Chicken Wing

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Using this triple-threat sauce as a marinade, basting liquid, and finger-licking-good dip guarantees a depth of flavor that’s impossible to achieve with any single step.