50 Wing Recipes

Working in batches, deep-fry 3 pounds chicken wings (split at the joints, tips removed) in 375 degrees F vegetable oil until golden, about 15 minutes. Drain on paper towels.

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

2. Buffalo Supreme: Make Classic Buffalo Wings (No. 1), adding 1/2 teaspoon celery salt to the wing sauce mixture. Toss with 2 tablespoons celery leaves and 1 cup crumbled blue cheese.

3. Five-Alarm: Make Classic Buffalo Wings (No. 1), adding 1 teaspoon cayenne with the butter and replacing half of the wing sauce with habanero hot sauce.

4. Jalapeno-Cheddar: Make Classic Buffalo Wings (No. 1), adding 1/2 cup chopped pickled jalapenos and 1 cup grated cheddar to the wing sauce mixture.

5. Spicy Moroccan: Make Classic Buffalo Wings (No. 1), replacing the wing sauce with 1/4 cup each harissa (hot chile paste) and cider vinegar. Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint.

6. Vietnamese: Dredge the wings in flour and deep-fry. Purée 1 1/2 cups cilantro, 1 garlic clove and 2 tablespoons each fish sauce, lime juice and chopped jalapenos. Toss the wings with the cilantro sauce and 6 tablespoons melted butter.

7. Beer-Battered: Whisk 1 1/2 cups each flour and lager beer with 1 teaspoon each kosher salt and smoked paprika. Dredge the wings in flour and dip in the batter. Deep-fry until crisp and golden, about 10 minutes.

8. Buttermilk-Battered: Soak the wings in 1 1/2 cups buttermilk with 1/2 teaspoon kosher salt, 30 minutes. Mix 1 1/2 cups flour, 1 teaspoon paprika and 1/2 teaspoon kosher salt; drain the wings, then dredge in the flour mixture. Deep-fry in 350 degrees F oil until dark golden, about 10 minutes.

9. Cajun Buttermilk: Make Buttermilk-Battered Wings (No. 8), adding 1/4 cup hot sauce to the buttermilk and 2 tablespoons Cajun seasoning to the flour.

10. Chili-Ranch: Toss the wings with 2 tablespoons each flour and chili powder and deep-fry. Serve with ranch dressing.

11. Old Bay: Toss the wings with the juice of 1 lemon and 1 teaspoon Old Bay Seasoning. Dredge in 1 cup flour mixed with 2 tablespoons Old Bay and deep-fry. Serve with lemon wedges.

12. Italian Breaded: Mix 3/4 cup each Italian breadcrumbs and grated Parmesan with 1/4 cup chopped parsley. Dredge the wings in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture. Deep-fry in 350 degrees F oil until crisp and golden, about 12 minutes.

13. Chicken Parmesan: Make Italian Breaded Wings (No. 12). Top with marinara sauce, grated mozzarella and Parmesan and broil until the cheese melts, 1 minute. Serve with warm marinara sauce.

14. Ancho-Peach: Dredge the wings in flour and deep-fry. Toss with 1/2 cup peach preserves, 1 1/2 tablespoons each lemon juice and soy sauce, and 1 teaspoon ancho chile powder.

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

16. Sesame-Pecan: Finely grind 1/3 cup each sesame seeds and pecans in a food processor. Toss with 2 cups panko breadcrumbs, 2 tablespoons chopped chives, 1 teaspoon kosher salt, and pepper to taste. Dredge the wings in flour, dip in 3 beaten eggs and coat in the panko mixture. Deep-fry in 325 degrees F oil until golden, about 12 minutes. Serve with honey mustard.

17. Falafel: Dredge the wings in 1 cup dry falafel mix; dip in 3 beaten eggs and coat in 1 1/2 cups falafel mix tossed with 1/4 cup chopped parsley. Deep-fry in 350 degrees F oil until golden, about 10 minutes.

18. Curry-Chutney: Dredge the wings in flour and deep-fry. Pulse 1/3 cup each mango chutney and lime juice in a food processor with 1 chopped red jalapeno, 6 tablespoons melted butter and 2 teaspoons curry powder. Toss with the wings and sprinkle with chopped cilantro.

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

20. Kimchi: Dredge the wings in flour and deep-fry. Toss with 1/2 cup chopped kimchi (Korean pickled vegetables), 1/4 cup kimchi brine and 3 tablespoons each melted butter and chopped scallions.

21. Basic Boneless: Dredge 1 pound chicken tenders or boneless chicken breast strips in flour, dip in 2 beaten eggs and coat in 2 cups panko breadcrumbs. Deep-fry in 365 degrees F oil until golden, about 5 minutes.

ROASTED WINGS (Nos. 22 to 43)
Spread 3 pounds chicken wings (split at the joints, tips removed) on 2 oiled rimmed baking sheets and roast at 425 degrees F until very crisp, about 45 minutes.

22. Steakhouse: Toss the wings with salt to taste and 2 tablespoons coarsely ground pepper; roast. Toss with 1/3 cup steak sauce.

23. Rosemary-Lemon: Toss the wings with 1/4 cup lemon-pepper seasoning and 2 teaspoons chopped rosemary; roast.

24. Horseradish-Crusted: Toss the wings with 1/2 cup dijon mustard and 1/4 cup horseradish. Mix 1 1/2 cups panko breadcrumbs, 1/2 cup grated Parmesan and 1 teaspoon paprika; add the wings and toss to coat. Roast until browned, about 35 minutes.

25. Maple-Bacon: Season the wings with salt and pepper and roast. Meanwhile, cook 8 slices bacon in a skillet until crisp; drain and crumble. Whisk 1 tablespoon bacon drippings with 1/4 cup maple syrup and 2 tablespoons each cider vinegar and bourbon. Toss the wings with the syrup mixture and bacon.

