Chicken wings are an insanely delicious snack, and the classic Buffalo-style wing recipe has basically been etched in stone by this point: deep-fry the wings until they’re golden brown, then toss them in a mixture of hot sauce and butter. Here are five crazy things that restaurants and food trucks are doing to their wings.
This Columbia, South Carolina, truck specializes in stuffed chicken wings, created using a top-secret method. Varieties include jambalaya, nacho, and even a Thai selection stuffed with sausage, cabbage, carrots, rice noodles, and ginger. The truck is such a success that there’s a Kickstarter to help the owners open a restaurant.
This hopping restaurant from a former chef at Chicago’s acclaimed Ruxbin is kicking wings out of the park with its Asian night market-inspired menu. Their “Everything Wings” are double-fried beauties, glazed with soy and dried chiles before being tossed with sesame and poppy seeds and fried shallots. It hits notes that those who like everything bagels will be familiar with, while kicking it up several notches of deliciousness.
Calypso Wings, Atlanta, Ga.
A Pa’Zing might sound like Pizza Hut’s newest limited-time-offering, but we doubt the chain would ever venture into this territory. Atlanta restaurant Calypso Wings rolled these out last summer, and they instantly won the internet: their wings are breaded and fried, then topped with marinara sauce, melted mozzarella, pepperoni, and sliced cherry tomatoes. Why didn’t we think of this before?
A Vietnamese cook prepared these wings for Emeril Lagasse in 2000, and he enjoyed them so much that he added them to the menu at his restaurant NOLA and hasn’t taken them off since (they’re on there as “Miss Hay’s Stuffed Chicken Wings.”) First, they’re stuffed with ground pork, chopped shrimp, cilantro, celery, mushrooms, onions, and fish sauce. Then they’re baked, fried in peanut oil, and served with homemade hoisin sauce and jalapeños.
Pok Pok, Brooklyn, N.Y. and Portland, Ore.
Ike’s Vietnamese Fish Sauce Wings are so good that Pok Pok chef/owner Andy Ricker opened a (now closed) restaurant in New York that served only them. Today they’re available at the Pok Pok locations in Brooklyn and Portland as well as Ricker’s Brooklyn bar Whiskey Soda Lounge, and are one of the most popular items on the menu. These wings, inspired by ones eaten at a roadside shack in Vietnam, started it all, and helped raise Ricker and his restaurant to national prominence. To make them, Ricker marinates wings in a fish sauce-garlic mixture, twice-fries them, then tops them with more garlic and fish sauce. They hit all the right sweet, spicy, salty, and tangy notes, and before you know it you’ll have ordered a second round.
Chargrilled Chicken Wings Recipe
I am not trying to brag or anything, but my family thinks I make some of the most amazing food. To be fair to myself, I think my food is good, but I don&rsquot think it&rsquos great. I&rsquom hard on myself, this I know, but my family treats my dishes like it belongs on a 5-star restaurant somewhere. I am content with a local &ldquomom and pop&rdquo joint. Whenever we have a family gathering, you wouldn&rsquot believe the requests I get.
&ldquoNicole, can you make your Fruit Pizza.&rdquo
I mean it never ends! Here is the thing, I have a blog! Meaning, the recipes are available to everyone! They can make these dishes themselves! I guess I shouldn&rsquot complain. It is kind of nice being associated with being the one in the family who can cook. I guess there are worse things. I think the reason my family depends on me to bring something delicious to our family functions is because I am the only one with the energy to put into making delicious dishes. My mom has completely given up on food. I mean, she has lost all energy and love that is required to put into a decent dish my aunt live in Georgia and&hellipthat&rsquos it. Those are the last of the Mohicans who can cook in my family. I guess it is time for the upcoming generation to take our rightful place in our &ldquofamily-dom&rdquo and create new memories and traditions for our children to share and experience with one another. I guess my place is with food.
Let me tell you something about these Chargrilled Chicken Wings, they are really nothing that significant aside from the amount of seasoning I use. When I cook any kind of white meat, I season the hell out of my food. Not salt them to death, season. There is a difference. With well-seasoned chicken and perfect grilling time, I guess it is kind of hard to not love these Chargrilled Chicken Wings. Here is the key, you have to make sure you watch your flame on the grill It won&rsquot take that long for your wings to cook. Maybe, 10 minutes, depending on your flame. Have the ranch dressing sitting aside because everyone is going to be ready to dip these babies.
