Chicken Wings Four Ways
Everybody loves chicken wings! House parties, cookouts, tailgating, game day . . . you name it! Wings are a blank canvas that just screams, “Add Flavor!” While Buffalo Wings are definitely the leader of the pack, not everyone likes them. While that is hard to believe for many of us, it’s true! So here are 4 ways to make wings that are just totally awesome that even the most die hard Buffalo believers will love as well!
I know I really don’t have to say this, but chicken wings are such a popular classic they will probably never go out of style! Where I live there are signs all over the place . . . ‘wings this,’ or ‘wings that.’ They are my go-to when I’m out late with friends and we stop for a quick bite. And, of course, Buffalo style is my favorite.
I make Buffalo wings every year for my annual Super Bowl party and my wife makes her killer Blue Cheese dressing, which you just have to try. Here’s the link – Best Homemade Blue Cheese Dressing. But not everyone likes Buffalo wing or even spicy food for that matter. I know . . . weird, right! Just teasing, lol!
So here are four of my favorite ways to make chicken wings that taste a-ma-zing! I have other recipes that I’m sure i’ll get posted one day, but these are definitely my favorite.
Here’s a little side note: I had a taste test of these four wings and they all received 5 stars across the board. I then asked which my friends and family to rank them in order of their favorites. So I have them listed in the winning order!
Garlic Parmesan Chicken Wings
These are packed with so much flavor! With the blend of butter, garlic, and Parmesan cheese these taste like garlic knots from a pizzeria.
If I can’t have Buffalo, these are my favorites! These actually were everyone’s faves as well. It’s funny, when I told my wife what I was making the first time I made these, she thought the idea was crazy. But she loves them now, too!
Garlic Parmesan Chicken Wings
(Recipe at the bottom of this page)
Nashville Hot Chicken Wings
If you have never tried Nashville Hot anything, this is a must try! Be warned!!! Have your glass of milk ready because these live up to their name – HOT! But you will keep coming back for more because you’ll be so surprised at how delicious the flavor is. The brown sugar helps to offset the heat.
If you tried some other version and didn’t like it, give this one a try. You won’t be disappointed!
And if you already love Nashville Hot, this will become your favorite recipe!
Nashville Hot Chicken Wings
(Recipe at the bottom of this page)
Chili Lime Barbecue Chicken Wings
My first homemade BBQ sauce was my Chili Lime Barbecue Sauce. This has such a nice kick of the chili but it’s not hot. The lime adds a tanginess that helps with the sweetness. Forget plain boring BBQ wings, you have to try these!
Click here to get the recipe for my Chili Lime Barbecue Sauce!
Chili Lime Barbecue Chicken Wings
(Recipe at the bottom of this page)
Asian Sweet and Spicy Chicken Wings (Vietnamese Style)
These Vietnamese style chicken wings are to outrageous! The sweet chili sauce and the sambal balance each other so nicely that these are neither too sweet or too spicy. They are perfectly balanced with the saltiness of the soy sauce. Squeeze a little bit of fresh lime to add a little tang and sour twist. These Asian Sweet and Spicy Chicken Wings will give you an explosion of flavor in your mouth!
Asian Sweet and Spicy Chicken Wings (Vietnamese Style)
(Recipe at the bottom of this page)
Using Whole Chicken Wings
Each of these recipes use whole chicken wings and make a note that each wing has 2 pieces. For example, the recipe will call for 12 whole wings which, when cut, will give you 24 pieces. Keep that in mind when shopping and making these recipes. Some stores sell what is called “Wingets.” These are just the ‘drumstick’ part of the wing. This makes things a bit easier because you won’t have to cut anything.
Here’s how to cut the wings to get 2 pieces out of each.
- Using a sharp knife, cut off the small tips of the wings and discard.
- Find the joint between the remaining 2 pieces.
- Slide your knife along the round part of the bone and press down as you slide the knife forward.
- Trim off excess skin and fat.
Garlic Parmesan Chicken Wings
Ingredients
- 12 Chicken Wings (24 pieces)
- 6 Tablespoons Butter, divided
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Kosher Salt, divided
- 1/2 teaspoon Black Pepper, divided
- 6 cloves Garlic, minced
- 2 teaspoons Fresh Parsley, chopped
- 1 Tablespoon Shredded Parmesan Cheese
Instructions
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Heat the oven to 450° F. Line a sheet pan with aluminum foil. Place a cooling rack in the sheet pan.
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Place the chicken wing pieces in a small mixing bowl.
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Melt 2 tablespoons butter in a small bowl. Add the garlic powder, onion powder, 1/2 teaspoon Kosher salt, and 1/4 teaspoon pepper to the butter and stir.
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Pour the butter mixture over the wings and coat thoroughly. Place the wings on the cooling rack in the sheet pan being sure to space them evenly.
Note: the cooling rack in to allow for air flow during the cooking. If you do not have a cooling rack or one large enough, simply place the wings directly on the sheet pan and just turn them halfway through the cooking.
