12 Easy Chicken Wing Recipes

When your taste buds are yearning for something special, chicken wings can transform any gathering into a feast. You'll find these 12 recipes offer the perfect balance of simplicity and flavor, from the fiery kick of Classic Buffalo to the sweet-meets-savory appeal of Honey Garlic. Each recipe requires just 30 minutes of prep time and uses ingredients you'll likely have in your pantry. Let's explore how you can master these crowd-pleasing variations that'll make you the go-to wing expert in your circle.

Classic Buffalo Wings

Classic Buffalo Wings are an iconic American dish that originated in Buffalo, New York, in 1964 at the Anchor Bar. These wings feature a perfect balance of heat and tang, created by combining hot sauce with butter to create that signature orange-red coating that's become synonymous with game day snacking and casual dining.

The key to great buffalo wings lies in achieving a crispy exterior while maintaining juicy meat inside, followed by tossing them in the right sauce-to-butter ratio. While many variations exist, the traditional recipe keeps things simple with a straightforward preparation method and minimal ingredients that let the classic flavors shine through.

• 24 chicken wings
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Frank's RedHot sauce
• 1/2 cup unsalted butter
• 1 tablespoon white vinegar
• 1/4 teaspoon Worcestershire sauce
• Vegetable oil for frying

Pat wings dry with paper towels and toss them in a mixture of flour, salt, and pepper. Heat oil in a deep fryer or large pot to 375°F (190°C). Fry wings in batches for 12-14 minutes until golden brown and cooked through, turning occasionally. While wings are frying, combine hot sauce, melted butter, vinegar, and Worcestershire sauce in a large bowl, whisking until well combined.

Transfer fried wings to a wire rack to drain excess oil, then immediately toss them in the prepared buffalo sauce until evenly coated. Serve hot with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.

For best results, avoid overcrowding the fryer as this will lower the oil temperature and result in greasy wings. The sauce can be adjusted for heat preference by varying the ratio of hot sauce to butter – more butter creates a milder sauce, while more hot sauce increases the heat level. Wings can also be baked at 400°F (200°C) for 45 minutes if frying isn't preferred, though the texture will be slightly different.

Honey Garlic Wings

Sweet and savory honey garlic wings deliver an irresistible combination of sticky, caramelized honey balanced with aromatic garlic. This Asian-inspired recipe transforms ordinary chicken wings into a crowd-pleasing dish perfect for game days, parties, or casual family dinners.

The secret to these wings lies in achieving the perfect balance between honey's sweetness and garlic's pungent flavor, while ensuring the wings remain crispy beneath the glossy sauce. The double-cooking method guarantees a crispy exterior while maintaining juicy meat inside.

• 2 lbs chicken wings, split at joints, tips removed
• 1/2 cup honey
• 6 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• Salt to taste
• Sesame seeds for garnish

Pat wings dry and season with salt and pepper. Bake at 400°F (200°C) for 35-40 minutes, turning halfway through, until skin is crispy. While wings cook, combine honey, minced garlic, soy sauce, rice vinegar, and sesame oil in a saucepan. Simmer over medium heat, stirring occasionally. Mix cornstarch with 2 tablespoons of water and add to the sauce, stirring until thickened.

Transfer baked wings to a large bowl, pour the warm honey garlic sauce over them, and toss until evenly coated. Return wings to the baking sheet and broil for 2-3 minutes until the sauce caramelizes, watching carefully to prevent burning. Garnish with sesame seeds before serving.

For best results, avoid using dark honey as it can burn more easily under high heat. Let the wings rest for 5 minutes after the final broiling to allow the sauce to set and prevent it from sliding off the wings. If the sauce becomes too thick, thin it with a small amount of warm water. Store any leftover wings in an airtight container in the refrigerator for up to 3 days.

Lemon Pepper Wings

Lemon pepper wings are a zesty and flavorful alternative to traditional buffalo wings, offering a perfect balance of citrusy brightness and peppery kick. These wings have become increasingly popular at restaurants and sports bars, but they're surprisingly simple to make at home with just a few basic ingredients.

The key to perfect lemon pepper wings lies in achieving a crispy exterior while maintaining juicy meat inside. Whether baked or fried, these wings can be customized to your preferred level of lemon and pepper intensity, making them a versatile option for any occasion, from game day gatherings to casual family dinners.

Ingredients:

• 2 lbs chicken wings
• 2 tablespoons vegetable oil
• 3 tablespoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons melted butter
• 1 fresh lemon
• 1/2 teaspoon black pepper

Preheat your oven to 400°F (200°C). Pat the wings dry with paper towels to remove excess moisture, then toss them in vegetable oil and season with garlic powder and salt. Arrange the wings on a baking rack placed over a foil-lined baking sheet, ensuring they're not touching each other. Bake for 45-50 minutes, flipping halfway through, until the skin is crispy and golden brown.