These Chargrilled Chicken Wings have amazing seasoning and flavor, they are easy enough for the novice griller, and the flavor that comes off that grill does nothing but enhance the flavors that are already there. You can make these Chargrilled Chicken Wings as spicy or use a much or fewer seasonings as you want. This is my take on good flavor for when chicken hits the grill and ultimately the dinner table. I hope this gets you started with a season of grilling flavor!
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2. Stuffed Mini Peppers
How about some stuffed peppers? These bad boys are hot and cheesy and go really well with chicken wings.
Since wings are most likely fried, you may want to pair it with something less greasy. So instead of the traditional jalapeno poppers, why not bake some stuffed peppers instead?
Also, don&rsquot worry about it being too hot. Cooked peppers aren&rsquot as spicy as they are raw, so they&rsquore edible. Plus, when you stuff them with cheese and bacon, the amazing flavors balance out the spiciness of the pepper.
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.
Buffalo Supreme Wings Recipe
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.
Beer Battered Wings Recipe
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.
Chicken Parmesan Wings Recipe
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.
Curry-Chutney Wings Recipe
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.
Honey Mustard Wings Recipe
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.
Chinese Barbecue Wings Recipe
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.
Suggestions for Wingers Wings and Sauce
- To make the wings even more spicy and crispy, try combining some corn starch and buffalo sauce along with the flour mixture. Our dear readers tell us that will give the skin an extra crispy kick!
- Add a little ranch dressing to the amazing sauce to make Wingers Creamy Amazing Sauce. It’s the perfect salad dressing, french fry sauce, veggie dip, you name it!
- If you’ve ever dined at Wingers you know about their bottomless popcorn. Try dipping popcorn in the creamy amazing sauce. You’re welcome.
- Add Freakin’ Amazing sauce to burgers, grilled chicken, kabobs, pork, or even baked potatoes. You cannot go wrong with this stuff!
- We’ve tried many kinds of hot sauce over the years, and Franks Hot Sauce is by far superior. You can find it at your regular grocery store. Trust me, it’s worth it to find that particular brand. Nothing else tastes quite like it!
Crispy Wings In The Oven Recipe
- Author: Steve Gordon
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Varies
- Category: Appetizers
- Method: Bake
- Cuisine: American, Southern
Easy to make chicken wings that turn out nice and crispy in the oven. No fryer needed. The baking powder provides the magic to make them crispy. Who knew?
3 – 4 pounds of Chicken Wings
1 cup All-Purpose Flour
1 heaping Tablespoon of Baking Powder
Lawrys Seasoning Salt to taste, optional
Prepare the chicken wings and pat them dry with paper towels.
Line a baking sheet with aluminum foil.
Place a wire rack in the baking pan.
Spray racks with cooking spray to prevent sticking.
Place the flour in a large mixing bowl.
Add the baking powder. Stir well to combine.
Place the wing pieces in the flour mixture. Toss well to fully coat.
Place wing pieces on the wire racks, leaving space between each piece.
Let wings rest on wire rack for 20 minutes while the oven warms up.
Pre-heat the oven to 400F degrees.
Place pan of wings in oven. Bake 45-60 minutes, or until brown.
Remove from oven when done.
If desired, flip the wings and return to oven to brown the bottom sides.
Toss wings in hot sauce if desired.
Keywords: crispy, chicken wings, oven baked, buffalo hot wings, barbecue wings
Your Comments: Have you tried our Crispy Chicken Wings in the Oven Recipe?
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How to Deep Fry Chicken Wings
What could better with football than a bucket of deep-fried chicken wings? If you enjoy crispy, fried chicken wings at bars and restaurants, it’s time you learn how to make some at home. It’s actually fairly easy, especially if you own a deep fryer. If you don’t have one of those, don’t fret. You can use your stovetop to make fried chicken wings that are just as delicious. Just follow the steps below to learn how to deep fry chicken wings with or without a deep fryer.
How to Deep Fry Chicken Wings with a Deep Fryer
1.Gather the ingredients
You’ll need chicken wings, oil, and your sauce of choice.
