This recipe also works great for chicken (as long as you’re cooking your chicken low and slow. We use a 1:1 ratio of Sugar to Everything Else. What do I mean by that? Making a homemade dry rub is as ...

To make about four servings, you’ll need: Season the chicken liberally with salt on both sides. Set aside at room temperature ...

Fried wings are delicious, but they aren't as healthy as oven-baked wings. Skip the mess and prep the crispiest wings for the ...

For the best gumbo, the ingredients are crucial, but so is your cooking method. Grilling the proteins ahead of time provides ...

Chef Akshay Bhardwaj, who leads the kitchen at Junoon, one of New York City's best-known Indian restaurants, shared his steps ...

Drain the chicken and pat dry, discarding the brine. Put all the ingredients for the jerk rub into a blender or a pestle and mortar, add about 3 tablespoons water and blitz or pound until smooth.

Whether you prefer boneless or bone-in, sauce or dry rub, Pueblo's chicken wing spots are bringing their best flavor profiles to the table.