From the Classic Buffalo and Beyond: 30+ Ways to Feed your Chicken Wings Obsession

Buffalo wings may be the classic, but chicken wings have plenty of room to travel. In From the Classic Buffalo and Beyond, Molly Mills gathers 30 recipes that take the familiar favorite in many directions—from honey garlic and Korean-style flavors to wings in soup, stew, and stir-fry.

The appeal is the range: these recipes explore different seasonings and cooking approaches, making this chicken-wing cookbook a handy source of ideas when one dependable platter needs a change of pace.

More than a Buffalo-style platter

The recipe list moves across a lively mix of influences and flavors. Alongside classic Buffalo wings, it includes Thai-style, tandoori, Brazilian-style fried, char siu, teriyaki, Peruvian, and Kung Pao preparations. Other combinations bring together garlic and Parmesan, salt and vinegar, pesto, sriracha and lime, or chipotle.

Different ways to cook and serve wings

Wings are not limited here to a quick fry or a sticky glaze. The collection includes baked, grilled, braised, steamed, and rotisserie preparations, as well as stir-fry and soup recipes. That variety offers ideas for different meals and occasions, from a game-day spread to a more substantial dish.

Recipe ideas for changing up the menu

• Try a familiar favorite with the classic Buffalo wings recipe.
• Explore sweet, savory, spicy, and tangy combinations, including honey garlic, sesame, and salt and vinegar.
• Look beyond finger food with chicken wings and noodles stir-fry, chicken wings sour soup, and chicken wings stew.

A practical read for wing fans

The book presents its recipes as straightforward and generally taking less than an hour, although preparation time can vary from dish to dish. Home cooks who enjoy experimenting with sauces, seasonings, and cooking methods will find plenty of options to consider.

For a menu that starts with Buffalo and keeps going, this collection puts a broad assortment of chicken-wing ideas in one place. 🍗