Wine Pairings for Wings
Honey-Chile Chicken Wings
Tim Wood, the chef at Carmel Valley Ranch in California, avoids the deep fryer and opts to broil or grill his chicken wings, which turns them supercrispy. A soy-and-honey glaze makes them sweet, sticky and salty.
Pairing: 2008 SKN Merlot
Sticky Miso Chicken Wings
Combining miso with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken wings.
Pairing: 2009 Hardys Nottage Hill Pinot Noir
Hot-and-Sticky Lemon-Pepper Chicken Wings
Richard Blais explores his British roots at his Atlanta restaurant, The Spence. Lemon curd and malt liquor—both British in origin—are the surprise ingredients in his stellar chicken wings.
Pairing: NV Anna de Codorníu Brut
Jamaican Jerk Hot Wings
These tasty wings are best with Frank's Red Sauce.
Pairing: 2009 Georges Duboeuf “Flower Label” Morgon
Baked Buffalo Chicken Wings
Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
Pairing: NV Gruet Brut
Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze
Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don’t burn.
Pairing: 2009 Qupé Syrah
Chicken Wings with Molasses Barbecue Sauce
These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC’s Daisy May’s BBQ and author of Charred & Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.
Pairing: 2009 High Note Elevated Malbec
Pepper and Salt Chicken Wings
Black and white pepper have an intense, delicious heat that, in tandem with coarse salt, makes a crisp, spicy coating for chicken wings.
Pairing: 2011 Acrobat Pinot Gris
Peppery Chicken Wings
This savory dish is fast and easy to make, with only a handful of ingredients.
Pairing: 2010 Goats do Roam Rosé
Ike's Vietnamese Fish Sauce Wings
Chef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand in Saigon seven years ago. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened.
Pairing: 2011 Milbrandt Tradition Riesling