30 Next-Level Chicken Wing Recipes

[{"selector":"#anim-3814e56e-ff83-4b14-9f1d-09d19d6e595f","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-676f4181-ab71-4284-8564-b881b2d3b6cb","keyframes":{"transform":["translate3d(0px, 242.14845%, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See more

"This dish is fully inspired by my dad," says chef Anna Swann. "His family's chicken adobo is the first Filipino dish he taught me how to make when I first started getting into cooking." Her adobo wings are flavored to the bone thanks to a stint in an umami-rich soy sauce and vinegar marinade.

Tart limoncello flavors and tenderizes these standout wings from Jeffery Russell, former chef at the Louis M. Martini Winery in St. Helena, California. Try the pepperoni sauce on pizzas, sandwiches, or as a dip.

These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."

Sweet honey and tangy mustard make these classic chicken wings extraordinary. This simple recipe is a snap to make and can be ready to wow your tastebuds in only about half an hour.

This Korean-inspired recipe is fiery and a little bit sweet. If you'd like, you can make the sauce one day ahead of time and refrigerate it overnight. (Just make sure to bring it to room temperature before you toss it with the wings.)

These easy wings are seasoned with Old Bay and roasted in the oven until browned and crispy, then tossed in a simple combination of butter, hot sauce, and Worcestershire sauce.

Salty and sweet, these chicken wings are the perfect game day snack. The sauce comes together in just 10 minutes from ingredients you probably already have on hand: butter, fresh garlic, soy sauce, oyster sauce, ketchup, and brown sugar.

Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The ranch dressing goes equally well with these wings as does a nice smoky lager.

This recipe for stuffed and fried chicken wings from 2019 F&W Best New Chef Junghyun Park features wings dredged in a crackling breading and stuffed with spicy, savory doubanjiang fried rice. The final touch is a tongue-tingling spice blend of Szechuan peppercorn, salt, sugar, and powdered vinegar.

Chef Tim Wood avoids the deep fryer and instead opts to broil or grill his chicken wings, which turns them super crispy. A soy and honey glaze makes them sweet, sticky, and salty. If you'd like to pair the wings with wine, choose a supple, blackberry-rich Merlot.

These roasted Buffalo-style chicken wings are smothered in a spicy green jalapeño sauce, which is pureed with pickled jalapeños for an extra hit of puckery flavor, then served with a cool blue cheese dipping sauce. They're especially tasty when paired with a classic German doppelbock.

The apricot-based sauce that's brushed on these chicken wings before grilling provides plenty of zingy flavor, and the extra sauce is good for dipping. A refreshing wheat beer or fruity Pinot Gris would be a superb complement to the wings.

Hot, sweet, crispy, and buttery, these wings are certain to become your next go-to snack recipe. They're tossed with lemon pepper seasoning, cooked until crispy in an air fryer, and coated with a buttery hot honey glaze. A garnish of cilantro adds color and more brightness to the dish.

These wings get their flavor from plenty of spices and seasonings — smoked paprika, dried garlic, salt, and dried onion — along with red hot sauce and melted hot pepper jelly. They're oven-roasted until perfectly browned and crispy.

Chef Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe.

These sticky, crispy chicken wings have a nice kick, thanks to a simple chile-garlic glaze. The glaze includes eight whole garlic cloves to make good on the promise of "garlicky."

National barbecue champion Ray Lampe bumps up the flavors in these sweet and sticky chicken wings by slashing the inside of the joints so the seasonings can penetrate.

Nothing's better with a platter of spicy wings — Buffalo or not — than beer. Reach for a malty, flavorful ale like Old Speckled Hen.

Here, classic chicken wings are taken to the next level thanks to a decadent maple-bacon glaze.

These sticky, delicious wings are fried until golden, then tossed in a tangy sauce made with butter, honey, fresh lemon, and mustard.

Opt for spicier baked Buffalo-style chicken wings by adding a few drops of hot sauce to the tomato sauce, which is made by pureeing roasted tomatoes with olive oil and mild goat cheese.

For extra juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub, which can be made up to one month in advance. Pair these intensely spiced wings with a crisp pale ale.

The fresh and spicy sauce on these wings calls for both jalapeño and habanero peppers, plus a little honey to counter the heat. A variety of fresh herbs and spices rounds it out, including parsley, ginger, thyme, garlic, orange zest, and a touch of nutmeg. Make the sauce up to three hours ahead.

