Spicy Sriracha Chicken Wings
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.” These wings are perfect for Super Bowl parties because they pair perfectly with crisp, cold beer. Serve them hot out of the fryer to your hungry guests.
Sticky Miso Chicken Wings
Combining miso with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken wings.
Chicken Wings with Blue Cheese Dip
These classic buffalo wings pair perfectly with a creamy homemade blue cheese dip.
Chile-Garlic Chicken Wings
These Asian-inspired chile-garlic chicken wings are a guaranteed crowd pleaser.
Chicken Wings with Angry Sauce
This Korean-inspired recipe is fiery and a little bit sweet. Co-owner Lisa Shin of Wing Wings in San Francisco also uses the versatile sauce as a marinade for pork and as a dip for cucumber spears.
Sriracha Chicken Wings
Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on your comfort level.
Soy Sauce Chicken Wings
Salty and sweet, these chicken wings are the perfect game day snack.
Sesame Chicken Wings
Sesame-flavored sauce is a delicious coating on these Asian-inspired chicken wings.
Baked Buffalo Chicken Wings
Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
Honey Mustard Chicken Wings
Sweet honey and tangy mustard make these classic chicken wings extraordinary.
One-Pot Sticky Chicken Wings
A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken quarters glazed with the classic Chinese master sauce that I can’t eat enough of. 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! —Andrew Zimmern
Jamaican Jerk Hot Wings
Honey-Chile Chicken Wings
Chef Tim Wood 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.
Old Bay Hot Wings
Thai Green Curry Hot Wings
Green Jalapeño Hot Wings
These roasted (rather than deep-fried) 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.
Spicy Apricot Wings
The apricot-based sauce that's brushed on these chicken wings before grilling gives them plenty of flavor; extra sauce is good for dipping.
Maple-Chipotle Hot Wings
Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze
Marcia Kiesel’s friend Heidi Wheeler’s ingenious way of trimming chicken wings to eliminate some of the fat inspired this dish. Since Kiesel added her own touch (chicken livers) to the recipe, she has started calling their collaboration Chicks Only. Kiesel has always adored chicken livers, but brushed with this hot and tangy glaze, even skeptics admit they like them, especially when spread on grilled garlic bread.
Ginger-Honey Hot Wings
Sweet & Sticky Hot Wings
Garlicky Chicken Wings
These sticky, crispy chicken wings have a nice kick, thanks to a simple chile-garlic glaze.
Nick Podesta and Jason Freiman put an Asian spin on chicken wings, the all-American bar snack, by coating them in a sweet-spicy-sticky glaze made with brown sugar, soy and chile sauces, chopped ginger and scallions.
The wonderfully spicy chicken wings that husband-and-wife team Ben Schneider and Sohui Kim serve are made with Sriracha in place of the classic Frank’s Red Hot sauce; the soothing accompaniment is a mix of sour cream spiked with rice vinegar.
Curry Fried Chicken Wings
Panko and cornstarch give these juicy chicken wings an irresistibly crisp coating, while curry powder provides a flavor boost. The brilliant idea to include curry in the marinade came from Bryant Ng’s wife, Kim.
Jalapeño Chicken Wings
Spicy and addicting, these chicken wings have an extra kick, thanks to pickled jalapeños and a heathy dose of hot sauce.
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.
Ike's Vietnamese Fish Sauce Wings
Pok Pok chef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand in Saigon seven years ago. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened.
Pepper and Salt Chicken Wings
Black and white pepper have an intense, delicious heat that, in tandem with coarse salt, makes a crisp, spicy coating for chicken wings.
Almond-Crusted Chicken Wings
Chef Andy Nusser serves these wings, coated with crunchy chopped almonds, with a superfast lemon aioli, a mix of store-bought mayonnaise, grated lemon zest and fresh lemon juice.
Peppery Chicken Wings
Pairing Suggestion: The simple, fruity, tart taste of a chilled white Zinfandel is ideal to counterbalance the hot pepper sauce of the chicken.
Cumin Chicken Wings
The warm flavor of ground cumin make these chicken wings extra delicious.
Curry Chicken Wings
Curry powder and chile-garlic sauce give these chicken wings a bold, spicy flavor.
Maple-Bacon Chicken Wings
Here, classic chicken wings are taken to the next level thanks to a decadent maple-bacon glaze.
Lemon-Mustard Chicken Wings
Fresh lemon juice and mustard add a nice tang to these sticky and delicious chicken wings.
Tomato-Glazed Chicken Wings
These baked Buffalo-style chicken wings are a good deal healthier than the traditional fried kind. If you want spicier wings, add a few drops of hot sauce to the tomato sauce.
Grilled Chicken Wings with 9-Spice Dry Rub
For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub.