WING IT
Amazing, but true:
Baked flappers can
be just as crispy and
delicious as fried ones
(trust us, we tried
both techniques). The
fat renders in the oven,
so the meat becomes
succulent while the skin
turns crackly. Brush
on a glaze of mustard
and marmalade—plus
cayenne, for kick—in the
last 10 minutes of
cooking, just enough to
burnish, not burn.
They’ll fly off the platter.
EMBR ACE
THE BRAISE
Vinegar is powerful,
but it doesn’t have to
overpower. This Filipino-
style adobo includes
a full cup and a half of
the mellower rice-
wine variety. Swirled
in a marinade of soy
sauce, sugar, and gar-
lic, it tenderizes the
chicken, then it cooks
with the meat to build
flavor and create a
glossy sauce to spoon
over rice. Unlike in
most marinated dishes,
nothing gets dis-
carded—no haste,
no waste.
How to Cut Up
a Bird
(and never pay more for
precut parts again)
Why GIY?
Grinding your own chicken
guarantees fresh, coarsely
chopped (never mushy)
meat. Cut 1 pound boneless,
skinless breasts or thighs
(or a combo) into 1-inch
chunks. Arrange in a single
layer on a large plate;
freeze until the edges are
firm, about 15 minutes.
Pulse in a food processor in
two batches 30 to 40 times,
until finely chopped but not
pasty. Store in the refriger-
ator for up to 2 days.
3
4
VINEGAR-AND
GARLIC-BRAISED
CHICKEN
CARAMELIZED
MUSTARD-
MARMALADE
WINGS
SEE HOW IT’S DONE
Simply hover your phone
over this smart code to
watch a step-by-step video
of this technique.
STEP 1
Slice a knife between
the leg and breast,
angling toward the leg so
the breast skin stays in-
tact. Bend back the thigh
and pop the socket, then
cut between the thigh
and back to separate the
whole leg. (To separate
the thigh and drumstick,
lay skin-side down and
cut along the thin line of
fat that marks the bound-
ary between the two.)
Repeat on the other side.
Pull back a wing to pop
the socket, and cut to
separate. Repeat on the
other side.
STEP 2
Stand the chicken
on end, neck-side down.
Using kitchen shears
or a knife, cut between
the backbone and rib
bones on both sides.
(Reserve the backbone
for sto ck.)
STEP 3
With the breasts skin-
side down, use the heel
of the knife to break
the wishbone. Continue
cutting the breastbone
in half using a chopping
motion, then slice
through meat and skin to
separate into two pieces.
You’ll have two breasts,
two thighs, two legs, and
two wings.
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