These chicken wing recipes are a guaranteed hit for any occasion! Whether it’s game night, a quick dinner solution, or simply indulging in a savory snack, these wings are bound to please. Personally, I love preparing them for my family and friends—they vanish in no time!
For super crispy wings that rival restaurant quality, start by thoroughly washing and patting the wings dry before coating them. Use a baking rack and cook them at 400°F for a total of 40 minutes in the oven, adjusting the time based on whether you’re adding a glaze or how crispy you like them. Using a raised baking rack can significantly enhance the crispiness of your wings compared to cooking them on a flat surface. The elevated position allows hot air to circulate evenly around the wings, ensuring they cook uniformly on all sides. This airflow helps render out the fat, making the skin crispy and golden brown. Additionally, the wings aren’t sitting in their own juices, which can lead to a soggy texture. So, for that perfect, extra-crispy bite, a raised baking rack is your best friend in the kitchen. Remember, air fryer cooking times can vary, so there are separate instructions for that too! For the instructions, I used a standard amount for 12 wings, but you can adjust it based on how many you’re making.
Explore three of my absolute favorite recipes that deliver restaurant-quality taste without breaking the bank. These wings are not just delicious—they’re a cost-effective way to enjoy a restaurant experience at home. Give them a try and discover your new go-to way to enjoy chicken wings!
1. Sweet And Spicy Thai Chicken Wings
Ingredients
- 12 chicken wings, patted dry
For the Baking Powder Mixture:
- 5 tablespoons aluminum-free baking powder
- 1/2 cup of all purpose flour (gluten free optional)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 pinch of chili flakes (optional)
- 2-3 tablespoons of Five Spice Asian Blend (to taste)
For the Glaze:
- 1 cup of garlic chili paste (Sambal Oelek), quantity depends on the amount of wings you’re cooking
- 1 cup of honey (keep the amount of honey equal to the amount of garlic chili paste)
- 1 tablespoon fresh ginger, grated (to taste)
- 1 tablespoon of coconut sugar or brown sugar (to taste)
- 1 – 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil or peanut oil
- Cilantro (optional)
- Toasted sesame seeds
- Chopped green onions
- Lime or lemon zest
Garnish with the rest of the:
- Chopped green onions
- Cilantro (optional)
- Toasted sesame seeds
- Shaved fresh ginger
Instructions
Oven:
- Preheat oven to 400°F (220°C).
- In a small bowl, combine all the glaze ingredients and give it a taste. Adjust as needed. Then, divide the glaze into two separate bowls. One bowl will be for glazing the wings, and the other for dipping later. After 20 minutes they’re still a bit raw and you have to be careful with poultry. Trust me, you don’t want to mix up the raw wing glaze with the dipping glaze—no one likes a side of food poisoning with their wings!
- Make sure the chicken wings are completely super-duper dry before proceeding. Thoroughly coat each wing with the baking powder mixture, ensuring they are evenly covered for maximum crispiness.
- Arrange the coated chicken wings on a baking rack placed over a foil-lined baking sheet.
- Bake in the center of the oven for 20 minutes. After 20 minutes, remove from oven, flip all pieces over, and bake for an additional 20 minutes.
- Brush chicken wings on each side with glaze with a brush and cook an additional 10 to 15 minutes flipping halfway through.
- Garnish with chopped green onions, chives, lime zest, cilantro (if using), and toasted sesame seeds. Serve hot with the extra glaze for dipping and enjoy!
Air Fryer:
- Preheat air fryer to 400°F (200°C).
- In a small bowl, combine all the glaze ingredients and give it a taste. Adjust as needed. Then, divide the glaze into two separate bowls—one for glazing the wings and one for dipping later. I can’t stress this enough: use separate bowls! Mixing the two could lead to a food poisoning dinner disaster, and nobody wants that. I even had to rewrite this in the air fryer instructions to make sure it sticks!
- Thoroughly coat the chicken wings with the baking powder mixture. Ensure each wing is evenly coated with the seasoning.
- Arrange the coated chicken wings in the air fryer basket in a single layer.
- Air fry for 20 minutes, flipping halfway through, until the wings are golden and crispy.
- With a brush coat the chicken wings with the glaze set aside for coating . Coat on both sides and cook for an additional 10 to 15 minutes flipping halfway through.
- Garnish with chopped green onions, chives, cilantro (if using), and toasted sesame seeds. Serve hot with the extra glaze for dipping and enjoy!
You may have to adjust the cooking time depending on if your wings are smaller or larger and based on what air fryer you have.
2. Super Crispy and Delicious Classic Buffalo Wings
Ingredients:
- 12 chicken wings, patted dry
For the Baking Powder Mixture:
- 1/2 cup all-purpose flour (gluten-free flour optional)
- 5 teaspoons aluminum-free baking powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar (optional)
For the Buffalo Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot, Sweet Baby Ray’s, or any hot sauce of your choice)
- 1/4 cup melted butter
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- Salt and pepper to taste
Garnish:
- Chopped green onions or chopped curly parsley (optional)
- Celery sticks
For the Dip:
- Blue cheese or ranch dressing
Instructions:
Oven Method:
- Preheat the Oven: Preheat the oven to 400°F (220°C).
