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"&lt;strong&gt;We're making wings for the Super Bowl&lt;/strong&gt; this year, and so are you. Because a Super Bowl party without wings is like a birthday party without a cake: it still works, but it's not the same. Whether you prefer a blazing hot, tangy, or highbrow wing, one of these recipes will lead you to sweet, sweet victory (at least party-wise). &lt;p&gt;Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne.&lt;/p&gt; &lt;p&gt;Baked and...crispy? These ginger-soy glazed wings sound oxymoronic, until you try them.&lt;/p&gt; &lt;p&gt;Don\u2019t worry\u2014you won\u2019t need to buy any crabs to make these mind-altering wings. The crab flavor comes from a jarred condiment that\u2019s pretty easy to find at Asian markets; if not, use the shrimp version.&lt;/p&gt; &lt;p&gt;Gochujang (Korean hot pepper paste) makes up the spicy backbone of these wings from &lt;a href=\"http://www.amazon.com/Smoke-Pickles-Recipes-Stories-Southern/dp/1579654924\" target=\"_blank\"&gt;Smoke and Pickles&lt;/a&gt; author Edward Lee.&lt;/p&gt; &lt;p&gt;These drumettes are marinated\u00A0for hours in a bourbon glaze, then baked to sticky-yet-crispy perfection.&lt;/p&gt; &lt;p&gt;These wings are hot, sweet, and tangy.&lt;/p&gt; &lt;p&gt;Peanut butter turns into a tahini-esque sauce, letting these wings hit all the perfect sweet, salty, and roasty notes.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/chicken/slideshow/chicken-wings-recipes>