50 Wing Recipes

Put a fun new twist on a game-day favorite.

Category:
Super Bowl
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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.