50 Chicken Wing Recipes

Classic Fried Chicken Wings Recipe

Deep-fry 1.4 kg of chicken wings (cut at the joints, remove the tips) in vegetable oil at 190°C (350°F) in batches for about 15 minutes until golden brown. Pat dry with paper towels.

1. Classic Buffaloes. Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter and 1/2 cup Buffalo hot sauce. Serve with celery sticks and blue cheese dressing.

2. Buffalo Supreme. Make classic Buffalo wings (No. 1) by adding 1/2 teaspoon celery salt to the sauce. Toss with 2 tablespoons celery leaves and 1 cup crumbled blue cheese.

3. Spicy Buffalo. Make Classic Buffalo Wings (No. 1) by adding 1 teaspoon cayenne pepper to the butter and substituting 1/2 of the sauce with habanero hot sauce.

4. With cheddar and jalapeno. Make Buffalo Wings (No. 1) by adding 1/2 cup chopped pickled jalapeños and 1 cup shredded cheddar to the sauce mixture.

5. Spicy Moroccan style. Make Buffalo Wings (No. 1), using 1/4 cup hot sauce instead of hot sauce. harissa sauce (chili pepper paste) and apple cider vinegar. Serve with 1 cup Greek yogurt mixed with olive oil and 2 tablespoons of chopped mint.

6. In Vietnamese. Dredge the wings in flour and deep-fry. Puree 1.5 cups cilantro, 1 clove garlic, 2 tablespoons each of fish sauce, lime juice, and sliced ​​jalapeño. Toss the wings with this sauce and 6 tablespoons of melted butter.

7. In beer batter. Mix 1.5 cups each of flour and lager with 1 teaspoon each of salt and smoked paprika. Dredge the wings in the flour and batter. Deep-fry for about 10 minutes until crispy and golden brown.

8. In sour milk batter. Soak the wings in 1.5 cups of sour milk with 1/2 teaspoon of salt for 30 minutes. Mix 1.5 cups of flour, 1 teaspoon of paprika, and 1/2 teaspoon of salt; drain the wings and coat them in the flour mixture. Deep-fry at 180°C for about 10 minutes until dark golden brown.

9. In batter with Cajun spices. Make wings in buttermilk batter (No. 8), adding 1/4 cup hot sauce to the batter and 2 tbsp to the flour. Cajun spices.

10. With ranch dressing. Add 2 tablespoons of flour to the wings and chili powder, mix and deep fry. Serve with ranch dressing.

11. With Old Bay seasoning. Toss wings with juice of 1 lemon and 1 tsp. Old Bay spice mixDredge in 1 cup flour mixed with 2 tablespoons Old Bay seasoning, and deep-fry. Serve with lemon wedges.

12. In Italian breading. Combine 3/4 cup Italian herb breadcrumbs, 3/4 cup grated Parmesan, and 1/4 cup chopped parsley. Dredge the wings in flour, then in 3 beaten eggs, and coat with the breadcrumbs. Deep-fry at 350°F (180°C) for about 12 minutes until crisp and golden brown.

13. With Parmesan. Prepare the wings in Italian breading (No. 12). Coat marinara sauce, grated mozzarella, and Parmesan cheese and broil for 1 minute, until the cheese is melted. Serve with warm marinara sauce.

14. With peach and chili powder. Dredge the wings in flour and deep-fry. Toss with 1/2 cup canned peaches, 1.5 tablespoons each lemon juice and soy sauce, and 1 teaspoon salt. ancho chili powder.

15. With honey and soy sauce. Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter, 1/4 cup honey, and 2 tablespoons soy sauce.

16. With sesame and nuts. In a food processor, finely chop 1/3 cup each sesame seeds and pecans. Mix with 2 tbsp. panko breadcrumbs, 2 tbsp. chopped chives, 1 tsp. salt and pepper to taste. Dredge the wings in flour, then in 3 beaten eggs and coat with breadcrumbs. Deep-fry at 160°C for about 12 minutes until golden brown. Serve with honey mustard sauce.

