The Fourth of July is right around the corner, and few things are more American than an innovative twist on a classic recipe. In today’s recipe, the classic recipe is New York chicken wings and the innovative twist is an Asian-influenced version of the hot and spicy “Buffalo sauce” to go with them. If you prefer wine, the Grove Mill Pinot Gris from Marlborough, New Zealand ($14) works well because the clean refreshment of the wine offsets the heat of the dish. But if you prefer beer, go with a hoppy, citrusy, slightly bitter IPA to balance out the spice of the wings – try the Dogfish Head 60 Minute IPA ($11).
Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.