These wings make a great appetizer, but served with rice and a tangy cucumber salad, they’re part of a refreshing summertime dinner. Save the wing tips for chicken stock.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Outstanding reviews from my husband on this one! I used boneless chicken thighs instead of wings and had only sweet chili paste on hand, so I made sauce from that. All in all, very easy and clearly a recipe I'll keep on hand to make again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.