Haute Wings
January / February, 2013
Anyone who has consumed his weight in buffalo wings at a Super Bowl party knows there are wings eaten out of sheer hunger and there are wings that are devoured because they taste so good. Chef Michael Symon—restaurateur, co-host of ABC's The Chew and author of Michael Symon's Carnivore: 120 Recipes for Meat Lovers—knows a thing or two about doing chicken the right way. Case in point: these wings, spiked with the highly addictive Southeast Asian sriracha sauce. The fact that they're baked, not f...
