Chef Joe Sasto puts a Japanese twist on a classic wing flavor by soaking his chicken in a peppery yuzu brine before frying them in an airy tempura-style batter.
Throw the ultimate 4th of July cookout with our speical July/August double issue. We filled it with over 79 new and easy summer recipes, including five delicious takes on grilled chicken. Plus, be sure to enter our "Color This Dish" contest for a chance to win $500.