Whether you’re serving them as appetizers or as a main dish, chicken wings are a sure hit and crowd-pleasing fare. They can be prepared in a variety of ways (deep fried, grilled, oven baked or broiled) and infused with endless lip-smacking flavors.
Here are nearly 50 recipes you can try, some sweet, some spicy, some gooey–all delish! I’ve separated them into two groups for easier browsing: Saucy/Sticky/Glazed and Hot or Spicy. These are mainly cooked in the oven but I have a few grilling and fried recipes included as well as a slow cooker dish.
I made sure to include simple recipes using basic ingredients as well as plenty that are more restaurant-worthy, so there should be something here for everyone. You’ll also find an easy honey garlic recipe at the bottom of the page (using just ketchup, honey, soy sauce and crushed garlic) and directions for making Salt & Pepper crispy wings.
Quick Reminder: Chicken needs to be cooked to 165°F before it’s safe to eat (USDA)…test the temperature with a digital thermometer at the thickest part of the wing (without touching the bone) and check several just to be sure. If you don’t have a thermometer, juices should run clear. If using a deep fryer, avoid overcrowding so they all have a chance to cook evenly.
Lots here to keep you busy, enjoy!
- Tangy Lime with Avocado Dip: Requires marinating overnight but these are pretty fuss-free. Served with a lovely Avocado dip. Paula Deen.
- Vietnamese-Style: Marinade overnight then toss on the gill to cook for close to 30 minutes. Emeril Lagasse at Food Network.
- Vietnamese: These look terrific! Deep fried in a hot pot of oil on the stove. Food & Wine.
- Coca-Cola: (Wok or skillet) You wouldn’t guess just how delicious it is based on the simple ingredients. In this recipe that’s a favorite of home cooks in China, Cola-Cola and soy sauce meld to form a great sweet and savory glaze. You get a great caramelized flavor without the work! Appetite for China.
- Turmeric: Honey, soy sauce, salt, turmeric powder, chili powder and 2″ of peeled ginger. Rasamalaysia.
- Ginger Garlic: Makes 20 servings. The glaze is cooked on the stovetop first then removed from heat. These are coated with a mix of red pepper sauce, vegetable oil, seasonings and flour. Bake them in the oven uncovered and then when they’re done, toss in a large bowl with the glaze. Betty Crocker.
- Sticky: First marinated for about an hour then baked for an hour. Broil for about 10 minutes until browned. My Recipes.
- Honey: You’re sure to get a standing ovation when guests sample this sweet-hot salsa, and ginger marinade. Bake during the first quarter and serve at halftime with blue cheese or Ranch dressing. My Recipes.
- Thai: (both wings & ribs) Made with frozen pineapple-orange-apple juice concentrate (undiluted), creamy peanut butter, minced fresh cilantro, minced fresh ginger, pressed garlic clove and sugar. My Recipes.
- Honey Mustard: Chicken is coated with honey mustard and baked for easy, savory party appetizers. Kraft Foods.
- Dijon: Made with Dijon mustard, mustard powder, finely grated garlic, Kosher salt and freshly ground pepper. Yields 6 – 8 servings. Food Network.
- Sweet & Savory: Pineapple juice, soy sauce, lemon-flavored gelatin and poppy seeds. Rachael Ray.
- Sticky: Serve with steamed jasmine rice and stir fried broccoli. La Petit Brioche.
- One Pot Sticky: (stovetop) Sticky and fatty, the best versions of this dish emulsify the chicken fat into the sauce as it reduces. Think of it as a schmaltz version of beurre monté! Food & Wine.
- Honey Soy: Really, it can’t be easier, and the flavor combination is tried-and-true. Sometimes added cayenne for a zippy kick. Appetite For China.
- Teriyaki: Sesame seeds, grapefruit juice, hoisin, ketchup, rice wine vinegar, light brown sugar, garlic, ginger. Delish.
- Teriyaki: Glazed with equal parts soysauce, and rice vinegar, these sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove. Martha Stewart.
- Sweet & Sour: Serve these as an appetizer; their sweet glaze of honey is counterbalanced by vinegar. Garlic and ginger add a welcome kick, elevating this to game-day territory. Martha Stewart.
- Pineapple & BBQ: Simple dish made with a couple cans of pineapple tidbits (in juice) and bottled barbecue. Kraft Foods.
- Apricot: Test Kitchen Approved. Apricot preserves, cider vinegar, hot pepper sauce, chili powder and minced garlic. Taste of Home.
- Thai Peanut: C’mon get app-y! While you bake these in the oven, stir together the nutty, spicy sauce. Better Homes And Gardens.
- Baked Honey & Lemon: Made with lemon, bay leaves (fresh or dried), honey, salt and pepper. Christine’s Recipes.
- Sesame: From the chef: “Many times I’ve taken this dish to church dinners and I’m always asked for the recipe. It’s a super appetizer for any gathering.” Taste of Home.
- Honey Barbecue: Frozen wings are seasoned with salt & pepper, put under the broiler for 15 minutes (each side) then transferred to a slow cooker where the rest of the ingredients are added. Cook on high for two hours or low for four. Mom Advice.
- Jamaican Jerk: Citrus juice and jerk seasoning make a flavorful marinade for these grilled wings. Serve as an appetizer at your next party. Midwest Living.
