39 Chicken Wing Recipes You’ll Want To Eat All the Time

When it comes to Game Day food, nothing can really compete with chicken wings (sorry nachos, you tried). Wings are crispy, coated in your favorite sauces and one of the few foods that are acceptable to eat with your hands. Plus, there are practically hundreds of ways to serve them. You can switch up the cooking method—opting to bake instead of frying, make wings in the air fryer or throw wings on the grill—or you can experiment with different seasonings and sauces. We reccomend starting with our classic chicken wings recipe, rejiggered for the air fryer. They're extra crispy, even though they only use a light coating of cooking spray on the air fryer basket. And, did we mention they're perfectly spicy and delicious, too?

"I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be," says Chris Santos. He coats his wings with a smoky rub and a sweet bourbon BBQ sauce, plus gives you the option to roast or grill your wings.

Oven-Roasted Carolina BBQ Chicken Wings bring a tangy, vinegar-based kick to crispy, golden wings with a flavorful dry rub and zesty mustard sauce. They're a bold, Southern-style twist on a game-day classic.

Toss crispy, fried wings in a sauce of honey, sriracha, soy and lime juice for a sweet-heat flavor combination that can't be beat.

Gochujang Chicken Wings are coated in a spicy-sweet Korean chili paste glaze, then baked until sticky and caramelized for a bold, flavor-packed bite. These wings bring the perfect balance of heat and umami to your snack lineup.

This dry rub works well on oven-roasted wings but would also be a great option for the air fryer or grill. Don’t use this on deep-fried wings, however, as the sugar will burn in the oil. Baking powder, which is an alkaline, speeds up the browning process for the wings — just be sure to use aluminum-free baking powder to avoid an unpleasant aftertaste. Tossing the wings in the salt-vinegar solution adds a bit of tang and helps distribute the flavor of the salt throughout.

Kardea Brown amps up the flavor of her wings with a handful of pantry staples — including hot sauce, molasses, garlic powder, smoked paprika and brown sugar.

Geoffrey Zakarian says, "my secret is blue cheese butter." He combines softened unsalted butter with crumbled blue cheese, then dollops it all over BBQ chicken wings. Everything melts slightly, and it's just so delicious.

"Grilled chicken wings are the quintessential finger food for a cookout with family and friends," says Eddie Jackson. Grilling is also an ideal cooking method if you're bringing a portable grill to a tailgate or setting up a TV in the backyard.

Sunny Anderson makes it easy to set out a spread of wings that everyone will love. Her recipe for crispy fried wings features three different ways to boost the flavor — toss 'em into a homemade Honey BBQ Sauce, classic spicy butter sauce or simply sprinkle with lemon and lime zest.

Thanks to a few pieces of heavy duty aluminum foil, there is an easier way to cook a whole bunch of wings on the grill — no flipping or basting required!

Molly Yeh describes her wings as "a deep-fried, crispy, juicy, raging party for your mouth," and she's right. Dredged in a paprika-cayenne flour, deep-fried, and coated in a fiery BBQ sauce, these wings are the definition of finger lickin' good.

These wings are fried twice — first at a lower temperature and once again at a higher temperature — to create extra crispy skin. Then, they are tossed in a sauce that's inspired by the spicy and savory flavors of chicken mafe, a West African specialty.

Cook chicken wings adobo style — braised in a marinade of vinegar, soy sauce and spices. Then, serve them with banana ketchup, a homemade version of the traditional Filipino store-bought condiment.

The secret ingredient in these sweet and sour wings is a bag of frozen thawed cranberries. We turned the tart cranberries into a sticky glaze by cooking them down in a skillet along with a sweet chili sauce, water and scallions.

Katie Lee Biegel has a different technique for grilling wings. "I like to keep them whole and I like to stack them up," she says, explaining that the goal is to keep the wings close enough together that they'll steam, which helps you to render the fat. At the end, she cuts up the wings and spreads them out on the grill to get them nice and crispy.

With all the signature elements of a classic chicken Parm, these cheesy, saucy wings can be served with a side or pasta or featured as an app. (P.S. They're gluten-free, too!)

