Chicken wings are a fan favorite during any season. If the weather is nice, whip them up on the grill — chicken wings do especially well on the coals where the skin of the meat is cooked to perfection. Or, if it’s a bit too chilly outside, you can always prepare your poultry indoors. Check out these seven chicken wing recipes that are perfect for any occasion. As long as you’re okay with getting messy, there’s no reason you can’t make your own version of America’s favorite finger food.
1. Herbed Grilled Chicken Wings
Here’s a recipe from Bon Appétit that showcases how you can prepare your chicken wings on the grill. To prepare, preheat your grill and prepare a marinade that will take these wings over the top. Once the chicken has soaked in your marinade for at least an hour, it’ll only take 15 to 20 minutes to cook on the grill.
- 4 garlic cloves, finely chopped
- ¼ cup chopped fresh oregano
- ¼ cup chopped fresh rosemary
- ¼ cup olive oil
- Kosher salt, freshly ground pepper
- 2 pounds chicken wings
Directions: Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes.
2. Maple-Bacon Chicken Wings
For a decadent spin on wings, try this recipe from Food & Wine for maple-bacon chicken wings. With this food formula, you’re frying your wings, and then topping them with a maple-bacon sauce that is made up of ketchup, applesauce, soy sauce, maple syrup, apple cider vinegar, brown sugar, garlic, and bacon. This recipe serves 4, but you might want to keep the good stuff all to yourself.
- 6 slices bacon, cut into ½-inch pieces
- 4 cloves garlic, minced
- ½ cup ketchup
- ½ cup maple syrup
- ¼ cup applesauce
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 pounds chicken wings, split
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup all-purpose flour, for dredging
- Vegetable oil, for frying
Directions: Heat a saucepan over medium heat and cook the bacon until nearly crisp. Add the garlic and cook until the garlic is lightly browned, 1 to 2 minutes. Whisk in the ketchup, maple syrup, applesauce, soy sauce, apple cider vinegar, and brown sugar. Reduce heat to low and simmer the sauce for about 1 to 2 minutes or until thickened. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375 degrees Fahrenheit. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked. Toss chicken wings with maple-bacon sauce and serve warm.
3. Baked Parmesan Garlic Chicken Wings
You can also bake your chicken wings in the oven for a more waistline-friendly meal. Follow this recipe for Parmesan wings from chef Jesse Thomas of PizzAmoré, featured on Steamy Kitchen, and see for yourself that frying your chicken isn’t the only way to make it mouth-watering. If you mix your poultry with Parmesan garlic sauce, you can have an appetizing chicken recipe on your hands, too, and all it takes is a quick bake in the oven for 25 minutes or less.
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon ground cumin
- 1 teaspoon kosher or sea salt
- 2½ pounds chicken wings
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh basil
- 2 garlic cloves, finely minced
- ¼ cup grated Parmesan cheese
- ½ teaspoon seasoning salt
- 1 cup blue cheese dressing
- 1 to 2 teaspoons Dijon mustard
Directions: Preheat oven to 425 degrees Fahrenheit. In a small bowl, combine oregano, rosemary, cumin, and salt. Arrange chicken wings on a baking sheet and season all over with herb mixture. Transfer to oven and bake for 20 to 25 minutes.
Meanwhile, combine oil, basil, garlic, Parmesan, and seasoning salt. In a separate bowl, stir together blue cheese dressing and mustard.
When chicken is cooked, toss with Parmesan-oil mixture immediately. Serve with blue cheese-mustard sauce for dipping.
4. Grilled Chicken Wings with Seasoned Buffalo Sauce
If you’re a fan of buffalo chicken wings, this recipe from Once Upon a Chef is for you. The recipe developer behind this food formula teaches you how to make your buffalo chicken wings on the grill with a prep time of five minutes and a cooking time of 25 minutes. The buffalo sauce is made up of butter, garlic, hot sauce, sugar, garlic powder, and onion powder, and the chicken wings get a healthy seasoning of salt and pepper, too. You can serve your chicken wings with the buffalo sauce on the side, or do the dipping yourself.
- 3 pounds chicken wings
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- Vegetable oil, for grill
- 6 tablespoons unsalted butter
- 1 clove garlic, minced
- ¼ cup plus 2 tablespoons hot sauce
- ¼ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¾ teaspoon sugar
Directions: Preheat grill to medium high. Season wings all over with salt and pepper.
