Wings: More Than 50 High-Flying Recipes for America's Favorite Snack

Overview

When it comes to hearty, satisfying snacks, one food rules the roost—wings. This full-color cookbook gives you 65 terrific recipes that demonstrate just how deliciously versatile wings can be—from easy choices like Crunchy Lemon-Pepper Wings to incendiary Vindaloo Vipers and exotic Wings Go Coconutty. Watch your parties take off with wings like these!

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Wings: More Than 50 High-Flying Recipes for America's Favorite Snack

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Overview

When it comes to hearty, satisfying snacks, one food rules the roost—wings. This full-color cookbook gives you 65 terrific recipes that demonstrate just how deliciously versatile wings can be—from easy choices like Crunchy Lemon-Pepper Wings to incendiary Vindaloo Vipers and exotic Wings Go Coconutty. Watch your parties take off with wings like these!

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Product Details

  • ISBN-13: 9780470283479
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 12/15/2008
  • Edition number: 1
  • Pages: 128
  • Sales rank: 426,745
  • Product dimensions: 5.30 (w) x 8.70 (h) x 0.70 (d)

Meet the Author

Debbie Moose is a freelance writer, cookbook author, and teacher of writing and cooking classes. Her monthly column “Sunday Dinner” has appeared in the Raleigh News & Observer since 1998. Her work has also appeared in Southern Living, and one of her essays was selected for the inaugural edition of Cornbread Nation 1: The Best of Southern Food Writing, compiled by the Southern Foodways Alliance. She is a former food editor of the Raleigh News & Observer.

Moose grew up in Winston-Salem, North Carolina, with parents who tended such a large vegetable garden that they never had to buy canned vegetables or tomato sauce. There, Moose learned about the wonderful flavor of fresh ingredients. She earned her degree in journalism from The University of North Carolina and began working as a reporter, first for the Salisbury Post and then for the News & Observer. She combined her interests in food and writing as the editor of the News & Observer’s food section for seven years, during which time it was twice named best section in the U.S. for its circulation category by the Association of Food Journalists.

Moose is now a national-award-winning freelance writer. She has also been recognized for her volunteer work at a Raleigh agency that assists victims of domestic violence, where she is a counselor. She has taught several cooking classes and writing workshops, and volunteers with a literacy organization to teach English as a second language. An ardent college basketball fan since childhood, Moose lives with her husband in Raleigh, North Carolina.

Visit Debbie’s blog, Moose Munchies at DebbieMoose.com.

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Table of Contents

Acknowledgments.

1. Takeoff.
The fundamentals of wing preparation, including things you’ll need to know to safely handle and cook the poultry. It’s easy to cut up the wings yourself, and you’ll learn how here.

2. Gliding.
Even a rookie can make great wings with these recipes. Quick and simple rubs and marinades, using few ingredients, get the action moving. Look here for basic grilled, fried and roasted wings to which you can add your own embellishments.

3. Fire It Up.
Got that burning love? Satisfy it by bringing the heat of all kinds, from the hottest habanero to blazing black pepper, from Cajun spice to sizzling Mexican flavors. And, of course, the classic Buffalo Wings that started the madness.

4. Fly High.
Welcome to the big leagues. Wings jet around the world with these flavors. Try wings with a sassy Thai touch or the flavor of Chinese five spice. You’ll find unusual sauces here, too, plus a few surprises.

5. Dressed to Thrill.
Sauces, Dips, Salsas, and a Few Surprises.

Index.

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