Chef Tom – Wangs!


Super Bowl Sunday. No Buffalo (wings or team – sorry Bill’s fans). I know this is late in the game, so to speak, but if you can pull one or two of these finger-lickin’ recipes together before the kick-off, go for it.

Your fans will rush the field.

Greek Style

Greek Wings with Lemon and Feta

Serves 4



Zest and juice of 1 lemon

6 garlic cloves, crushed

1/2 cup extra-virgin olive oil

1 Tbsp. cracked black pepper

2 tsp. salt

2 tsp. dried oregano

3 lb. party-style chicken wings

1/2 cup extra-virgin olive oil

3 Tbsp. fresh lemon juice

1 small garlic clove, finely grated

1/2 tsp. cayenne pepper

1/2 tsp. cracked black pepper

Kosher salt

1/4 cup chopped parsley

4 oz. feta, crumbled



Whisk lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. Add wings and toss to coat. Cover and chill at least 2 hours and up to 12 hours.

Place racks in upper and lower thirds of oven; preheat to 375°. Line 2 large, rimmed baking sheets with foil; set a wire rack in each one if you have them. Remove wings from marinade; arrange on baking sheets. Bake wings, rotating baking sheets front to back and top to bottom halfway through, until deeply browned and crisp, about 1 hour.

Put It All Together

Whisk oil, lemon juice, garlic, cayenne, and black pepper in a small bowl; season dressing with salt.

To serve, stir parsley into dressing. Arrange wings on a platter, drizzle dressing over, and scatter feta on top.

Spice Shoppe

Spice Shoppe Wings

Serves 4-6


tsp. dried oregano

2 tsp. granulated garlic

2 tsp. smoked paprika

2 tsp. brown sugar

4 tsp. kosher salt, plus more

4 lb. chicken wings

2 Tbsp. olive oil

1 cup mint and/or basil leaves

2 Limes, cut into wedges (for serving)

4 (Persian) cucumbers, cut into wedges (for serving)


Mix oregano, granulated garlic, paprika, sugar,  and 4 tsp. salt in a small bowl. Add wings to a large bowl, toss with olive oil, add spices and toss well to coat. Arrange chicken wings on a foil-lined, pre-oiled rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.

Place racks in center and upper third of oven; preheat to 375°. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30–35 minutes.

Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2–3 minutes, until skin is deeply browned and starting to char at the edges, 5–7 minutes (watch them closely).

Transfer wings to a platter, season with salt. Top with herbs and lime and cucumber wedges.

Crispy Peppercorn

Crispy Peppercorn Wings

Serves 6

Ingredients: 6 SERVINGS

2 tablespoons black peppercorns (I recommend buying a jar of “coarse grind” black pepper)

2 tablespoons kosher salt

1 tablespoon ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons garam masala or Chinese five-spice powder

1/2 teaspoon baking soda

1/2 teaspoon sugar

3 pounds chicken wings, flats and drumettes separated, patted dry with paper towels

2 tablespoons olive oil

2 scallions

1 lime


Place peppercorns in the center of a large, rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear and feel the crunch of peppercorns breaking apart. Transfer to a large bowl. Better yet, buy “coarse grind” black pepper.

Cover sheet you just used with a double layer of foil; set aside.

Add salt, coriander, cumin, garam masala or 5-spice, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.

Add chicken wings and oil and toss with your hands until wings are evenly coated.

Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.

Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings, so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack.

Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.

Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.

Broil until second side looks as crisp and lightly charred as the first, about 3 minutes. Let rest about 5 minutes.

While the wings are resting, thinly slice scallions and cut lime into wedges.

Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.


Your heard one of their most popular tracks last week “In Hell I’ll Be In Good Company.” I like these guys. Here are three more tracks I’m sure you’ll enjoy.

Ladies and Gentlemen,


Broken Cowboy – 1/9/2020 – Paste Studio NYC – New York, NY

Black Lung | OurVinyl Sessions

Diamond Ring [Official Music Video]


Remember these Ruskie Goofballs?

Otava Yo


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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