Introducing the real star of this recipe, a chili-lime butter made by throwing Thai red curry paste, soy sauce, butter and honey into the blender. As you add your hot wings to the equation, the butter melts, making it so everything evenly coats the wings.

Crispy classic wings without the oil or mess? Count us in! Pro Tip: Don't toss the wings with the buffalo sauce until after they're done cooking, otherwise you'll be stuck with a burnt mess.

Free up your oven to make other game day snacks (hello, bacon-wrapped tater tots!) by making a batch of wings in the slow cooker. A quick trip under the broiler right before serving gives them a crispy char.

Trisha Yearwood coats an assortment of roasted wingettes and drumettes with a sauce that's slightly sweet, slightly spicy and 100% delicious.

Pro tip: To get extra crispy skin without frying, toss the wings with baking powder before baking. Arrange the wings on a wire rack placed inside a rimmed baking sheet to help the air circulate more freely.

We're firing up the grill to make these wings! To avoid the wings from charring up too much, set up your grill for indirect grilling: Bank the coals to one side of a charcoal grill or turn off half the burners for a gas grill. You will grill the wings on the cooler side of the grill for 30 minutes, then move to the hotter side for the last 10 to 15 minutes to help the skin get crispy.

Skip the frying, roasting and grilling. This method simply requires you to sear marinated wings in a skillet in butter that becomes the base for your glaze. (Side note: Tyler Florence's marinade of soy sauce, ginger, cilantro, garlic and lemon juice would also work beautifully with chicken thighs.)

Football and wings go hand in hand. With Kardea Brown's formula for making a variety of wings at once, you can keep everyone happy. But be warned, her Garlic-Parmesan-Ranch Topping may just steal the show.

With over 100 5-star reviews, Ree Drummond's classic game day fare is a fan favorite. She adds a few dashes of hot sauce and Worchestershire sauce to her butter hot sauce.

Sunny Anderson deep fries her wings before dousing them in a flavor-packed sauce made with hoisin, pomegranate juice, horseradish and scallions. She brings everything to the next level by coating the saucy wings in crushed French-fried onions.

We're brining the chicken wings in a mix of buttermilk, onions, dried dill and seasonings before roasting in the oven until crisp.

Alton Brown's method results in crispy wings without smoking up your kitchen. His secret? Steam and cool the chicken before roasting in a hot oven. This "renders out a considerable amount of fat." He tosses his with classic buffalo sauce, but you can use this method then toss with your favorite sauces and seasonings.

Unlike traditional Korean fried chicken, these wings are only fried once. Their extra crispy crust comes thanks to a cornstarch batter. Toss them with a sriracha-honey sauce fresh straight from the fryer, then sprinkle with sesame seeds and scallions.

Take a cue from classic chicken souvlaki and marinate wings in wine, lemon juice and herbs before grilling until lightly charred and tender.

Of course you can serve your wings with bottled blue cheese or ranch dressing — but you can also do what Bobby does and whip up your own homemade dipping sauce from scratch. It's cool and creamy, making it ideal to serve with his fiery wings that are both seasoned with ancho chile powder and coated in a chipotle sauce.

Hot honey may just be one of our favorite condiments. You can drizzle some all of a batch of freshly fried wings and call it a day. Or, you can follow Ree's lead and make hot honey the star of a sticky-good sauce: Just add barbecue sauce, apple cider vinegar, and chiles.

We lightened up the classic wings two ways — first, we poached then baked the wings. Next, we whipped up a lighter blue cheese dip, featuring Greek yogurt, to dunk 'em in.

Eddie Jackson's wings are perfect for tailgating: Pack them up in a sweet, slightly spicy marinade, then char them up on a charcoal grill once you get to the parking lot.

If you're not a fan of spicy foods, this one's for you: Chicken is coated with a mix of honey, mustard and garlic. Not a single chili pepper or splash of hot sauce in sight.

Pesto isn't just for pasta! Here, Eddie Jackson slathers his homemade pesto all over a batch of freshly fried wings.

When Tyler Florence bakes his chicken wings, he drizzles olive oil all over them to help them crisp up. While they're in the oven, whip up a homemade teriyaki sauce with soy sauce, hoisin, grapefruit juice, and a few other ingredients.