Old Bay Chicken Wings

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Photography Credit: Elise Bauer

What’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken.

The wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce.

Yes, serving cocktail sauce with chicken wings is a little weird, but it’s good! Especially with the Old Bay.

From the recipe archive, first posted 2013

Old Bay Chicken Wings Recipe

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• Prep time: 15 minutes
• Cook time: 30 minutes
• Yield: Serves 4-6

Ingredients

• 3 pounds chicken wings, separated tips from drummettes
• 8 Tbsp (1/2 cup or 1 stick) unsalted butter
• 1 Tbsp Old Bay seasoning, plus more for dusting
• 1 Tbsp lemon juice
• Cocktail sauce for dipping

Method

1 Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.

2 Make Old Bay sauce: Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.

3 Mix the sauce again and toss the chicken wings in half the sauce.

4 Bake: Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.

5 Broil: Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.

6 To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.

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Skillet Chermoula Chicken

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Photography Credit: Elise Bauer

Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.

Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.

This recipe is an easy one-skillet dish, perfect for a midweek meal. First we brown the thighs on the stovetop, then we slather the thighs with chermoula sauce and pop them in the oven to finish. A cast iron pan works well for this because it easily goes from stovetop to oven.

Given its North African flavors, my favorite way to serve this chermoula chicken is on a bed of couscous. I hope you give it a try!

Skillet Chermoula Chicken Recipe

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• Prep time: 10 minutes
• Cook time: 30 minutes
• Yield: Serves 4 to 6

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess fat
• 1 teaspoon salt
• 1 Tbsp olive oil

Chermoula Sauce

• 1 1/2 teaspoons whole cumin seed (or 1 teaspoon ground)
• 1/2 teaspoon whole coriander seed (or 1/4 teaspoon ground)
• 4 cloves garlic
• 1 1/2 cups medium packed parsley leaves
• 1 1/2 cups medium packed cilantro leaves and tender stems
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 teaspoon lemon zest
• 1/2 cup olive oil
• 2 Tbsp lemon juice

Method

1 Salt chicken thighs on both sides and let rest while you prepare the sauce.

2 If using whole cumin and coriander seeds, lightly toast the whole cumin and coriander in a small skillet on medium heat, until fragrant. Put into a mortar and pestle and grind until powdery.

3 Make the chermoula sauce: Put 4 cloves garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse several times. With the motor running, slowly add in the olive oil, then the lemon juice. Process until you have a smooth paste. You should have almost a cup of chermoula sauce.

4 Brown chicken thighs in skillet: Heat 1 Tbsp olive oil on medium high heat in a large cast iron pan and preheat oven to 350°F. Pat dry the chicken pieces and place them skin side down in the hot pan. Let them cook until deep golden brown, about 5 to 6 minutes. Then turn them over and cook a few minutes more.

5 Drain excess fat: Because you are working with skin-on thighs, you will likely render quite a bit of fat. Remove the chicken from the pan and pour off any excess fat. (Do not pour down the drain unless you want to clog your drain pipes.) Return the chicken to the pan.

5 Spread chermoula on chicken, bake in oven: Spread most of the chermoula sauce on both sides of the chicken thighs, reserving 1/4 cup of the fresh sauce to add later.

With the chicken skin-side up, put the skillet in the 350°F oven for 10 to 15 minutes, until the thighs are cooked through and the temperature near the bone is 165°F.

6 Spoon remaining sauce over chicken: Stir the reserved fresh chermoula sauce in with the pan sauce. Spoon sauce over the chicken to serve.

Serve with couscous or with basmati rice for a gluten-free option.

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Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan)

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Here is a stew made for fall! This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name “Fesenjan”.

Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination!

The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned. Cooked slowly with the chicken, the sauce is spectacular. Bowl-licking good.

The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for pomegranate molasses), or look for it at Whole Foods or a store that carries Middle Eastern ingredients.

A favorite from the recipe archive, first posted 2012

Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan) Recipe

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• Prep time: 10 minutes
• Cook time: 2 hours
• Yield: Serves 6-8

Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup.