Using a pair of grill tongs, use a lightly oiled wad of paper towels to grease the grill grate. Add wings. Cover and cook, flipping occasionally, until golden and cooked through, about 20 minutes. Keep an eye out for flare-ups or wings that are cooking to fast.
Meanwhile, combine butter and garlic in a micrwave-safe bowl and microwave until butter is melted. Add hot sauce, onion powder, salt, chili powder, and sugar. Stir to combine and set aside until ready to use. When wings are done, toss with sauce and serve. If desired, serve sauce on the side instead of coating wings.
5. Coca-Cola Chicken Wings
Have you ever tried Coca-Cola Chicken Wings? If not, you’re missing out. From this recipe highlighted on Tablespoon, you’ll find that Coca Cola adds a kick to a spicy sweet sauce that covers the chicken, and surprisingly enough, the carbonated drink pairs perfectly with hot sauce and ketchup. This fun spin on traditional fried chicken is a tasty treat that will make your party guests swoon. Grab your frying oil and get going.
- 2 pounds chicken wings, cut into flats and drummettes, wing tips discarded
- 3 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon ground pepper
- 1 tablespoon paprika
- 1 (12-ounce) bottle cola
- ½ cup ketchup
- ¼ cup hot sauce, franks
- 2 tablespoons Worcestershire
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 quart peanut or canola oil, for frying
Directions: Add cola, ketchup, hot sauce, Worcestershire, garlic powder, and pepper to a medium saucepan. Bring to a boil, reduce to a simmer, and let simmer until thickened, about 30 to 40 minutes, stirring occasionally. Set aside.
Whisk flour, 1 tablespoon salt, 1 tablespoon pepper, and paprika to a large bowl. In a deepy heavy pot, heat oil to 350 degrees Fahrenheit. Add wings to flour and toss to coat. Working in batches, fry wings until they are golden brown and cooked through, about 10 to 12 minutes. Remove wings and trainsfer to a baking sheet lined with paper towels to drain briefly. Repeat with remaining wings. Toss with sauce and serve.
6. Skinny BBQ Baked Chicken Wings
Here’s a lighter option from Gimme Some Oven. Yes, you can have your wings and eat healthfully, too, and this recipe proves it. Ali from Gimme Some Oven shows you to do it. When you follow her food formula, you’ll first make your hot sauce, then you’ll coat your chicken and bake for 25 to 30 minutes. After that, all you have to do is brush on your remaining sauce and you’re ready to serve. Bon Appetit!
- 18 chicken wings, skin removed
- 2 cups BBQ sauce
- 1 (15-ounce) can tomato sauce
- ½ cup apple cider vinegar
- ⅓ cup honey or agave nectar
- ¼ cup tomato paste
- ¼ cup molasses
- 3 tablespoons Worcestershire
- 2 teaspoons liquid smoke
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon freshly-ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon salt
Directions: Whisk all sauce together in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium low and simmer for 20 minutes, or until sauce has thickened. Set aside.
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper, then place a wire rack on top. Grease rack with nonstick cooking spray. In a large mixing bowl, combine chicken wings with half of sauce. Toss to coat, then arrange wings in a single layer on prepared rack. Bake for 25 to 30 minutes, or until the chicken is fully cooked. Remove from oven, then brush with remainder of sauce. Serve at once.
7. Honey Sesame Grilled Chicken Wings
Asian flavors are coming into play for our last recipe from Sunset. Ginger, garlic, chili paste, honey, and soy sauce are the ingredients that make up the sauce that plays a star role in these wings, and the finger food also gets a nice crunch from the addition of toasted sesame seeds and green onions. Bring these wings to a party and you’ll quickly become the most popular guest. While these wings might be messy, it’s safe to say they are finger-licking good.
- ½ cup soy sauce
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon Asian chili paste
- 2 pounds chicken wings, tips removed, cut apart at joint
- ½ cup honey
- 1½ teaspoons hoisin sauce
- 2 tablespoons toasted sesame seeds
- 1 green onion, trimmed and chopped
Directions: In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.
Set up a gas or charcoal grill for medium heat. Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they’re done.
Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.