling meat-centric restaurant, superstar chef Michael Symon uses his favorite hot sauce in the world as the marinade for exceptional wings: Sriracha chile sauce from Thailand. Next, Symon confits the pieces in duck fat, which makes them supertender, then deep-fries them in lard, creating a supercrispy skin. The wings are finally dressed in a sweet-and-spicy vinaigrette made with orange zest, lime juice, honey, toasted coriander, sweet chile sauce and olive oil. The finishing touches are house-made pickled Fresno chiles and jalapeños, cilantro and lime juice.