Thai Grilled Chicken Wings

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.