Acknowledgments 9 1. Takeoff 11 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 15 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 47 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 81 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 117 Sauces, Dips, Salsas, and a Few Surprises. Index 128
Debbie Moose is a writer and editor whose books include Deviled Eggs and Fan Fare . She is a former food editor at the Raleigh News & Observer , where she currently writes two regular columns, "Sunday Dinner" and "The Tasteful Garden." She is a member of the Association of Food Journalists, the Southern Foodways Alliance, the Society of Professional Journalists, and the International Association of Culinary Professionals, and is a five-time winner of the Association of Food Journalists first place award for essays. Her Web site is debbiemoose.com. Jason Wyche is a New York--based food and travel photographer.