While the wings are still hot, toss them in a mixture of melted butter and lemon pepper seasoning. For extra flavor, squeeze fresh lemon juice over the wings and sprinkle with additional black pepper. Let them rest for 5 minutes before serving to allow the seasoning to adhere properly.

For best results, avoid overcrowding the baking sheet as this can lead to steaming rather than crisping. Use fresh lemon pepper seasoning, as older seasonings can lose their potency. If you prefer extra crispy wings, broil them for the final 2-3 minutes, watching carefully to prevent burning. Store any leftover wings in an airtight container in the refrigerator for up to 3 days, though they're best enjoyed fresh.

Korean BBQ Wings

The double-cooking method ensures these wings achieve the ideal texture – crispy on the outside while remaining juicy on the inside. A light coating of cornstarch before the initial fry helps create that perfect crunch, while the final coating of sauce adds a glossy finish that clings beautifully to each wing.

• 2 lbs chicken wings, split into flats and drumettes
• 1/2 cup gochujang
• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• Vegetable oil for frying
• Sesame seeds and chopped green onions for garnish

Pat the wings dry and season with salt and pepper, then coat them lightly with cornstarch. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the wings in batches for 8-10 minutes until golden and crispy.

While the wings are frying, prepare the sauce by combining gochujang, soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a saucepan over medium heat. Simmer until slightly thickened, about 5 minutes.

Once all wings are fried, toss them in the warm sauce until evenly coated. For extra crispiness, place the sauced wings under the broiler for 2-3 minutes, watching carefully to prevent burning. Garnish with sesame seeds and chopped green onions before serving.

For best results, avoid overcrowding the fryer as this will lower the oil temperature and result in greasy wings. If you find the sauce too spicy, reduce the amount of gochujang and increase the brown sugar slightly. The sauce can be made ahead of time and reheated when needed, but the wings should be fried just before serving to maintain their crispiness.

Teriyaki Glazed Wings

Teriyaki Glazed Wings combine the perfect balance of sweet and savory flavors, creating an irresistible Asian-inspired dish that's perfect for any gathering or game day celebration. The wings are first baked until crispy and then coated in a rich, homemade teriyaki sauce that caramelizes beautifully on the surface.

These wings stand out from traditional buffalo-style wings by offering a more complex flavor profile that includes soy sauce, ginger, and a touch of honey. The combination of ingredients creates a glossy glaze that adheres well to the wings, ensuring every bite is packed with flavor.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake (or rice wine)
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish
• Green onions, chopped (optional)

Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Pat the wings dry with paper towels and arrange them on the baking sheet. Bake for 45-50 minutes, turning halfway through, until the skin is crispy and golden brown.

While the wings are baking, prepare the teriyaki sauce by combining soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Mix cornstarch with water to create a slurry, then add to the sauce and cook until thickened.

Once the wings are done, transfer them to a large bowl and pour the hot teriyaki sauce over them. Toss until well coated. Return the wings to the baking sheet and broil for 2-3 minutes until the sauce is caramelized and bubbly. Garnish with sesame seeds and chopped green onions before serving.

For best results, use fresh ginger rather than powdered, and ensure the wings are completely dry before baking to achieve maximum crispiness. The sauce can be made ahead of time and stored in the refrigerator for up to a week. If the sauce becomes too thick after refrigeration, simply warm it slightly and thin with a small amount of water before using.

Caribbean Jerk Wings

Caribbean Jerk Wings represent a bold and flavorful take on traditional chicken wings, bringing the vibrant tastes of the islands to your table. The combination of aromatic spices, scotch bonnet peppers, and fresh herbs creates a perfect balance of heat and sweetness that's characteristic of authentic Jamaican jerk seasoning.

These wings can be prepared using either a wet marinade or a dry rub, though traditionally, a wet marinade is preferred as it allows the flavors to penetrate deeper into the meat. While authentic jerk cooking involves smoking the meat over pimento wood, this recipe adapts the technique for home cooking while maintaining the signature taste profile.

Place all ingredients except the chicken wings in a food processor and blend until smooth to create the marinade. Pat the wings dry and place them in a large bowl or zip-top bag. Pour the marinade over the wings, ensuring they're evenly coated. Refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Remove wings from marinade and arrange them on the rack. Bake for 45-50 minutes, turning halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).

When handling scotch bonnet peppers, wear gloves and avoid touching your face. For a milder version, remove the seeds and membranes from the peppers or reduce the quantity. The wings can also be grilled instead of baked – in this case, maintain medium-high heat and cook for 20-25 minutes, turning occasionally to prevent burning.

