Have a wing-ding

My third cookbook should be on shelves within the next few days, and I am pretty darn excited. For an old newspaperwoman, the year or more it takes for a book to appear seems like an eternity. The book includes dozens of recipes for that favorite fuel of sports fans, the wing. With the Super Bowl coming up and the college basketball season going full tilt, you need to feed the frenzy.

I know that, for most people, wings mean hot – flaming, nuclear – flavors. I like ’em hot, too, and I included plenty of fiery recipes in the book. But you can have flavor without a lot of heat, and vary the tastes using glazes, sauces, dips or rubs. One of my favorites is a black pepper-based rub with a rum glaze that the wings are tossed in while still warm.

“Wings: 50 High-Flying Recipes for America’s Favorite Snack” is published by John Wiley & Sons. The first signing for the book will be held at Quail Ridge Books at Ridgewood Shopping Center in Raleigh on Jan. 15, 2009 at 7:30 p.m. Of course, there will be samples. Hope y’all will come by.


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