Zui Ji (Drunken Chicken)
This classic Shanghainese banquet dish is traditionally served at the new year to represent togetherness and rebirth. To “intoxicate” the chicken, it’s marinated in rice wine for up to 5 days, so this is a great dish to make ahead. The final flavor will be pungent and alcohol-forward, so choose a high-quality Shaoxing wine.
Auntie Georgia’s Dakgangjeong (Korean Fried Chicken with Soy Sauce)
A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these fried wings the perfect level of spice, sweetness, and salt. Potato starch creates a shatteringly crisp exterior on the wings and stays crunchy for hours—even after they have cooled.
Mole Verde con Pollo with Corn Tortillas
This green mole stands out from the pack of velvety sauces with its nutty, slightly coarse texture. A thin layer of fat on top of the mole is a sign that it’s been prepared correctly. Sop up the sauce and tender chicken with plenty of warm corn tortillas. Recipe correction: An earlier version of this recipe included the garnishes of hot sauce and lime wedges, which are inaccurate for this traditional recipe. These ingredients have been removed at the request of the developers and the photo has been changed to reflect that. For more on this, read Editor's Note: Why a Recipe Is More Than a Recipe.
Brisket-Braised Chicken
Beef brisket is the most common latke pairing during the Jewish Festival of Lights. But for those looking to eat less red meat, or who simply want to switch up their holiday main-dish game, try braising chicken in a traditional brisket sauce. Heaped with sliced onions and flavored with red wine, paprika, and a touch of honey, the chicken is falling-off-the-bone tender with a deeply craveable sweet-savory sauce. And since chicken cooks significantly faster than a side of brisket, Hanukkah dinner doesn’t take all day to prepare.
KFC Unveils New 'KFC Sauce' Along with 'Revamped' Versions of Their Ranch, BBQ Sauce, and More
The new sauce is "tangy and sweet, with a bit of smokiness."
Salt-and-Pepper Chicken Thighs with Herby Tomato Salad
Accompanied by an heirloom tomato salad, these super-crispy thighs, inspired by Jess Hereth, Director of Restaurants at Olympia Provisions in Portland, Oregon, are gorgeous paired with orange wines. "Tomatoes are notoriously frustrating with wine, but the balance of acidity, tannin, and tropical flavors in orange wines seems to pair nicely,” Hereth says. Depending on the sweetness of the tomatoes, adjust the lemon juice to taste; late-summer, super-ripe tomatoes may require a bit more acid. This recipe can also be prepared with 4 (4-ounce) bone-in lamb chops; cook 4 minutes per side for medium-rare.
