Glazed Chicken Wings Recipes

Prepare your favorite snack in a new way.

If you're not a fan of blue cheese dip or Buffalo-flavored appetizers, don't worry! Our chefs have prepared new wing recipes for you. These are the perfect combination of sweet, sticky glaze and incredible flavor—you'll probably forget all your other chicken wing recipes! Choose your favorite from the list below and serve with ranch dressing and dipping sauce.

Prepare the wings

Toss 1.8 kg of chicken wings (cut at the joints, remove the tips) with 1 teaspoon of salt and a couple of pinches of pepper.

In the oven

Divide the wings between two greased rimmed baking sheets and arrange them in a single layer. Bake at 450°F (245°C) for about 45 minutes, until crispy and golden brown.

Deep-fried

In a large, wide saucepan, heat 2 inches of vegetable oil to 375°F (190°C). Toss the wings with 1/4 cup flour. Fry in batches until golden brown, about 15 minutes. Using a slotted spoon, transfer to a wire rack set on a rimmed baking sheet. Place in a preheated oven at 205°F (90°C) to keep the wings warm while you fry the rest.

Choose glaze

Choose one of these flavor combinations and toss the hot wings with the glaze in a large bowl. Then transfer to a plate.

With pineapple, Caribbean style

In a saucepan, bring to a boil 1/2 cup pineapple jam, 1/3 cup distilled white vinegar, 1/4 cup water, 2 tablespoons each barbecue sauce and molasses, 2 teaspoons each jerk seasoning, soy sauce, and grated ginger, and 1 teaspoon Scotch Bonnet chili sauce. Reduce heat and simmer until thickened, about 10 minutes. Stir in the wings.

With sweet Thai chili

In a saucepan over medium-high heat, saute 4 chopped garlic cloves and 1 minced Fresno chili pepper in vegetable oil for 1-2 minutes. Add 1/2 cup each sweet Thai chili sauce and water, 3 tablespoons fish sauce, 1 tablespoon lime juice, and 2 teaspoons chili-garlic sauce. Simmer until thickened, 8-10 minutes. Stir in the wings, adding 1/4 cup each chopped cilantro and peanuts. Serve with lime wedges.

With Creole mustard

In a saucepan over medium heat, melt 6 tablespoons of butter, adding 1 teaspoon each of chopped thyme and Cajun seasoning and 1/4 teaspoon cayenne pepper. Remove from heat and whisk in 1/4 cup Creole mustard, 1 tablespoon each Worcestershire sauce and honey. Toss with the wings.

General Tso's Chicken

Whisk together 1/4 cup rice vinegar and water, 3 tablespoons each soy sauce, granulated sugar, dark brown sugar, and ketchup, and 1/2 teaspoon sesame oil; set aside. In a saucepan over medium-high heat, sauté 10 dried arbol chili peppers, 1 tablespoon each chopped ginger and garlic in vegetable oil for 1 to 2 minutes. Add the vinegar mixture and bring to a boil. Add 2 teaspoons cornstarch mixed with 1 tablespoon water. Simmer until thickened, 20 to 30 seconds. Stir in the wings. Garnish with sliced green onions.