- Sweet & Spicy: The key ingredient to this marinade is Worcestershire. The malt vinegar, molasses, anchovies, tamarind extract, and cloves give the marinade a nice zing. Season With Spice.
- Sesame Buffalo: Made with sesame oil, garlic salt, ground red pepper (cayenne), ground ginger, barbecue and sliced green onions. Kraft Foods.
- Barbecue: From the Chef: “My husband always calls this “finger-licking good,” and these BBQ wings really are to die for! The sauce is also great on chicken breasts.” Taste of Home.
- Grilled Thai: Oyster sauce, garlic, chili sauce and cilantro “Thai” up the spicy flavor in these grilled wings. Betty Crocker.
- Lampe’s Sweet & Spicy: Ray Lampe is a national barbecue champion, a teacher and the owner of a roadside barbecue stand in Lakeland, Florida. His first book, Dr. BBQ’s Big-Time Barbecue Cookbook, gives advice on how to bump up the flavors in grilled dishes, as in his sweet and sticky chicken wings (slash the inside of the joints so they cook through and the seasonings penetrate). Food & Wine.
- Hot With Blue Cheese Yogurt Dip: (stovetop/fried) Ingredients include peanut oil (for frying), all-purpose flour, Kosher salt, freshly ground pepper, ancho chili powder, garlic powder, red wine vinegar, pureed chipotle chiles in adobo, New Mexico chili powder, dijon mustard, unsalted butter, chopped fresh cilantro (for garnish). Greek yogurt, crumbled blue cheese, finely grated red onion, finely chopped fresh cilantro, Kosher salt and freshly ground pepper. Bobby Flay at Food Network.
- With Blue Cheese Dressing: This comes from Danny Edwards Famous Kansas City BBQ, formerly Li’l Jake’s Eat It and Beat It. The tiny, no-frills eatery has served weekday lunch crowds in Kansas City for more than two decades. You’ll enjoy sharing the recipe with your weekend tailgating friends. Midwest Living.
- Citrus Caramel: Serves 6. Olive oil, coarse salt, zest of lemon and lime, blood oranges, sugar, freshly squeezed blood orange juice, corn syrup, finely chopped fresh ginger, Sriracha and cayenne. Martha Stewart.
- Smokestack’s Crisp & Charred: (grilled) These crisp-charred wings are bathed in a spiced butter sauce. This first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger’s story Ribs and Ritual. Saveur.
- Hot Ranch: Made with hot pepper sauce, melted butter, cider vinegar, ranch salad dressing mix and paprika. Taste of Home.
- Cajun Fried: (stovetop) “Enthusiasts may slap my hands for this one but these chicken wings are dry. Yep, that’s right no hot sauce leaving your fingers and hands a mess. Call these the clean chicken wings if you like. But despite that fact, these are full of flavor thanks to a sweet n’ spicy marinade made with cajun seasoning and honey.” Life’s Ambrosia.
- Lemon Pepper: “Grilled wings are less greasy, have a nice outdoor-smoky flavor, and are much easier to clean up! However if you don’t have a grill (or the inclination to go outside because of the weather), you can also cook these in the oven on a baking sheet.” She Cooks He Cleans.
- Crispy Lime & Cilantro with Sriracha: (stovetop) Fried in duck fat, ingredients include cilantro leaves, jalapenos (thinly sliced) and marinated in Kosher salt, sugar, smoked paprika, juiced limes, extra virgin olive oil. Sriracha, apple cider vinegar, unsalted butter, lime zest and salt. Michael Symon at The Chew.
- Caribbean: Habanero (seeded and chopped), honey, brown sugar, sugar, fennel seed, cayenne, allspice, dried thyme, ground ginger, chopped garlic cloves, chopped green onions, apple cider vinegar, lime juice, orange juice. Sunny Anderson at Food Network.
- Indian-Style: Marinade ingredients: thick curd, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, chili powder, lemon juice, dried fenugreek leaves, ground black pepper, oil, salt, coriander leaves (for garnish, optional). Sauce: finely chopped onions, tomato, ginger, salt, water and oil. My Kitchen Antics.
- Apricot Glazed Sriracha: “I found this recipe via The Splendid Table recipe box last year and now make them for every cocktail party. I’ve switched out the original tabasco for Sriracha, a thai-style hot sauce. These always disappear before any other dish.” Eat Boutique.
- Oven Fried With Sticky Ginger Glaze: “I don’t use a fryer, but have a great method for frying them in the oven.” Food Wishes.
Easy Honey Garlic Version
*First published January 11, 2008 and moved here for better organization
1 cup ketchup
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic (crushed)
- 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 it’s smooth, pour over pieces. Bake for 1/2 hour–250°F.
Simple Salt & Pepper
Sound too basic to be worth a try? Don’t miss out, these are AMAZING! There’s no hard and fast rules with measurements but here are the basics…
- Spread the wings out evenly on a baking sheet that’s been lined with parchment paper.
- Drizzle olive oil over top & mix them up so all the pieces are well coated.
- Season both sides generously with Kosher salt and freshly ground pepper.
- Get them in a hot oven (425°F) and bake for about 45 minutes until they’re crispy golden. I turn them at around the 15 minute mark
That’s all there is to it, enjoy! Drumsticks also turn out well with this technique.
PS: Do you remember way back in the day when wings were a frugal purchase? Now they’re a bit pricey, but oh-so-good.