Fried Chicken Wings
Alex Hitz, author of My Beverly Hills Kitchen, soaks chicken twice in the egg-milk mixture and double-dredges in the highly seasoned flour for a superior crust.
Sweet Orange-Chili Wings
Skip the mess that comes with deep-frying wings in oil with this smart oven-baking trick: Coat your chicken wings in baking powder. Yep, baking powder—this easy hack makes for exceptionally crispy skin. As soon as the wings are golden brown, toss them in this sweet orange chili sauce to get the party started. The dynamic sauce offers a subtle heat from the fresh ginger and chili flakes, balanced by sweet brown sugar and aromatic orange.
Salt-and-Vinegar Boneless "Wings"
The popular potato chip flavor translates fantastically to boneless "wings." OK, admittedly, they're basically chicken fingers, but for game day, we're calling them boneless wings. Be sure to line the baking sheet with parchment paper, as the chicken tends to stick to aluminum foil, even if it's coated with cooking spray.
Crispy Oven-Roasted Buffalo Wings
Skip the deep frying mess and preheat the oven instead. Think you can’t achieve super crispy, crackly skin wings in the oven? Think again. The trick is tossing them with an unexpected ingredient: baking soda. (Prepare to be amazed.) This technique allows you to make large batches of crisp chicken wings at once, which is obviously ideal when you’re hosting a Super Bowl party or other friendly gathering.
Sticky Asian Chicken Wings
Because the wings get a good bit of char, the type of honey you use isn't as important here (it'll lose its subtler nuances).
Boneless Stuffed Buffalo Wings
We don’t use the word “ultimate” lightly when we say, the time has come for the ultimate buffalo chicken experience. Using chicken breasts, we’ve created boneless chicken “wings,” which are stuffed with mozzarella and blue cheese, fried, and tossed in a finger-licking-good buffalo sauce before being served with your choice of ranch or blue cheese dressing. Talk about the perfect party food…
Honey-Sriracha Wings
We found a secret trick to getting extra-crispy wings without frying. No longer will you be subjected to popping oil and a greasy mess just because you want to enjoy a grade-A plate of wings in the comfort of your own home. Instead, toss your wings in a light coating of baking powder (yes, baking powder!) and bake then in the oven. The result will be delightfully crunchy skin that’s perfect for a sweet and spicy sauce to cling to. This honey-Sriracha sauce fully marries the best of sweet and heat, and is well balanced by bright, tart lime juice.
Red Pepper Miso Wings
Skip the cream cheese and pepper jelly appetizer and use the red pepper jelly for something new. These sticky, yet crispy chicken wings take full advantage of the red pepper jelly flavor. The result is a hot, sweet, savory sauce with a vibrant color. Add scallions and fresh basil for an impressive festive-looking dish that is just asking to be taken to a holiday potluck.
Grilled Chicken Wings with Tamarind Chipotle Barbecue Sauce
Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our favorite new barbecue sauce for chicken wings.
Wonder Wings
These wonderful wings are crispy, delectable, and pair perfectly with an assortment of sauces.
Chicken Wings with Blue Cheese Dip
Toss the wings in a spicy mixture of ketchup, hot sauce, mustard and red wine vinegar, then serve with a traditional creamy blue cheese sauce for super-satisfying appetizer.
Honey-Chile Chicken Wings
Tim Wood, the chef at Carmel Valley Ranch in California, avoids the deep fryer and opts to broil or grill his chicken wings, which turns them supercrispy. A soy-and-honey glaze makes them sweet, sticky and salty.
Angela's Spicy Buffalo Wings
Cool down these kicked-up wings with Ranch sauce and celery sticks.
Chinese Chicken Wings
Move over, hot wings. These Asian-inspired chicken wings are packed with flavor...and they're baked. Make extra, because the crowd will love them!
Honey Chicken Wings
This top-rated wing recipe is great for get-to-know-you tailgates where you aren't sure what everyone will like. Use hot salsa for spicy ribs, or mild for a more subtle heat. The honey and ground ginger absorb into the meat, so when these wings are done baking for an hour, they're the perfect food to eat with your fingers.
Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze
Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don't burn.
Chicken Wings with Spicy Chili Sauce
Take advantage of your slow cooker to simmer these sweet and spicy wings. And to keep it easy, just serve them straight out of the slow cooker on game day.
Barbecued Spicy Apricot-Glazed Chicken Wings
Add heat and sweet to these chicken wings by tossing them in a mixture of apricot jam, mustard, and crushed red pepper.
Sweet-and-Spicy Chipotle Chicken Wings
Pile a plate high with skillet-fried wings, then drizzle with a tomato-based sauce flavored with honey, hot sauce, and lime juice. The wings have a nice spicy kick to them, thanks to the hot sauce and ground red pepper, so serve with Ranch or blue cheese dressing, for dipping, and vegetable slices to cool your guests down.
Sticky Chicken
Tasty wings don't have to be all about barbecue sauce and deep-fryers. Try an appetizer with a zesty Asian-Creole blend. The marinade, made with soy sauce, teriyaki sauce, dry mustard and Creole seasoning, is sweetened with a hint of brown sugar. These wings need to marinade for about an hour, so get them going the morning of the game.
Thai Wings And Ribs
Experiment with bold and unique flavors at your next tailgate by serving Thai-flavored wings flavored with peanut butter, cilantro, and a tangy juice medley. Prep the wings the night before so that they can best absorb the flavors of the marinade, then bake for about 30 minutes just before fellow fans arrive.
Korean-Spiced Sticky Wings
Easy to make and oh-so-tasty, Korean-Spiced Sticky Wings will make a splash at your next bash.
Salt and Pepper Chicken Wings
Fried chicken wings aren't particularly Asian; in fact, the technique used here was borrowed from Matt and Ted Lee, the South Carolina-born brothers and cookbook writers. But the lime-chile sauce is a traditional Vietnamese condiment.
Honey-Sesame Chicken Wings
For tailgate connoisseurs, this Asian-inspired favorite is sure to score big. Fire up the grill and let these bite-sized babies cook for about six minutes each. The grill adds smoky flavor to the already tangy marinade, made from ginger, chili paste, honey, and hoisin sauce.
Margarita Chicken Wings
When your game-day tailgate calls for a pitcher of the good stuff, make a wing dish to match. Whisk together tequila, triple sec, lime juice, and salt to make the sauce, then marinate the wings overnight. Bake the wings for about 20 minutes at high heat to get the skin crispy while keeping the meat tender and juicy.
Twice-Fried Chicken Wings
Garnished with sesame seeds and scallions, these look (and taste!) just like your favorite restaurant wings.
Lemon-drop Chicken Wings
If you're pairing food with festive cocktails, the Lemon-drop Chicken Wing is the way to go. Marinate wings for at least two hours in a blend of vodka, lemon juice, sugar, and olive oil, then bake for a little over an hour, or until the meat is pulling away from the bone. They're over-the-top tender and oh-so delicious.
Tamil Chicken Wings
Go international with a wing recipe inspired by the flavors of Sri Lanka. Lemon grass, cilantro, garlic, and tumeric make a bold dry rub that's brightened by the smoke from the grill. Marinating time varies, so this is a great recipe pick for days when your schedule is a little looser. Cook for fifteen minutes and serve.
Pineapple-Soy Chicken Wings
This spin on teriyaki wings is a hit with crowds, making it perfect for any get-together. The best part? The recipe only requires 4 ingredients!