Low and slow grilling keeps these wings juicy and gives the skin time to render and char. Jaew, a sweet and sour chile sauce, delivers a heat-packed punch in this recipe by Kris Yenbamroong, chef-owner of Los Angeles' Night + Market restaurants.

Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. The glaze can be prepared up to three days in advance; be sure to bring it to room temperature and glaze the wings just before serving so the sugars don't burn.

Using fresh ginger juice mixed with honey to baste wings gives them a delicious flavor. Food & Wine Culinary Director at Large Justin Chapple tosses the grilled chicken wings with salted peanuts and fresh cilantro before serving them with lime wedges, which amps up the flavor even further.

For the ultimate game day snack, chef Matt Jennings tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze made with gochujang, the Korean red pepper paste.

Marinating chicken wings in a mix of coconut milk, curry paste, and lime lends them an alluring sweet-spicy flavor.

These classic hot wings couldn't be more simple — they only take two steps to make, and require just five ingredients (three, if you don't count flour or salt). They're best paired with a crisp, malty lager.

At Anan Saigon, in Ho Chi Minh City, Vietnam, chef Peter Cuong Franklin serves next-level chicken wings that are at once sticky-sweet and explosively umami. Baked then stir-fried in a mixture of fish sauce, lime juice, and soy sauce, the wings get finished with crunchy fried garlic and fresh scallions.

These wings have a simple ingredient list — canola oil, salt, pepper, hot sauce, butter, and grated garlic, plus chopped parsley, blue cheese dressing, and lemon wedges for serving.

more

25 Detox Drinks That’ll Make You Feel Better than Ever 32 Easy Finger Food Recipesto Feed a Crowd 32 Delicious Dinner Ideas for Tonight See More See More See More

30 Next-Level Chicken Wing Recipes

"This dish is fully inspired by my dad," says chef Anna Swann. "His family's chicken adobo is the first Filipino dish he taught me how to make when I first started getting into cooking." Her adobo wings are flavored to the bone thanks to a stint in an umami-rich soy sauce and vinegar marinade.

Adobo Chicken Wings

Tart limoncello flavors and tenderizes these standout wings from Jeffery Russell, former chef at the Louis M. Martini Winery in St. Helena, California. Try the pepperoni sauce on pizzas, sandwiches, or as a dip.

Limoncello-Marinated Chicken Wings with Pepperoni Sauce

These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."

Spicy Sriracha Chicken Wings

Sweet honey and tangy mustard make these classic chicken wings extraordinary. This simple recipe is a snap to make and can be ready to wow your tastebuds in only about half an hour.

Honey Mustard Chicken Wings

This Korean-inspired recipe is fiery and a little bit sweet. If you'd like, you can make the sauce one day ahead of time and refrigerate it overnight. (Just make sure to bring it to room temperature before you toss it with the wings.)

Chicken Wings with Angry Sauce

These easy wings are seasoned with Old Bay and roasted in the oven until browned and crispy, then tossed in a simple combination of butter, hot sauce, and Worcestershire sauce.

Old Bay Hot Wings

Salty and sweet, these chicken wings are the perfect game day snack. The sauce comes together in just 10 minutes from ingredients you probably already have on hand: butter, fresh garlic, soy sauce, oyster sauce, ketchup, and brown sugar.

Soy Sauce Chicken Wings

Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The ranch dressing goes equally well with these wings as does a nice smoky lager.

Hill Country Smoked Chicken Wings with Texas Ranch Dressing

This recipe for stuffed and fried chicken wings from 2019 F&W Best New Chef Junghyun Park features wings dredged in a crackling breading and stuffed with spicy, savory doubanjiang fried rice. The final touch is a tongue-tingling spice blend of Szechuan peppercorn, salt, sugar, and powdered vinegar.

Spicy Fried Rice-Stuffed Chicken Wings

Chef Tim Wood avoids the deep fryer and instead opts to broil or grill his chicken wings, which turns them super crispy. A soy and honey glaze makes them sweet, sticky, and salty. If you'd like to pair the wings with wine, choose a supple, blackberry-rich Merlot.

