A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
This easy-peasy, seemingly fancy-schmancy, late-summer dinner is a cinch to make—and to clean up after. You’re very welcome.
Whatever the occasion, whether game day or late-night craving, these unconventionally spiced wings will handle your hankering.