Super Bowl and chicken wings are a pairing that never goes out of style. Looking for some new variations on the classic? Start with one of these globally-flavored wing recipes.
Chicken wings are always a crowd pleaser with TV sports fans. At Bounce Chicago, chef Sean Olnowich double-coats chicken wings with spicy cheese puff crumbs—once before frying and once before serving. It makes for a creative twist on traditional sports bar fare.
Instead of the usual Buffalo variation, introduce customers to a wing spiced with achiote. Derived from annatto seeds, the ingredient is essential to Filipino cooking—a cuisine that’s trending in foodservice operations this year. For this chicken wing recipe, the achiote is balanced with citrus and heated up with chile flakes.
The Szechuan cuisine of China is impacting mainstream menus. These chicken wings are filled with the characteristic spicy flavors and textural crunch of the region with their mix of peppercorns, sesame seeds, sambal, garlic, ginger and five-spice powder.
Wings are always a crowd pleaser with sports fans, but maybe it’s time to take them in a different flavor direction. At Spanglish in Durham, N.C., chef Doel Gonzalez imparts a Latin-Asian twist with a soak in a zesty marinade. Then he glazes the wings with a blend of guava paste, barbecue sauce, honey and Sriracha and bakes them until the sauce caramelizes.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.