29 Next-Level Chicken Wing Recipes

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."

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.)

Salty and sweet, these chicken wings are the perfect game day snack.

Mustard, honey, Worcestershire sauce, apple cider vinegar, garlic, and butter make up the sauce for these quick and tangy wings.

Chef Tim Wood avoids the deep fryer and opts to broil or grill his chicken wings, which turns them super-crispy. A soy-and-honey glaze makes them sweet, sticky and salty.

A tablespoon of Old Bay seasoning gives these wings an extra kick.

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.

The apricot-based sauce that's brushed on these chicken wings before grilling gives them plenty of flavor; the extra sauce is good for dipping.

These wings get their flavor from plenty of spices and seasonings—think smoked paprika, dried garlic, salt, and dried onion—along with red hot sauce and melted hot pepper jelly.

These sticky, crispy chicken wings have a nice kick, thanks to a simple chile-garlic glaze.

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

Black and white pepper have an intense, delicious heat that, in tandem with coarse salt, makes a crisp, spicy coating for chicken wings.

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

Fresh lemon juice and mustard add a nice tang to these sticky and delicious chicken wings.

These baked Buffalo-style chicken wings can be made spicier by adding a few drops of hot sauce to the tomato sauce. 

For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub.

Here, classic Buffalo wings are amped up with extra garlic and hot sauce.

The fresh and spicy sauce on these wings calls for both jalapeño and habanero peppers, plus a little honey to counter the heat.

Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor.

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.

Using fresh ginger juice mixed with honey to baste wings gives them a delicious flavor. F&W's 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. 

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

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 he makes with gochujang, the Korean red pepper paste.

Marinating chicken wings in a mix of coconut milk, curry paste and lime lends them a 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).

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

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.

This recipe for stuffed and fried chicken wings from F&W Best New Chef Junghyun Park features chicken wings dredged in a crackling fried chicken breading and stuffed with spicy, savory doubanjiang fried rice. (They’re a lot of fun to eat, so when preparing them, take the time to get the hang of carefully removing the bones without piercing the skin.) The final touch is a tongue-tingling spice blend of Szechuan peppercorn, salt, sugar, and powdered vinegar. Make extra of the spice blend—it’s great on everything from popcorn to tater tots.

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.