20 Tasty Chicken Wings You’ll Want To Try

This week’s Recipe Hit List is a tasty mix of chicken wings that I’ve collected–some sweet, some spicy, some fried, some baked–all delish! Do you remember way back when wings were a frugal meat to buy? Now they’re kind of pricey, but oh-so-good. Enjoy!

*Note: Descriptions below are quotes from the sources

nookandpantry.blogspot.com

Salt and Pepper with Chilies, Garlic, and Thai Basil: (as seen in picture) By pan frying the chicken wings, I was able to get a nice crispy skin then I cooked the chilies, garlic slices, and basil leaves briefly in the hot oil and tossed that with the wings. The garlic isn’t as fragrant and crispy as the deep fried stuff but the flavor is still there. In addition to black and white pepper, you add some ground szechuan peppercorns when seasoning the wings or finish the dish with a sprinkling of szechuan peppercorn salt for an interesting kick. From Nook & Pantry.
Spicy Oven Baked: Very easy to throw together, and easy on the shopping list, since once you buy the pantry items, the only fresh things you need are garlic, chicken, coriander, and chicken. Found at KarenHamilton.ca.
Baked with Honey & Lemon: If you don’t want any sauce and get the BBQ effect, use metal baking pan instead of ceramic one. You can add more lemon juice and honey to your preference. From Christine’s Recipes.
Sesame: It’s a super appetizer for any gathering. From Taste Of Home.
With Honey BBQ Sauce: These wings…oh, these chicken wings. This picture does not do them justice, but maybe if I tell you that I really hate chicken wings and I would eat these any day of the week, it just might convince you to try this recipe. From Mom Advice.
Apricot Glazed Sriracha: I’ve switched out the original tabasco sauce for Sriracha, a thai-style hot sauce. These wings always disappear before any other dish. Found at Eat Boutique.
Korean Spicy Deep-Fried: This is a recipe that my mother somehow put together and has worked on during my lifetime – the flavours in the dish have morphed so slowly that I can’t really remember what it tasted like the first time I made it. However, the current method we use is just so popular with friends and family that I’m fairly sure my mother is happy enough to now leave it be! From Kitchen Wench.
Sriracha Buffalo: In Buffalo, New York, where the wings were invented, the traditional preparation is to deep-fry the wings and toss them with a simple mixture of Fred’s Red Hot Sauce and butter. And there’s no better vinegary hot sauce, than the Vietnamese-American garlicky-spicy creation Huy Fong Foods, Inc.’s Sriracha chili hot sauce. From Wandering Chopsticks.
Korean Fried with Ginger Soy Glaze: Some readers suggest adding Korean chile paste to the glaze-great idea! Or, sprinkle pepper flakes for sweet and spicy flavor–we love spicy so we also infused a very small piece of Thai chili in the glaze while reducing. For milder taste, try sprinkling roasted sesame. From Ravenous Couple.
Drunken Tangy with Carrots: This is a dish that is very easy to throw together. The only effort involved is in browning the wings and roughly chopping up the vegetables. Besides carrots, you can put in onions, potatoes, turnips, and other root vegetables, though my preference is to keep it relatively simple so that the chicken is the main player, rather than it being a stew. It can be cooked on the stovetop or in a slow cooker – you can’t really overcook it, since the gelatin in the chicken wings keeps everything moist and succulent. From Just Hungry.
Portuguese Style: They have classic portuguese seasonings and are savoury with just the right amount of heat. I dare you to just eat one. Double dog dare you! You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chilli flakes. From Dragon’s Kitchen.
Grilled Honey, Lemon And Soy: Today’s post is an addictive Grilled Honey, Lemon, and Soy Chicken Wings recipe. I hope most of you will appreciate honey grilled meat. I know some people dislike it; but, I happen to just love it. So, whether you like it or not, I hope you will give this recipe a try when you have the grill fired up next time. Just so yummy, hard to describe with words. From Seasalt With Food.
Baked Lemon Thyme: I marinated some chicken wings for a barbecue last week. Then it started to rain and the plan to eat al fresco go out the window. So I thought I’ll just bake them in the oven and make a little coating with panko (Japanese bread crumbs), lemon and Parmesan. The results was sensational and oh so quick too…From Lekker Lekker Lekkerste.
Sarah’s Sticky Chicken Wings: These wings are based on a recipe that I first manipulated out of a college roommate, who got it from her friend’s mother. I took lecture notes, my roommate gave me the recipe. Now, it’s a very loose set of instructions, since I first got it form a Korean mom, and there’s no such thing as “recipes” for Korean moms. There is always room for customization, which I had to do last night because my guests are on a low-spice diet. I know. Could there be anything worse than a low-spice diet? Found at Slashfood.
Grilled Spicy Thai: Today I used the cilantro roots for this recipe of tender and juicy grill chicken wings. You can serve it with rice or a green salad. From My Kitchen Snippets.
3 ways, and Blue Cheese Dressing: Recipes for Blue Cheese Ranch Dressing or Dip, Sticky Asian Style Wings, Garlic Parmesan Wings, Hot Wings. From Chaos In The Kitchen.
Easy Teriyaki: This recipe is one that my mom made forever. It’s amazingly simple, and you can change it up if you like. A touch of sesame oil would be good, or you can use fresh garlic and ginger instead of powdered. Also, feel free to add some heat to these, if you like. From Elle’s New England Kitchen.
Oven-Fried with Sticky Ginger Garlic Glaze: I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try. But, if garlic and ginger aren’t your thing, at least use the oven method I demo, and glaze them with your favorite wing thing. Enjoy! From Food Wishes.
Honey with Turmeric: I baked my honey chicken wings for 20 minutes in the oven (when they just cooked through) and transfered the wings out of the oven. I then held the honey wing with a tong, and grill them over my gas stove top (set to medium heat). Voila. You’ve got picture perfect grilled honey chicken wings that are juicy and moist. From Rasa Malaysia.

Easy Honey Garlic Version

*First published January 11, 2008 and moved here for better organization

Recipe - Tipnut.com Sauce Ingredients:

1 cup ketchup
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic (crushed)

Directions:

Roast approximately 3 pounds of wings for one hour (open pan). Flip them every 15 minutes. Drain.
Heat sauce ingredients together over low heat. Once the sauce is smooth, pour over pieces. Bake for 1/2 hour–250°F.