17. With falafel mix. Dredge the wings in 1 cup of dry falafel mix, then in 3 beaten eggs and top with 1.5 cups of falafel mix and 1/4 cup chopped parsley. Deep-fry at 180°C for about 12 minutes until golden brown.

18. With curry and chutney. Dredge the wings in flour and deep-fry. In a food processor, combine 1/3 cup of each. mango chutney and lime juice with 1 sliced ​​red chili, 6 tablespoons melted butter, and 2 teaspoons curry powder. Toss with the wings and sprinkle with chopped cilantro.

19. With chipotle pepper. Dredge the wings in flour and deep-fry. Puree 3 tablespoons chopped chipotle chiles in adobo sauce, 1/4 cup each apple cider vinegar and honey, 3 tablespoons melted butter, and 1/2 teaspoon ground cumin. Toss with the wings.

20. With kimchi. Dredge the wings in flour and deep-fry. Add 1/2 cup chopped kimchi (Korean fermented vegetables), 1/4 cup kimchi brine, 3 tablespoons each melted butter and chopped green onions and toss to coat.

21. Chicken fillet. Dredge 450 g of chicken fillet or breast in flour, cutting into oblong pieces. Dip in 2 beaten eggs and coat with 2 cups of breadcrumbs. Deep-fry at 185°C for about 5 minutes until golden brown.

22. "Steak House". Toss wings with salt to taste and 2 tablespoons coarsely ground pepper; bake. Toss with 1/3 cup beef sauce.

23. With lemon and rosemary. Toss wings with 1/4 cup lemon-pepper seasoning and 2 teaspoons chopped rosemary; bake.

24. Breaded with horseradish. Toss wings with 1/2 cup Dijon mustard and 1/4 cup horseradish. Combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 teaspoon paprika; add wings and toss. Bake in the oven for about 35 minutes, until browned.

25. With bacon and maple syrup. Season the wings with salt and pepper and fry in the oven. Meanwhile, fry 8 slices of bacon in a skillet until crisp; pat dry and crumble. Mix 1 tablespoon of bacon drippings, 1/4 cup of maple syrup, 2 tablespoons each of apple cider vinegar and bourbon. Toss the wings with this mixture and the bacon.

26. With mango and barbecue sauce. Season the wings with salt and pepper and fry in the oven. Meanwhile, simmer 1 cup of mango nectar with 3 tbsp. barbecue sauce about 20 minutes, until the mixture has reduced to 1/2 cup. Add to the wings and toss.

27. With teriyaki and orange. Fry the wings in the oven. At a low simmer, simmer 3/4 cup of orange juice with 1/4 cup of salt. teriyaki sauce about 15 minutes, until the mixture has reduced by half. Stir in the wings.

28. With honey and mustard. Season the wings with salt and pepper and bake. Combine 1 tablespoon melted butter with 1/3 cup Dijon mustard and 1/4 cup honey; toss with the wings. Sprinkle with paprika.

29. Breaded with honey-mustard sauce. Toss the wings with 1/2 cup honey mustard sauce and 1/2 teaspoon each salt and pepper. In a food processor, puree 4 cups pretzels; transfer to a bowl. Add the wings and toss to coat. Bake until crispy, about 40 minutes. Serve with the sauce.

30. With ginger and green onions. Fry the wings in the oven. Heat 1/2 cup of chopped green onions with butter, grated ginger, soy sauce, and 2 tablespoons each of mirin or sake, adding 3/4 teaspoon each of salt and sesame oil. Stir in the wings.

31. Chinese BBQ wings. Bake the wings. Heat 1/2 cup chopped green onions with 1/3 cup hoisin sauce, adding 2 tablespoons each (30 g) butter, honey, grated ginger, and 3/4 teaspoon sesame oil. Toss with the wings.

32. With Thai sauce. Marinate the wings for 2 hours in 1 cup Thai sweet chili sauce, adding 1 grated carrot, 2 tablespoons each of olive oil, lime juice, grated ginger, and 2 teaspoons of salt. Remove the wings, reserving the marinade. Bake for 15 minutes at 450°F (245°C), then brush with the marinade and bake for another 25 minutes, until the wings are lightly blackened. Serve with lime wedges.

