The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
About David Tanis
Six months out of the year, David Tanis is the head chef at Chez Panisse in Berkeley, CA, where he’s worked since the 1980s to help define the restaurant’s wildly influential style. The other half of the year Tanis lives in Paris, hosting dinner parties in his six-by-ten-foot galley kitchen with its rickety stove, teensy sink, virtually nonexistent counter space, and a mere half dozen well-used pots and pans. Tanis has been featured in the New York Times, Gourmet, and Saveur, among others, and is the author of Heart of the Artichoke, which was nominated for a James Beard Award, and A Platter of Figs, which was chosen as one of the 50 best cookbooks of all time by the UK's Observer.