I love chicken wings, says Ross Clarke, the global director of food and beverage at TOCA Social. I like this recipe in particular because you get loads of great crispy bits plus the pickle juice to cut through it all.
The chilli pepper adds an extra level of flavour too. These wings taste good all the time but are particularly delicious when accompanying a drink; pour a banging sour cocktail and tuck in.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
-
The holidays need an array of dishes. These 7 recipes to the delicious rescue.The Week Recommends New Year's Eve, post-gathering brunch and a healthy vegetable contrast are all present.
-
One great cookbook: 'The Zuni Café Cookbook' by Judy RodgersThe Week Recommends A tome that teaches you to both recreate recipes and think like a cook
-
Stay sharp with the country's best knife shopsThe Week Recommends A dull knife is a kitchen's worst nightmare
-
5 online spice shops that will breathe life into your cooking and bakingThe Week Recommends Accessing fresh spices does not have to be a grind
-
Gary Townsend's slow braised Moroccan spiced lamb shoulderRecipe This melt-in-the-mouth lamb is bursting with vibrant flavours
-
One great cookbook: 'Every Grain of Rice' by Fuchsia DunlopThe Week Recommends The alchemy of Chinese home cooking made accessible
-
8 new cookbooks for a delicious fallThe Week Recommends With a big ole emphasis on baking. Because it is the season.
-
Martin Blake's cod with mussel and chorizo brothRecipe Succulent cod is paired with a rich, briny broth in this sumptuous bowlful