33. With taco seasoning. Toss wings with 3 tbsp. taco spice mixes, bake. Serve with salsa.

34. With bacon and taco spices. Make Taco Seasoned Wings (No. 33) by wrapping each wing in half a strip of bacon before baking.

35. With mole sauce. Season the wings with salt and pepper and bake. Heat 1/3 cup. mole sauce with the juice of 2 oranges, 2 tablespoons of honey and 1/4 cup of water. Stir in the wings.

36. In Jamaican. Toss wings with 3 tbsp. jerk spices and bake. In the microwave, heat up the orange marmalade with water (3 tablespoons each); brush the wings with this mixture and bake for another 5 minutes.

37. With lemon and garlic. Toss the wings with salt and 1.5 teaspoons paprika and bake for 35 minutes. Season with 3 tablespoons lemon juice, 3 tablespoons sliced ​​garlic, and 1 teaspoon lemon zest; bake for another 10 minutes.

38. With aioli sauce. Season the wings with salt and pepper and bake. Mix 1/2 cup mayonnaise, 1 finely grated garlic clove, 1 tablespoon each olive oil and lemon juice; serve with the wings.

39. With pesto sauce. Season the wings with salt and pepper and bake. Toss with 1/2 cup. pesto and 1/4 tbsp. grated parmesan.

40. "Pizza". Toss wings with salt and 2 teaspoons dried oregano; bake 30 minutes. Divide 1/4 cup chopped pepperoni and 1/2 cup chopped onion between 2 baking sheets; bake for an additional 15 minutes. Toss with shredded mozzarella and serve with warm marinara sauce.

41. "Fra Diavolo". Season the wings with salt and pepper and bake. Saute 1 tablespoon red pepper flakes in 2 tablespoons olive oil for 1 minute, then add 2 cups marinara sauce and simmer for 5 minutes. Stir in the wings.

42. With chorizo ​​and garlic. Season the wings with salt and pepper and bake. Saute 1/4 cup chopped dry-cured chorizo ​​in 1 tablespoon olive oil until crisp; add 3 sliced ​​garlic cloves and cook until golden. Stir in the wings.

43. With popcorn. In a food processor, finely chop 8 cups of cheddar popcorn with 2 teaspoons of ancho chili powder. Dredge the wings in flour, then dip in 3 beaten eggs and coat with the popcorn mixture. Bake, turning once, for 45 minutes, until crisp. Serve with ranch dipping sauce.

44. In Hawaiian. Puree 1.5 cups pineapple chunks with 1 tablespoon each of oyster sauce and honey. Toss the wings with salt and 1 tablespoon of vegetable oil; grill, brushing with the sauce during the last 5 minutes of cooking.

45. Carolina State Style. Combine 3 tablespoons each melted butter, yellow mustard, apple cider vinegar, and brown sugar. Toss the wings with salt, pepper, and 1 tablespoon vegetable oil; grill, brushing with the sauce during the last 5 minutes of cooking.

46. ​​In Coca-Cola glaze. Bring 1 can of Coca-Cola to a boil with 1 cup ketchup, 1/2 cup apple cider vinegar, and 2 tablespoons chipotle peppers pureed in adobo sauce; simmer until reduced to 1 cup. Toss wings with vegetable oil and grill, brushing with the Coke sauce during the last 5 minutes of cooking.

47. Grilled with spices. Toss the wings with Cajun seasoning, paprika, cayenne pepper, dried oregano and thyme (1.5 teaspoons each), salt, and pepper. Grill.

48. With lime and tequila. Marinate the wings for 2 hours in 1/4 cup tequila and 1/4 cup lime juice, adding 2 tablespoons each of olive oil and agave syrup, and salt and pepper to taste. Grill.

49. With Thai peanut sauce. Marinate the wings for 1 hour in coconut milk and Thai peanut sauce (1/4 cup each). Grill on a greased grill. Season with salt.

50. Tandoori. Marinate the wings for 30 minutes in tandoori paste and Greek yogurt (1/2 cup each). Grill on a greased grill.



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