Chicken Wing Recipes

Game day isn’t complete without chicken wings, so it’s hard to believe that this popular bar snack has only been around since 1964. The dish was created by the Bellissimo family at their establishment in Buffalo, New York, supposedly as a way to use up an accidental shipment of wings. In the years since this happy accident, chicken wings have found their way onto menus in every state of the Union. They’ve evolved from the classic hot sauce-and-butter recipe to delicious mashups of many cuisines—everything from Jamaican jerk chicken wings to spicy Asian-inspired Sriracha wings. F&W’s guide to chicken wings includes everything you’ll need for game day and beyond: recipes for the best classic wings (“Slightly crispy, a bit saucy and very spicy,” according to F&W’s Grace Parisi), globally inspired wings, and appetizer menus that answer the age-old question: What do I serve when the chicken wings run out?

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Auntie Georgia’s Dakgangjeong (Korean Fried Chicken with Soy Sauce)

A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these fried wings the perfect level of spice, sweetness, and salt. Potato starch creates a shatteringly crisp exterior on the wings and stays crunchy for hours—even after they have cooled.

Limoncello-Marinated Chicken Wings with Pepperoni Sauce

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

Huli Huli Chicken Wings

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. The marinade helps the wings get smoky-sweet on the grill and retain a delicious juicy bite. Huli huli means “turn turn”—huli huli chicken is local specialty on Oahu, where vendors thread chickens on a special rotating grill and broil it over charcoal. When grilling at home, be sure to turn the chicken wings often so they crisp evenly. The slices of fresh, glazed pineapple get smoky on the grill and play off the juicy, caramelized chicken.

Crispy Garlic-Glazed Chicken Wings

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.

Baked Chicken Wings

These supereasy baked chicken wings use just a few ingredients and four simple steps. Learn how to make them at Food & Wine. Slideshow: More Chicken Wing Recipes 

Coconut-Curry Chicken Wings

Marinating chicken wings in a mix of coconut milk, curry paste and lime lends them an alluring sweet-spicy flavor. Slideshow: More Chicken Wing Recipes 

More Chicken Wings

Sticky Baked Chicken Wings

Rating: Unrated
Chef Matt Jennings of Townsman in Boston means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. Slideshow: More Chicken Wings Recipes 

10 Awesome Grilled Chicken Wings for a Fourth of July Party

Cookouts and barbecues are synonymous with grilling—but that doesn’t mean you have to leave chicken wings off the menu. While you’ll often find them baked or fried, wings can also be made on the grill, which lends them a delicious smoky flavor. Try coconut curry sauce for a sweet and spicy kick, or tandoori-style, which pairs perfectly with a creamy yogurt sauce. We know what we’ll be making on the Fourth of July—read on for more recipe recommendations.

3 Ways to Make Hot Wings Healthier

Between the deep-frying, the buttery sauce and the blue cheese on the side, classic buffalo wings are a healthy-eating disaster. Here are three ways to make them healthy and delicious.