Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.
I'm the luckiest girl in the world because when we roast a chicken, my husband lets me eat both wings. With the ideal ratio of skin to meat, wings are flavorful, forgiving, and always ready to take on big flavors. And who can forget those bonus bits of crunchy cartilage?