- Prepare the Chicken: Ensure the chicken wings are thoroughly dried with paper towels. In a large bowl, combine the flour, baking powder, kosher salt, black pepper, paprika, cayenne pepper, and brown sugar (if using). Add the chicken wings to the bowl and toss to coat evenly.
- Bake the Wings: Arrange the coated wings on a baking rack set over a foil-lined baking sheet. This step is crucial for achieving maximum crispiness, allowing air to circulate around the wings. Bake at 400°F (200°C) for 20 minutes on each side. Remove from the oven coat with some of the wing sauce set aside with a brush, and bake for another 10-15 minutes flipping all the wings halfway through until the wings are golden brown and super crispy. This last part is optional some people don’t prefer this method . Personally I find it gives them more taste.
Air Fryer Method:
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Prepare the Chicken: Ensure the chicken wings are thoroughly dried with paper towels. In a large bowl, combine the flour, baking powder, kosher salt, black pepper, paprika, cayenne pepper, and brown sugar (if using). Add the chicken wings to the bowl and toss to coat evenly.
- Air Fry the Wings: Arrange the coated wings in a single layer in the air fryer basket. You may need to cook them in batches to avoid overcrowding. Air fry at 400°F (200°C) for 20 minutes on each side. Remove the wings from the air fryer, brush them with the Buffalo sauce set aside for that, and return them to the air fryer basket. Cook for another 10 to 15 minutes or until the wings are crispy and fully cooked. This last part is optional some people don’t prefer this method . Personally I find it makes them tastier!
Make the Buffalo Sauce:
While the wings are cooking, prepare the sauce. In a saucepan over medium heat, combine hot sauce, melted butter, white vinegar, Worcestershire sauce, cayenne pepper, and brown sugar. Stir occasionally and bring to a simmer. Separate a little bit of the sauce for brushing the wings with it.
Coat the Wings:
After wings are done cooking in the air fryer or oven take them out and brush them with a light coat of sauce from the sauce set aside for that and return to either oven or air fryer for the instructed time. Once the wings are done cooking, remove them from the oven or air fryer and let them rest for 5 minutes. This helps retain their crispiness. Toss the wings in the Buffalo sauce until they are well coated.
Garnish and Serve:
Transfer the crispy Buffalo wings to a serving platter. Garnish with chopped green onions or curly parsley, if desired. Serve hot with celery sticks and blue cheese or ranch dressing for dipping.
Enjoy these super crispy and delicious classic Buffalo wings that are perfect for any occasion. Remember, ensuring the wings are super dry before coating them ensures maximum crispiness and flavor. Dive into these restaurant-quality wings made right in your own kitchen!
3.Honey Garlic Chicken Wings
Ingredients
Chicken Wings:
- 12 dry chicken wings
- 1 cup all-purpose flour (or gluten-free flour)
- 5 tablespoons aluminum-free baking powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Glaze:
- 1/2 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame seed oil or peanut oil
- 4 cloves garlic, minced (or use jar garlic about 2 tablespoons but fresh garlic taste better)
- 1 teaspoon fresh ginger, minced
Garnish:
- Sesame seeds
- Green onions, chopped
- Cilantro or parsley, chopped (optional)
Instructions
Prepare the Wings:
- Pat the chicken wings dry with paper towels.
- In a large bowl, mix together the flour (or gluten-free flour), baking powder, paprika, salt, black pepper, brown sugar, onion powder, and garlic powder.
- Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour.
Cook the Wings:
For the Oven:
- Arrange the coated wings on a baking rack set over a foil-lined baking sheet. This step is crucial for achieving maximum crispiness, allowing air to circulate around the wings.
- Bake at 400°F (200°C) for 20 minutes on each side. Remove the wings from the oven, coat them with the glaze set aside for that , and return them to the oven.
- Bake for an additional 10 minutes, turning halfway through, until the wings are golden brown and super crispy.
For the Air Fryer:
- Arrange the coated wings in a single layer in the air fryer basket. You may need to cook them in batches to avoid overcrowding.
- Air fry at 400°F (200°C) for 20 minutes on each side. Remove the wings from the air fryer, coat them with the glaze set aside for glazing them, and return them to the air fryer.
- Cook for an additional 10 minutes, turning halfway through, until the wings are golden brown and super crispy.
Prepare the Glaze:
- While the wings are cooking, prepare the glaze. In a small saucepan, combine the honey, rice vinegar, soy sauce, sesame seed oil, minced garlic, and minced ginger. Make sure to separate glaze for both dipping and for glazing . In case chicken is still a bit raw when you glaze it.
- Heat over medium heat, stirring occasionally, until the mixture is well combined and slightly thickened, about 5 minutes. Try not to eat it all with a spoon.
Garnish and Serve:
- Transfer the crispy honey garlic wings to a serving platter.
- Garnish with sesame seeds, chopped green onions, and cilantro or parsley if desired.
- Serve immediately and enjoy!
Dive into these sweet, savory, and extra crispy wings that are sure to impress at any gathering. Enjoy!
Conclusion
Cooking chicken wings at home has become a delightful hobby for my husband and me. Each of these recipes offers a unique flavor profile, ensuring there’s something for everyone.