Wing Recipe Ideas

There's more than one way to make a chicken wing. Try one of these ideas from Food Network Magazine tonight.

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Classic Buffalo (No. 1)

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 (No. 2)

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

Vietnamese (No. 6)

Dredge the wings in flour and deep-fry. Puree 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 (No. 7)

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.

Chicken Parmesan (No. 13)

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. Top with marinara sauce, grated mozzarella and parmesan and broil until the cheese melts, 1 minute. Serve with warm marinara sauce.

Curry-Chutney (No. 18)

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.

Honey-Mustard (No. 28)

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.

Chinese Barbecue (No. 31)

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.

Popcorn (No. 43)

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.

Cola-Glazed (No. 46)

Boil 1 can cola, 1 cup ketchup, 1/2 cup cider vinegar and 2 tablespoons pureed 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.

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