26. Sweet Mango Barbecue: Season the wings with salt and pepper and roast. Meanwhile, simmer 1 cup mango nectar and 3 tablespoons barbecue sauce until reduced to 1/2 cup, about 20 minutes. Toss with the wings.

27. Teriyaki-Orange: Roast the wings. Meanwhile, simmer 3/4 cup orange juice and 1/4 cup teriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.

28. Honey-Mustard: Season the wings with salt and pepper and roast. Whisk 1 tablespoon melted butter with 1/3 cup Dijon mustard and 1/4 cup honey; toss with the wings. Sprinkle with paprika.

29. Honey Mustard–Pretzel: Toss the wings with 1/2 cup honey mustard and 1/2 teaspoon each kosher salt and pepper. Grind 4 cups pretzels in a food processor; transfer to a bowl. Add the wings and toss to coat. Roast until crisp, about 40 minutes. Serve with honey mustard.

30. Ginger-Scallion: Roast the wings. Heat 1/2 cup minced scallions with 2 tablespoons each butter, grated ginger, soy sauce and mirin (or sake), and 3/4 teaspoon each kosher salt and sesame oil. Toss with the wings.

31. Chinese Barbecue: Roast the wings. Heat 1/2 cup minced scallions, 1/3 cup hoisin sauce, 2 tablespoons each butter, honey and grated ginger, and 3/4 teaspoon sesame oil. Toss with the wings.

32. Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce, 1 shredded carrot, 2 tablespoons each olive oil, lime juice and grated ginger, and 2 teaspoons kosher salt, 2 hours. Drain, reserving the marinade. Roast at 475 degrees F, 15 minutes, then brush with the marinade and roast until slightly charred, 25 more minutes. Serve with lime wedges.

33. Taco-Spiced: Toss the wings with 3 tablespoons taco seasoning and roast. Serve with salsa.

34. Bacon-Taco: Make Taco-Spiced Wings (No. 33), wrapping a half strip of bacon around each wing before roasting.

35. Mole: Season the wings with salt and pepper and roast. Heat 1/3 cup mole sauce, the juice of 2 oranges, 2 tablespoons honey and 1/4 cup water. Toss with the wings.

36. Jamaican: Toss the wings with 3 tablespoons jerk seasoning and roast. Microwave 3 tablespoons each orange marmalade and water; brush on the wings and roast 5 more minutes.

37. Lemon-Garlic: Toss the wings with salt and 1 1/2 teaspoons paprika and roast 35 minutes. Sprinkle with 3 tablespoons each lemon juice and sliced garlic, and 1 teaspoon lemon zest; roast 10 more minutes.

38. Aïoli: Season the wings with salt and pepper and roast. Whisk 1/2 cup mayonnaise, 1 finely grated garlic clove, and 1 tablespoon each olive oil and lemon juice; serve with the wings.

39. Pesto: Season the wings with salt and pepper and roast. Toss with 1/2 cup pesto and 1/4 cup grated Parmesan.

40. Pizza: Toss the wings with salt and 2 teaspoons dried oregano; roast 30 minutes. Divide 1/4 cup sliced pepperoni and 1/2 cup sliced onion between the 2 baking sheets; roast 15 more minutes. Toss with shredded mozzarella and serve with warm marinara sauce.

41. Fra Diavolo: Season the wings with salt and pepper and roast. Cook 1 tablespoon red pepper flakes in 2 tablespoons olive oil, 1 minute, then add 2 cups marinara sauce and simmer 5 minutes. Toss with the wings.

42. Garlic-Chorizo: Season the wings with salt and pepper and roast. Cook 1/4 cup sliced dried chorizo in 1 tablespoon olive oil until crisp; add 3 sliced garlic cloves and cook until golden. Toss with the wings.

43. Popcorn: Finely grind 8 cups white cheddar popcorn and 2 teaspoons chipotle chile powder in a food processor. Dredge the wings in flour, then dip in 3 beaten eggs and coat in the ground popcorn mixture. Roast, turning once, until crisp, 45 minutes. Serve with ranch dip.

GRILLED WINGS (Nos. 44 to 50)
Grill 3 pounds chicken wings (split at the joints, tips removed) over medium heat, turning, until cooked through, 15 to 20 minutes.

44. Hawaiian: Purée 1 1/2 cups pineapple chunks with 1 tablespoon each oyster sauce and honey. Toss the wings with salt and 1 tablespoon vegetable oil and grill, brushing with the sauce in the last 5 minutes.

45. Carolina-Style: Mix 3 tablespoons each melted butter, yellow mustard, cider vinegar and brown sugar. Toss the wings with salt, pepper and 1 tablespoon vegetable oil and grill, brushing with the sauce in the last 5 minutes.

46. Cola-Glazed: Boil 1 can cola, 1 cup ketchup, 1/2 cup cider vinegar and 2 tablespoons puréed chipotles in adobo sauce until reduced to 1 cup. Toss the wings with vegetable oil and grill, brushing with the cola sauce in the last 5 minutes.

47. Blackened: Toss the wings with 1 1/2 teaspoons each Cajun seasoning, paprika, cayenne, dried oregano and thyme, kosher salt and pepper. Grill.

48. Tequila-Lime: Marinate the wings in 1/4 cup each tequila and lime juice, 2 tablespoons each olive oil and agave nectar, and salt and pepper to taste, 2 hours. Grill.

49. Thai Peanut: Marinate the wings in 1/4 cup each coconut milk and Thai peanut sauce, 1 hour. Grill on oiled grates. Season with salt.

50. Tandoori: Marinate the wings in 1/2 cup each tandoori paste and Greek yogurt, 30 minutes. Grill on oiled grates.