2. Prep the raw chicken wings
If the chicken is frozen, thaw it by running the wrapped / packaged meat under warm water. To save water, you can fill up a bowl and leave the chicken submerged in the water to thaw for about twenty minutes. Once thawed, remove the packaging and any leftover ice that may be clinging to the chicken. Pat the chicken dry.
3. Prep your deep fryer
It’s now time to set up your deep fryer and propane. Make sure to follow any directions that came with the fryer, and proceed with caution. Add oil to your deep fryer and begin heating the oil. Allow it to continue heating until it is 350 to 375 degrees. You should try to maintain this temperature range as you fry the wings.
4. Add the wings to the deep fryer
Fry for about eight minutes. Then remove the wings, pat them dry with paper towels, and lay them on the serving dish.
5. Add sauce and enjoy!
Some of the best sauces to add to deep-fried chicken wings are barbecue, red hot sauce, sriracha, jerk, orange-glazed, chipotle, and pineapple teriyaki. For the sriracha sauce, you can blend the sriracha with butter, cilantro, and lime for a delicious twist. To make jerk chicken wings, you should rub the fried chicken with garlic, thyme, and onion, and then add a buttery jerk paste. Just be careful–they will be spicy!
Fried chicken wings also go well with Asian-inspired sauces such as curry, soy glaze, and Thai. To make a curry sauce, just buy green curry paste and toss it into the fried wings. For soy glaze, just add soy sauce, brown sugar, a bit of water, rice vinegar, white wine vinegar, and ground ginger into a pan. Stir and bring to a boil, then cook in medium to low heat for about 30 minutes. Once the sauce is ready, toss it in with the fried chicken wings.
How to Deep Fry Chicken Wings on the Stove
You’ll need chicken wings, oil, and sauce (same as above). Peanut, soybean, and sunflower oils tend to work well for this purpose. You’ll also need a deep pot and probe thermometer (make sure the thermometer can measure at least up to 500 degrees Fahrenheit).
- Add the oil to the deep pot until it is half full, making sure to leave at least four inches between the oil and the top to avoid any spillage. You should also be able to submerge the chicken in the oil completely.
- Preheat the oil to 375 degrees. Use the thermometer to test the temperature.
- Thaw the chicken wings by taking the steps noted in Section 1. Make sure the wings are at room temperature when you start frying them. It’s important to pat dry them before frying. Otherwise, the water / moisture can do crazy things when it comes into contact with the hot oil (e.g., splattering). And of course, take proper precautions in dealing with the hot oil, such as staying a safe distance, using long tongs, and possibly using a frying basket. Have some baking soda, a fire extinguisher, and a damp towel nearby in case you need to put out any flames (do NOT use sugar, flour, or water to try to put out the fire!).
- Fry the wings in the deep pot. You will have an easier time frying and evenly cooking if you’re using smaller wings.
- Once fried, blot out the excess oil with paper towels before serving. This will take away some of the fat and make the chicken wings less messy to eat. Just be careful not to remove all the oil, or you will lose much of the flavor.
- Add your favorite sauce. Enjoy!
Alisha is a freelance writer and mom of 8 children. She owns a child safety education company, Kids Home Safe, is a contributing writer for Power Automedia, has had a regular column on Women’s Voices Digital Magazine. She has written for numerous sites across the web since she began writing, nearly 18 years ago. When she isn't writing she's spending time with her children at the pool swimming or watching their favorite show, Shark Tank.
While a chocolate cherry sauce might be pretty bad for chicken wings, there is something about a caramel sauce that seems to work a little bit better. Maybe it's the fact that the sticky, sweetness of the caramel would play really well with the crispiness of a perfectly fried chicken wing. The only reason these are lower on the list is the lack of a more complex flavor profile. Caramel may be great for adding to other flavors in order to up the sweet factor, but on its own, It's maybe just a little too flat.
- 4 pounds chicken wings, cut in half at joint (wing tips removed)
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 tablespoon ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons coarse salt
- 2 teaspoons dried thyme
- 1/2 teaspoon cayenne pepper
- 1/4 cup (1/2 stick) unsalted butter, melted
- Blue cheese or ranch dressing, or barbecue sauce, for dipping
Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Serve with desired dipping sauce.