4 WAYS WITH WINGS

BROWN CHICKEN WINGS TO CRISPY, GOLDEN PERFECTION, THEN SIMMER THEM IN ONE OF FOUR LIP-SMACKING, ASIAN-INSPIRED SAUCES. SAVE TIME BY PURCHASING WING PIECES THAT HAVE ALREADY BEEN CUT APART.

START TO FINISH 40 minutes

• 12 chicken wings (about 2½ lb.)
• 2 Tbsp. vegetable oil
• 1 recipe Wing Sauce
• Thinly sliced green onions (optional)

1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. In an extra-large skillet heat oil over medium-high heat. Add wings; cook 10 minutes or until browned, turning once. Drain off fat.

2. Pour desired Wing Sauce over chicken wings. Simmer, covered, 5 minutes. Simmer, uncovered, 10 to 15 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally. Transfer to a serving platter. If desired, sprinkle with green onions. MAKES 12 SERVINGS.

SPICY PEKING WING SAUCE In a bowl combine ½ cup each plum sauce, dry white wine, and reduced-sodium chicken broth; ⅓ cup thinly sliced fresh ginger; and 2 Tbsp. sriracha sauce.

SHANGHAI MARKET WING SAUCE In a bowl combine ½ cup dry white wine; ⅓ cup thinly sliced fresh ginger; ¼ cup reduced-sodium soy sauce; 2 Tbsp. each hoisin sauce, frozen orange juice concentrate, and honey; 1 tsp. five-spice powder; and 1 clove garlic, thinly sliced.

PINEAPPLE TERIYAKI WING SAUCE In a bowl combine ½ cup reduced-sodium soy sauce, ½ cup sake or dry white wine, ⅓ cup unsweetened pineapple juice, 2 Tbsp. each honey and thinly sliced fresh ginger, and 1 clove garlic, thinly sliced.

BANGKOK CHILE WING SAUCE Seed, peel, and cut up 1 medium mango. In a food processor or blender process or blend mango until smooth. In a bowl combine pureed mango, ½ of a 14-oz. can unsweetened light coconut milk, 1 Tbsp. each sriracha sauce and lime juice, and 1 tsp. kosher salt.

PER SERVING 169 cal., 10 g fat (3 g sat. fat), 39 mg chol., 176 mg sodium, 7 g carb., 0 g fiber, 10 g pro.