[ad_1] Time to make the garlic-chile oil! (Doubling or tripling it wouldn’t be a bad idea, just saying.) Heat ¼ cup plus 2 Tbsp. vegetable oil...
[ad_1] Mix oregano, granulated garlic, paprika, sugar, 4 tsp. salt, and ½ tsp. MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking...
[ad_1] Preheat oven to 425. Remove the skin from the chorizo, if necessary, and cut into ¼-inch pieces. Drain roasted peppers and discard the brine. Pat...
[ad_1] Meanwhile, while the chicken cooks, melt 1 tablespoon of the butter in a small saucepan, over medium-high. Add the rice, the ginger coins, and a...
[ad_1] Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes...
[ad_1] Place racks in upper third and middle of oven; preheat to 425°. Whisk garlic, red pepper flakes, honey, and 2 Tbsp. grapeseed oil in a...
[ad_1] Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands,...
[ad_1] Meanwhile, pour neutral oil into a large Dutch oven to a depth of about 1″ (4–6 cups oil) and heat over medium-high. If you have...
[ad_1] Is there anything better than crispy, saucy, fall-off-the-bone chicken wings? The kind that get deep fried and served up by the dozen at your favorite...
[ad_1] Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a...