Honey-Chile Chicken Wings

These roasted Buffalo-style chicken wings are smothered in a spicy green jalapeño sauce, which is pureed with pickled jalapeños for an extra hit of puckery flavor, then served with a cool blue cheese dipping sauce. They're especially tasty when paired with a classic German doppelbock.

Green Jalapeño Hot Wings

The apricot-based sauce that's brushed on these chicken wings before grilling provides plenty of zingy flavor, and the extra sauce is good for dipping. A refreshing wheat beer or fruity Pinot Gris would be a superb complement to the wings.

Spicy Apricot Wings

Hot, sweet, crispy, and buttery, these wings are certain to become your next go-to snack recipe. They're tossed with lemon pepper seasoning, cooked until crispy in an air fryer, and coated with a buttery hot honey glaze. A garnish of cilantro adds color and more brightness to the dish.

Air Fryer Lemon Pepper Chicken Wings with Hot Honey Glaze

These wings get their flavor from plenty of spices and seasonings — smoked paprika, dried garlic, salt, and dried onion — along with red hot sauce and melted hot pepper jelly. They're oven-roasted until perfectly browned and crispy.

Sweet and Sticky Hot Wings

Chef Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe.

Huli Huli Chicken Wings

These sticky, crispy chicken wings have a nice kick, thanks to a simple chile-garlic glaze. The glaze includes eight whole garlic cloves to make good on the promise of "garlicky."

Garlicky Chicken Wings

National barbecue champion Ray Lampe bumps up the flavors in these sweet and sticky chicken wings by slashing the inside of the joints so the seasonings can penetrate.

Lampe's Chicken Wings with Sweet and Spicy Pantry Sauce

Nothing's better with a platter of spicy wings — Buffalo or not — than beer. Reach for a malty, flavorful ale like Old Speckled Hen.

Lampe's Chicken Wings with Sweet and Spicy Pantry Sauce

Here, classic chicken wings are taken to the next level thanks to a decadent maple-bacon glaze.

Maple-Bacon Chicken Wings

These sticky, delicious wings are fried until golden, then tossed in a tangy sauce made with butter, honey, fresh lemon, and mustard.

Lemon-Mustard Chicken Wings

Opt for spicier baked Buffalo-style chicken wings by adding a few drops of hot sauce to the tomato sauce, which is made by pureeing roasted tomatoes with olive oil and mild goat cheese.

Tomato-Glazed Chicken Wings

For extra juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub, which can be made up to one month in advance. Pair these intensely spiced wings with a crisp pale ale.

Grilled Chicken Wings with 9-Spice Dry Rub

The fresh and spicy sauce on these wings calls for both jalapeño and habanero peppers, plus a little honey to counter the heat. A variety of fresh herbs and spices rounds it out, including parsley, ginger, thyme, garlic, orange zest, and a touch of nutmeg. Make the sauce up to three hours ahead.

Chicken Wings with Fragrant Herb Sauce

Low and slow grilling keeps these wings juicy and gives the skin time to render and char. Jaew, a sweet and sour chile sauce, delivers a heat-packed punch in this recipe by Kris Yenbamroong, chef-owner of Los Angeles' Night + Market restaurants.

Grilled Chicken Wings with Jaew

Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. The glaze can be prepared up to three days in advance; be sure to bring it to room temperature and glaze the wings just before serving so the sugars don't burn.

Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

Using fresh ginger juice mixed with honey to baste wings gives them a delicious flavor. Food & Wine Culinary Director at Large Justin Chapple tosses the grilled chicken wings with salted peanuts and fresh cilantro before serving them with lime wedges, which amps up the flavor even further.

Ginger and Honey Chicken Wings

For the ultimate game day snack, chef Matt Jennings tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze made with gochujang, the Korean red pepper paste.

Sticky Baked Chicken Wings

Marinating chicken wings in a mix of coconut milk, curry paste, and lime lends them an alluring sweet-spicy flavor.

Coconut-Curry Chicken Wings

These classic hot wings couldn't be more simple — they only take two steps to make, and require just five ingredients (three, if you don't count flour or salt). They're best paired with a crisp, malty lager.

Classic Hot Wings

Crispy Garlic-Glazed Chicken Wings

These wings have a simple ingredient list — canola oil, salt, pepper, hot sauce, butter, and grated garlic, plus chopped parsley, blue cheese dressing, and lemon wedges for serving.

Baked Chicken Wings

more

Read