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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
Here is a remarkably sophisticated though dead simple take on classic dude food: chicken wings that work just as well in front of a football game on the television as at a Chinese New Year party They are sweet, spicy, sticky, fragrant and full-flavored, and they have a fine, shiny lacquered coat Top with a scallion and cucumber relish spiked with roasted peanuts, sesame oil and hot red peppers
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Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.
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These Korean-style air-fried wings are crispy, sticky, and spicy. Cooked in an air fryer, they are ready in less than 30 minutes for the perfect appetizer or main.
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