Party Dishes: Chicken Wings

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

The wonderfully spicy chicken wings 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.

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."

Chef Andy Ricker's fish sauce wings were inspired by a trip to Southeast Asia where first tried the Vietnamese wings at a roadside stand in Saigon.

Nothing's better with a platter of spicy wings—Buffalo or not—than beer, especially a malty, flavorful ale.

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.

Orange juice and zest, soy sauce, and plenty of garlic coat these sticky wings with fabulous flavor.

Chef Andy Nusser serves these wings, coated with crunchy chopped almonds, with a super fast lemon aioli made from a mix of store-bought mayonnaise, grated lemon zest and fresh lemon juice.

These super spicy, Jamaican jerk-inspired wings are full of flavor.