Chicken wings might just be the ultimate example of a simple food that can be turned into something sensational. Versatile and budget-friendly, they can be fried, baked, barbecued, grilled, or smoked, cooked in small batches, or piled up to feed a crowd. Whether you love them spicy or prefer them sweet, we’ve found the recipes you need to try – including a few vegetarian-friendly alternatives. So leave your knives and forks behind, and prepare to tuck in.
Invented in Buffalo, New York, circa 1964, Buffalo wings are perhaps the most famous iteration of this finger lickin’ food. Incredibly easy to put together, the traditional recipe sees crisp wings coated in a silky, buttery hot sauce and served with a creamy blue cheese dip and crunchy celery sticks
A little bit spicy and a whole lot sticky, this recipe sees chicken wings baked in the oven until crisp, before being coated in a tangy tamarind sauce. Served scattered with bird’s eye chilies, with extra sauce and piles of warm roti on the side, this is a real winner of a chicken dinner.
For the most on-trend wings recipe around, this Korean-inspired gochujang, lime and herb number is a must-try. By first deep-frying the wings and then finishing them off in the oven, the skin becomes wonderfully crisp and crunchy, while the herby, zesty, gochujang butter sauce provides flavor in abundance. Serve with warm flatbreads for a simple yet delicious meal.
If you’ve discovered the wonders of air frying, you’ll be happy to know that chicken wings and air fryers are a match made in heaven. To ensure your wings have properly crispy skin, coat them with 1-2 tbsp of baking soda before cooking. Spray the air fryer basket with oil, heat to 400°F (200°C), then cook your generously seasoned wings for 10-15 minutes, turning halfway. Brush with your favorite homemade or store-bought sauce, then cook for five minutes more.
For a fantastic vegetarian alternative, these cauliflower ‘wings’ are crispy, crunchy and incredibly crave-able. The cauliflower florets absorb the flavors from the sweet-spicy glaze brilliantly, while the breadcrumb coating adds just the right amount of texture and bite. A drizzle of herby, creamy Boursin sauce finishes things off beautifully.
Despite being baked in the oven, these fragrant chicken wings could easily be passed off as deep fried. A pinch of bicarbonate of soda in the spiced rub helps things along here, as does starting to cook the wings in a cold oven – as the temperature slowly rises, the fat from the chicken renders out. Once baked, they’re tossed in an easy-to-assemble sweet-sticky sauce and finished with a sprinkling of sesame seeds.
Miso caramel is the sweet-savory combination you didn’t know you needed. Bake or air fry your seasoned wings as preferred. In the meantime, make a simple caramel by melting 1/2 cup superfine sugar and 2 tbsp water in a small pan over a medium heat. Once the sugar has melted and turned an amber color, remove from the heat and slowly whisk in 2 tbsp white miso, a knob of butter and the juice of half a lime. Drizzle the wings with the sauce and serve the extra on the side.
This simple, one-pan Mauritian-inspired recipe sees chicken wings fried in groundnut oil infused with smoked paprika. Once browned all over, they’re covered with a simple tomato sauce that is left to reduce down to a rich, sticky glaze which coats the wings perfectly. To make the dish more substantial, serve with white basmati rice.
Tangy orange and oaky bourbon bring sophisticated, citrussy notes and an underlying caramel sweetness to this glaze, which is inspired by a classic whiskey cocktail. Heat 8oz (200g) orange marmalade, a dash of bourbon, 1 tsp each of Dijon mustard, maple syrup and ground ginger through in pan, then just trickle the sauce over a pile of hot wings.
This easy recipe only calls for five minutes prep, yet it’s absolutely brimming with the deep flavors of the American South. Here, chicken wings are dry-rubbed with Creole seasoning, then baked and basted to absolute perfection. Keeping it classic, the wings are served with homemade blue cheese dip and celery sticks (a cold beer is an optional, but exceptionally good, additional accompaniment)
Plump with the savory notes of soy, a vinegary tang and just the right amount of sweetness, teriyaki sauce is a favorite with those who know their wings, and for good reason. Do give our homemade recipe a try – it works as both a flavorful marinade for the wings pre-cooking, and as a glaze once they’re out the oven or fryer. Dust with sesame seeds to serve.
Cauliflower, but like you’ve never seen it before. In this vegetarian take on boneless chicken wings, bite-size cauli florets are coated in batter and breadcrumbs, then baked in the oven until golden and crisp. Once cooked, they’re soused with a sticky-sour sauce made with garlic, ginger, chili, white wine vinegar and maple syrup.
This idea is perfect for those who prefer their wings to be sweet and sour, rather than all about the chili heat. To make the honey mustard sauce, mix a generous squirt of runny honey with 3 tbsp mustard, 1 tbsp soy sauce and a drizzle of olive oil. Season to taste, then coat your cooked wings with the sauce while they’re still hot. Serve with lemon wedges on the side, and do remember that you’re choice of mustard will determine just how much kick the sauce has.
The glaze for these chicken wings and drumsticks has it all: there’s a tartness from the lime juice and sweetness courtesy of the orange juice, honey provides a welcome stickiness, while the jalapeños deliver a good thwack of heat. The key to success (and exceptional tasting wings) is to baste the chicken as it cooks and serve piping hot from the oven.
Sweet and sour flavors are classic when it comes to chicken, and mixing mango chutney and lime zest is the easiest way to add a zippy zing to your wings. Bake or air fry your seasoned wings as preferred. In the meantime, mix mango chutney with lime zest. Once the wings have 10 minutes cooking time remaining, brush them all over with the chutney mix and finish baking.
These wings have a touch of luxury about them, thanks to a decadent garlicky butter. Bake or air fry your seasoned wings until cooked through and crispy. Meanwhile, melt a generous knob of butter in a small saucepan. Once the butter is golden and bubbling, remove from the heat and whisk in the juice and zest of a lemon, 1 tsp garlic powder and 1 crushed garlic clove. Season generously with salt and pepper. Once the wings are ready, toss them in the butter sauce and serve topped with plenty of grated Parmesan.
This recipe does require a bit of time, but the end result more than justifies the effort. Chicken pieces are covered in seasoned corn starch, before being lightly battered and fried to airy, cloud-like perfection. Homemade barbecue sauce, rich with gochujang, ketchup, sesame oil and garlic, is just the thing to dip those wings in, while a side of pickled radish brings a welcome sourness to the table.
