Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company

Wings
3 pounds chicken wings (12 to 14 whole wings)
1 teaspoon Madras or spicy curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
2 tablespoons soy sauce
2 tablespoons canola oil
2 to 3 jalapeños, cored, seeded, and very finely chopped, plus more for garnish
2 cloves garlic, very finely chopped
Coarse salt and freshly ground black pepper

Dipping Sauce
1/2 cup plain low-fat or whole-milk Greek-style yogurt
3 tablespoons peach preserves
1/4 teaspoon hot sauce, or to taste
Coarse salt and freshly ground black pepper

Cilantro sprigs, for garnish

Instructions
To prepare the chicken wings, cut off the wing tips (reserve to make stock), and halve the wings at the joint. In a large bowl, combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, jalapeños, garlic, salt, and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight.

Meanwhile, to make the sauce, combine the yogurt, preserves, and hot sauce. Season with salt and pepper. Cover and refrigerate until serving. Remove the marinated wings from the refrigerator and let come to room temperature. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil. (I don’t like to use a nonstick baking liner on the baking sheet in this instance because the curry can stain the silicone.) Transfer the wings without crowding to the prepared baking sheet.

Bake until the wings are deep brown and the juices run clear, turning once, 15 to 20 minutes per side. (If you like charred bits, after the 40 minutes, turn the oven on to broil for about 5 more minutes.) Taste the yogurt dipping sauce and adjust for seasoning with salt and pepper. Garnish with cilantro and serve the hot wings with the dipping sauce on the side.

Brilliant Technique: Chicken “Lollipops”
I first learned this watching Jacques Pépin on television. It’s impossible to watch him without learning something. This converts regular old chicken wings to Brilliant hors d’oeuvres.

To prepare the “lollipops,” cut off the wing tips (reserve to make stock), and halve the wings at the joint. (This will leave you with the drumette and flat.) Using a paring knife, cut the tendons at the narrower end of each drumette joint. Hold that end with a kitchen towel and scrape down the meat as far as possible toward the thicker end to make a plump lollipop shape. Then, take each flat and cut through the cartilage at one end of each piece, separating the bones. Scrape the meat down the larger bone to make a lollipop shape; remove and discard the smaller bone. Proceed with the Basic recipe to marinate as instructed.