The trick is getting the outside crisp without turning the meat into leather. My approach is to use a tiny bit of extra fat, baste the wings while they cook, and flip them partway through. Not only do they stay moist, but they get beautifully browned. They take about 45 minutes to prepare, largely unattended.
Bring a bit of Asian flare to the table by tossing the wings in a mixture of soy sauce, sesame oil, rice wine vinegar and fresh ginger.
Season the chicken with chili powder and freshly squeezed lime juice for a zesty take on this weeknight staple.
Nothing's more kid-friendly than a tasty honey-mustard sauce. Try this simple version, using honey, melted butter and Dijon mustard.
Serve the wings hot! Peanut butter gets a spicy makeover when combined with curry powder.
Originally published in the February 2010 issue of Parents magazine.