Ingredients

• 1 to 2 large yellow onions, chopped, (3 cups)
• 2 Tbps unsalted butter
• 3 Tbsp olive oil
• 5 Tbsp pomegranate molasses
• 1/2 pound walnut halves (about 2 cups)
• 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
• 2 cups chicken stock
• 2 Tbsp plus 2 teaspoons of sugar
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• Salt
• 1/2 cup fresh pomegranate seeds for garnish

Method

1 Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes.

In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.

2 Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat.

When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

3 Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

4 Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

5 Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.

Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice.

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Fully Salted Roast Chicken

Fully Salted Roast Chicken

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.

Ingredients

Servings: 4

• 1 3½–4-lb. chicken
• Kosher salt

Preparation

• Pat dry chicken with paper towels. Holding a 5-finger pinch of salt and positioning your hand at least 10" above chicken, evenly rain salt down over chicken. Repeat with several more pinches of salt until both inside and outside of chicken are covered with salt (be generous and make sure to get inside all the nooks and crannies). Place chicken on a wire rack set inside a rimmed baking sheet and chill uncovered at least 8 hours and up to 1 day. 

• Let sit at room temperature 1 hour.

• Preheat oven to 425°. Roast chicken until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 40–55 minutes. Transfer chicken to a cutting board and let rest 15 minutes before carving.

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Amanda Freitag's Lemon Chicken

Amanda Freitag's Lemon Chicken

Brining the chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

Ingredients

Servings: 2

• 1 pound lemons (about 4 large), halved
• 1 large onion, chopped
• ¼ bunch parsley
• 1 garlic clove, sliced
• 1 bay leaf
• ½ cup kosher salt
• ½ cup sugar
• 1 teaspoon black peppercorns

• 1 3½–4-pound chicken, quartered
• 4 tablespoons olive oil, divided
• 2 lemons, halved
• Kosher salt, freshly ground pepper
• 2 pounds small carrots, scrubbed
• 1 cup low-sodium chicken broth
• 1 teaspoon finely grated lemon zest
• ¼ cup fresh lemon juice
• ½ cup fresh ricotta

Preparation

Brine

• Bring lemons, onion, parsley, garlic, bay leaf, salt, sugar, peppercorns and 4 cups water to a boil in a large heavy pot, stirring occasionally until salt and sugar are dissolved. Let cool, then add 2 cups ice to brine; stir until melted.

Brine

Chicken

• Cut wings from chicken breasts. Cut through leg joint to separate thighs and drumsticks; set thighs aside. Use a sharp knife to score chicken skin along the length of each drumstick (this will make it easier to remove it in one piece). Remove skin from drumsticks; set skin aside (reserve drumsticks and wings for making stock). Place breasts and thighs in brine. Chill at least 3 hours and up to 1 day.
• Preheat oven to 425°. Heat 1 Tbsp. oil in a medium skillet over high heat. Cook lemons, cut side down, until charred, about 2 minutes. Transfer to a plate.
• Remove chicken from brine. Rinse, pat dry, and season with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add chicken to skillet, skin side down. Cook until golden brown, about 8 minutes. Turn and cook 4 minutes longer. Transfer to oven and cook until an instant-read thermometer inserted in thickest part of thigh registers 165°, 12–15 minutes.
• Meanwhile, toss carrots with 2 Tbsp. oil on a rimmed baking sheet. Season with salt and pepper and roast, tossing halfway through, until browned and tender, 15–20 minutes; keep warm.
• Cook chicken skin, fat side down (the side that was closest to the flesh), in a cast-iron skillet over medium-low heat, pressing down to flatten and help skin make contact with the pan, until golden brown and crisp, 5–7 minutes. Turn and cook until other side is brown and crisp, 5–7 minutes. Drain on paper towels; season chicken crackling with salt.
• Transfer roasted chicken breast and thighs to a cutting board. Bring broth and lemon juice to a boil in skillet, stirring and scraping up any browned bits, and cook until liquid is reduced by half, 6–8 minutes; season pan sauce with salt and pepper.
• Stir ricotta, lemon zest, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper.
• Serve chicken with carrots and a spoonful of lemon ricotta, drizzled with pan sauce, with crackling and charred lemons alongside.

Chicken

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