• 3 pounds chicken wings
• 4 green onions, chopped
• 4 garlic cloves
• 2 scotch bonnet peppers (or habaneros)
• 2 tablespoons fresh thyme
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon allspice
• 1 tablespoon black pepper
• 1 tablespoon cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons ginger
• 1 teaspoon salt

Garlic Parmesan Wings

Garlic Parmesan wings combine the classic appeal of crispy chicken wings with the rich, savory flavors of garlic and aged Parmesan cheese. This Italian-American fusion creates a sophisticated alternative to traditional buffalo wings while maintaining that irresistible finger-food quality that makes wings so popular.

Unlike their spicy counterparts, these wings focus on umami and aromatic notes, making them an excellent choice for those who prefer savory over heat. The wings can be baked or fried, though baking offers a healthier option while still achieving the desired crispy exterior and juicy interior.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 4 tablespoons melted butter
• 6 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil

Preheat the oven to 400°F (200°C). Pat the wings dry with paper towels and toss them in olive oil, salt, and pepper. Arrange them on a wire rack set over a baking sheet, ensuring they don't touch. Bake for 45-50 minutes, flipping halfway through, until the skin is golden and crispy.

While the wings cook, combine melted butter, minced garlic, Parmesan cheese, garlic powder, and parsley in a large bowl. Once the wings are done, transfer them immediately to the bowl with the garlic-Parmesan mixture. Toss until each wing is thoroughly coated. Serve hot, garnished with additional Parmesan cheese and parsley if desired.

For best results, let the wings rest at room temperature for 30 minutes before cooking and ensure they're completely dry before adding oil. The drier the skin, the crispier the final result. If possible, use freshly grated Parmesan cheese rather than pre-grated, as it melts better and provides superior flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the skin may lose its crispiness upon reheating.

Sweet Chili Wings

Sweet and spicy Thai-inspired sweet chili wings offer the perfect balance of flavors that will leave you reaching for more. These wings feature a sticky glaze made from sweet chili sauce, which combines red chilies, garlic, and sugar for a harmonious blend of heat and sweetness.

Whether served as a game day appetizer or a main course, these wings deliver a crowd-pleasing combination of crispy exterior and juicy meat. The cooking process ensures the wings develop a beautiful caramelized coating while maintaining their moisture, making them an irresistible addition to any meal.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 cup Thai sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Chopped green onions for garnish

Preheat the oven to 400°F (200°C). Pat the wings dry with paper towels and toss them with vegetable oil, salt, and pepper. Arrange them on a wire rack set over a baking sheet, ensuring they're not touching. Bake for 45-50 minutes until crispy and golden brown, flipping halfway through.

While the wings cook, prepare the sauce by combining sweet chili sauce, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened. Once the wings are done, toss them in the warm sauce until well coated. Return them to the oven for an additional 5 minutes to set the glaze. Garnish with sesame seeds and green onions before serving.

For best results, ensure the wings are completely dry before seasoning and cooking, as excess moisture will prevent them from getting crispy. If you prefer spicier wings, add sriracha or red pepper flakes to the sauce mixture. The wings can be par-cooked up to a day in advance and finished with the sauce just before serving, making them perfect for entertaining.

Smoky BBQ Wings

The key to achieving the perfect BBQ wings lies in the two-step cooking process – first baking them to ensure they're thoroughly cooked, then finishing them on the grill or under the broiler to create that desirable charred exterior and caramelized sauce. This method ensures juicy meat on the inside while maintaining a crispy, flavorful exterior.

Ingredients:

• 24 chicken wings, split at joints, tips removed
• 2 cups BBQ sauce
• 2 tablespoons liquid smoke
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 2 tablespoons olive oil

Preheat the oven to 400°F (200°C). In a large bowl, toss the wings with olive oil and dry seasonings until evenly coated. Arrange the wings on a wire rack set over a baking sheet and bake for 45 minutes, turning halfway through.

While the wings are baking, combine BBQ sauce with liquid smoke in a separate bowl.

Remove wings from the oven and heat your grill to medium-high heat (or turn on your broiler). Brush the wings generously with the smoky BBQ sauce mixture and grill for 3-4 minutes per side, or broil for 2-3 minutes per side, until the sauce is caramelized and slightly charred. Continue basting with sauce during grilling for extra flavor and stickiness.

For best results, let the wings rest for 5 minutes before serving to allow the sauce to set. If preparing these wings for a party, you can bake them ahead of time and finish them on the grill just before serving. The sauce can be adjusted to taste by adding more liquid smoke for smokiness or honey for sweetness. Always ensure your internal temperature reaches 165°F (74°C) for food safety.

