Celebrity chef George Duran joined "Good Morning America" to get fans game day ready with a wings recipe inspired by each Super Bowl-bound team's home city.

PHOTO: Chef George Duran serves a plate of two types of chicken wings.
ABC News
Chef George Duran serves a plate of two types of chicken wings.

Cincinnati-Style Chili Wings

"Cincinnati is known for their chili, usually on spaghetti and hot dogs, so I decided to take the flavors of Cincinnati chili and incorporate them in my own wings," Duran said. "Cincinnati chili is always served with grated orange cheddar; in this case we are serving it with melted nacho-style cheddar cheese," he added.


For Brine:

1/2 cup salt

1/2 cup sugar

2 pounds chicken wings

vegetable oil for frying

For chili rub:

3 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

3 teaspoons chili powder

1/2 teaspoon cocoa powder

1 cup all-purpose flour

nacho cheddar cheese for dipping


In a large bowl, dissolve salt and sugar in 2 quarts of cold water. Add wings and brine for about 1-2 hours in the refrigerator.

Heat your oil to 365 F.

In the meantime, make the chili rub by combining all ingredients in a large bowl. Take your wings and dredge it in flour until the flour fully adheres.

Begin frying wings in batches until golden brown and fully cooked. Serve with cheddar cheese sauce.

LA-inspired Korean-Style Chicken Wings

PHOTO: Cincinnati chili-spiced wings and Korean-style wings.
ABC News
Cincinnati chili-spiced wings and Korean-style wings.

"Los Angeles has a heavy Korean population with some of the best Korean food in this country," Duran said. "Korean fried chicken is usually double fried, once at a low temperature to cook fully and the second time at a much higher temp to get a super crispy skin."

He said that he also adds "a little bit of baking soda" to the flour mixture to help the skin expand and brown better.

1 teaspoon onion powder
1 teaspoon garlic powder
1⁄2 teaspoon ginger powder
1 teaspoon Kosher salt
1/2 teaspoon baking soda
1⁄4 teaspoon black pepper
3/4 cup cornstarch
1⁄2 cup all-purpose flour
2 pounds chicken wings
Oil for deep frying
For Sauce
1/4 cup Korean chili paste (Gojuchang)
2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons toasted sesame seeds, more for garnish
1 tablespoon rice vinegar


Whisk first seven ingredients in a large bowl and coat wings until fully coated. Set aside.

Using an oil thermometer, heat frying oil until it reaches 325 F.

In the meantime, in a medium saucepan on medium heat, whisk together all of the ingredients for the sauce and once it simmers for a few minutes, remove from heat and set aside.

If needed again, coat chicken wings again in flour mixture then begin frying wings in batches for about 10-13 minutes or until golden brown, making sure to flip wings halfway through

Set wings aside and bring oil temperature to 400 F. Re-fry wings for about a minute until crispy. Toss with sauce immediately and serve hot with sesame seeds and chopped green onions as garnish.