For those who prefer their wings on the mild side, this chicken wing recipe from Taste of Home seasons them with apricot preserves and cider vinegar to offset the heat from the hot pepper sauce and chile powder.
From Brother Jimmy's' cookbook, Brother Jimmy's BBQ, this wing recipe adds a bit of Southwestern flare to make them tangy and citrusy.
Everyone has their own style of Buffalo wings, and at Brother Jimmy's they add cayenne and chili powder for an extra dose of heat in the hot sauce.
These wings get a kick of spice by combining something that already works so well, Brother Jimmy's classic barbecue sauce, with some heat, puréed chipotle peppers.
These are a light, crispy take on chicken wings from chef Doug Psaltis of Chicago's Bub City. They have an herbaceous, garlicky flavor, and the fresh lemon juice adds an awesome acidity.
A collection of seasonings like cayenne, celery sauce, and garlic powder, combined with Louisiana-style hot sauce, make this Buffalo wings recipe from Taste of Home a unique one.
Wings are a great way to get some protein in the mix of usual carb-laden football fare. The flavor on these guys comes from the marinade rather than a drippy sauce that gets all over your sofa. If you like to spice your wings up a bit, I recommend serving them with fresh salsa.
My family loves fried chicken wings. But I don’t like to fry. Pan fry, maybe, but deep-fry — not so much. I love this recipe because the chicken wings get nice and crispy in the oven and I don’t have to slave over hot popping oil in a frying pan. Not to mention, these are so much healthier than any fried wing out there.
Citrus and spice balance the flavors of this spicy and flavorful wing recipe from Taste of Home.
Chef Michael Ferraro is known for his twists on American classics at New York City's popular Delicatessen restaurant and his wings are no different — taking this quintessential American comfort food, chef Ferraro uses fresh ingredients and classic technique to offer addicting classic Buffalo wings available all year round.
Most places fry their wings according to the original Buffalo recipe, but we smoke ours. You can make them hot or mild on your grill by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixin’s: blue cheese dressing and celery sticks.
This recipe from Taste of Home uses Chinese five-spice powder to pack a powerful and intense flavor into these wings.
These chicken wings from Taste of Home get a dose of the Caribbean with jerk seasonings put together in a simple way — just barbecue sauce, brown sugar, prepared mustard, and ginger.
These chicken wings from Taste of Home get a taste of the South, with smoky barbecue sauce and sweet peach jam.
The likeable combination of spicy mustard and sweet honey is slathered on these wings from Taste of Home to make them a ying and yang of flavors.
These spicy chicken nuggets take the mess out of wings but still bring the heat. Bran cereal and low-fat chips add a signifcant amount of crunch without creating excess calories.
Created by the culinary team at Tessemae's All Natural, this "tessipe" for boneless Buffalo wings will have you licking your fingers dry because of their original wing sauce.
Have a crowd coming over for football on Sunday? Keep them satieted and happy with these maple chipotle-flavored wings.
The maple syrup in this recipe from Taste of Home adds just enough sweetness to mild out the Dijon mustard, Worcestershire, and red pepper flakes. It also creates a sticky, crunchy crust on the wings that will have you licking your fingers dry after each one.
Paleo-friendly and gluten-free, these crispy smoked chicken wings are incredibly simple — just one ingredient. The flavor comes from the smoke and the crispiness comes from the grill. The smokiness infuses through the crispy skin and the meat, and the wings stay juicy inside. It’s a little bit of a process, but the results are worth it.
Known for reimagining American stalwarts, Laurent Tourondel, chef and partner of New York City's Arlington Club, serves this sweet and sticky variation on the classic American favorite at his restaurants.
Chef Dale Talde coats chicken wings in a rich flour batter before deep-frying and tossing with a sweet and spicy Kung Pao-inspired sauce, topped with chopped peanuts, cilantro, and scallions and served with a buttermilk ranch sauce.
Simple to make and always pleasing, these game day wings will help you score in the kitchen while your team scores out on the field.
Executive chef Andy Choi of Cherry in New York City puts his own spin on chicken wings by creating a spicy sauce made with red pepper paste and bacon fat drippings.