Salt and Vinegar Wings

Salt and vinegar wings bring the beloved potato chip flavor to crispy chicken wings. The tangy, acidic bite of vinegar combined with a salty finish creates an irresistible combination that will have everyone reaching for seconds.

These wings require a bit of planning ahead since they benefit from marinating, but the actual cooking process is straightforward. The vinegar not only adds flavor but also helps tenderize the meat, resulting in wings that are juicy on the inside and crispy on the outside.

Ingredients:

• 2 pounds chicken wings, split at joints, tips removed
• 1 cup white vinegar
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon malt vinegar
• 1 teaspoon garlic powder
• Additional salt for finishing

Marinate the wings in white vinegar, 1 tablespoon of salt, and black pepper for 2-4 hours in the refrigerator. Remove from marinade and pat completely dry with paper towels. Toss wings with vegetable oil and garlic powder. Preheat the oven to 425°F and arrange wings on a wire rack set over a baking sheet. Bake for 45-50 minutes, flipping halfway through, until the skin is crispy and golden brown.

Once cooked, immediately toss the hot wings with malt vinegar and remaining salt. The heat from the wings will help the seasoning adhere better and create that signature salt and vinegar coating. Let rest for 5 minutes before serving to allow the flavors to settle.

For best results, make sure the wings are completely dry before baking to achieve maximum crispiness. Using a wire rack allows air to circulate around the wings, ensuring even cooking and preventing soggy bottoms. If you prefer extra tangy wings, sprinkle additional malt vinegar just before serving, but be careful not to oversaturate as this can make the wings lose their crispiness.

Five-Spice Chinese Wings

Five-Spice Chinese Wings combine the aromatic warmth of traditional Chinese five-spice powder with crispy, succulent chicken wings. This classic preparation method creates a perfect balance between sweet, savory, and spicy flavors that have made these wings a favorite at both restaurants and home kitchens.

The key to achieving the perfect Five-Spice Chinese Wings lies in the marination process and the two-stage cooking method. The wings first absorb the complex flavors of the marinade, then undergo a careful cooking process that ensures crispy skin while maintaining juicy meat inside.

• 2 pounds chicken wings, split at joints, tips removed
• 2 tablespoons Chinese five-spice powder
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sesame oil
• ½ teaspoon white pepper
• Salt to taste
• Green onions for garnish
• Sesame seeds for garnish

Mix all marinade ingredients (five-spice powder, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, white pepper, and salt) in a large bowl. Add the chicken wings and coat thoroughly. Marinate in the refrigerator for at least 4 hours, preferably overnight.

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated wings on the rack, leaving space between each piece.

Bake for 45-50 minutes, turning the wings halfway through cooking time. For extra crispiness, broil on high for the final 2-3 minutes, watching carefully to prevent burning. The wings should be golden brown and crispy on the outside, with an internal temperature of 165°F (74°C).

For best results, pat the wings dry before marinating to help the flavors adhere better. Avoid using aluminum bowls for marinating, as they can react with the acidic ingredients. The wings can be reheated in a 350°F oven for 10-15 minutes, though they're best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Ranch Dry Rub Wings

Ranch Dry Rub Wings deliver the beloved flavor of ranch seasoning in a crispy, oven-baked format that eliminates the need for messy sauces. This dry rub variation combines classic ranch seasonings with a perfect balance of herbs and spices, creating a crave-worthy wing that's ideal for game day gatherings or casual dinners.

The beauty of these wings lies in their simplicity and the way the seasonings form a flavorful crust during baking. Unlike traditional buffalo-style wings, these stay crispy longer and are less messy to eat, making them perfect for serving at parties or storing as leftovers.

Ingredients:

• 3 lbs chicken wings
• 2 tablespoons baking powder
• 1 packet ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

Pat wings dry with paper towels and place in a large bowl. Toss with baking powder and let sit uncovered in the refrigerator for 1-2 hours or overnight. This step helps achieve maximum crispiness. Preheat oven to 400°F (200°C). In a small bowl, combine ranch seasoning and all remaining dry ingredients. Remove wings from refrigerator, drizzle with olive oil, then coat thoroughly with the seasoning mixture.

Arrange wings on a wire rack set over a baking sheet, ensuring they don't touch. Bake for 45-50 minutes, flipping halfway through, until skin is crispy and golden brown. Internal temperature should reach 165°F (74°C).

For best results, avoid overcrowding the baking sheet as this can create steam and prevent proper crisping. The baking powder might seem like an unusual ingredient, but it's crucial for achieving crispy skin – just make sure to use aluminum-free baking powder to avoid any metallic taste. Wings can be made ahead and reheated in a 350°F oven for 10-15 minutes to restore crispiness.