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Place the sheet pan in the oven and bake for 40 minute..
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When you take the wings out, turn on the broiler and move the oven rack up.
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Melt the remaining 4 tablespoons of butter. Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley and the Parmesan cheese to the butter and mix well. Use a basting brush to coat the wings with the mixture, turning the wings to make sure you cover all side.
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Place the sheet pan under the broiler for 3-5 minutes to get the wings crispy.
Important! Be sure to watch the wings as they can burn very quickly under the broiler.
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Serve with ranch dressing.
Nashville Hot Chicken Wings
Ingredients
- 12 Chicken Wings (24 pieces)
- 8 cups Canola Oil for Frying
Marinade
- 2 Tablespoons Cayenne Pepper
- 2 Tablespoons Black Pepper
- 1 Tablespoon Kosher Salt
Batter
- 1 cup All Purpose Flour
- 2 teaspoons Kosher Salt
- 1 teaspoon Black pepper
- 1 cup Buttermilk
- 1 Egg
- 1 Tablespoon Louisiana Style Hot Sauce (I use Tabasco)
Spice Mix
- 2 Tablespoons Cayenne Pepper
- 2 Tablespoons Paprika
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Black Pepper
- 1/4 cup Dark Brown Sugar
Instructions
Marinade
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Place the chicken wings in a mixing bowl. Add the cayenne pepper, black pepper, and salt and cover the wings thoroughly. Cover with plastic wrap and refrigerate overnight or 8 hours.
Deep Frying Instructions
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Heat 2 quarts of canola to 350° F.
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In a mixing bowl mix the cayenne pepper, paprika, onion powder, garlic powder, salt, pepper, and brown sugar. Set aside and get a medium to large mixing bowl ready to baste the wings when they finish cooking.
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Mix the flour, salt, and pepper in a mixing bowl. In a separate mixing bowl, mix the buttermilk, egg, and hot sauce.
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Pat the chicken pieces dry. Working 1 piece at a time, dredge the wing in the flour and shake off the excess. Dip the wing in the buttermilk mixture to completely coat it, then dredge it in the flour again.
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Working in batches, place the wings in the oil for 7-8 minutes with the internal temperature of 165°F.
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After each batch, use a ladle to scoop out a small amount of hot oil you prepared in step #2. Add some of the spice mixture to the hot oil and stir. Place the wings in the mixing bowl and coat the with the oil and spice mixture. Remove the wings to a plate and repeat this process until all the pieces are cooked.
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Serve with dill pickles.
Chili Lime Barbecue Chicken Wings
Ingredients
- 12 Chicken Wings (24 pieces)
- 2 Tablespoons Paprika
- 1 Tablespoon Chili Powder
- 2 teaspoon Kosher Salt
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 cup Bacon and Vodka Chili Lime Barbecue Sauce (get the recipe on our website)
- 1 Lime, sliced for garnish
Instructions
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Heat the oven to 450° F. Line a sheet pan with aluminum foil. Place a cooling rack in the sheet pan.
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Thoroughly mix the paprika, chili powder, garlic powder, onion powder, salt, and pepper in a mixing bowl.
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Place the wings in the mixing bowl and completely coat the pieces with the spice mixture.
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Place the wings on the cooling rack in the sheet pan being sure to space them evenly.
Note: the cooling rack in to allow for air flow during the cooking. If you do not have a cooling rack or one large enough, simply place the wings directly on the sheet pan and just turn them halfway through the cooking.
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Note: the cooling rack in to allow for air flow during the cooking. If you do not have a cooling rack or one large enough, simply place the wings directly on the sheet pan and just turn them halfway through the cooking.
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Place the sheet pan in the oven and bake for 40 minute..
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When you take the wings out, turn on the broiler and move the oven rack up.
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Use a basting brush to coat the wings with the Chili Lime Barbecue Sauce, turning the wings to make sure you cover all side.
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Place the sheet pan under the broiler for 3-5 minutes to get the wings crispy.
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Important! Be sure to watch the wings as they can burn very quickly under the broiler.
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Serve with ranch sliced limes and a side of our Chili Lime Barbecue Sauce for dipping.
Asian Sweet and Spicy Chicken Wings (Vietnamese Style)
Ingredients
- 12 Chicken Wings (24 pieces)
- 1/4 cup Sweet Chili Sauce
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sambal
- 1 teaspoon Lemongrass Paste
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Lime, cut in wedges
- Fresh Cilantro, torn for garnish
Instructions
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Heat the oven to 450° F. Line a sheet pan with aluminum foil. Place a cooling rack in the sheet pan.
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Mix all the ingredients - sweet chili sauce, soy sauce, sambal, lemongrass paste, garlic powder, onion powder - in a mixing bowl. Add the chicken wings to the bowl and coat them thoroughly.
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Place the wings on the cooling rack in the sheet pan being sure to space them evenly.
Note: the cooling rack in to allow for air flow during the cooking. If you do not have a cooling rack or one large enough, simply place the wings directly on the sheet pan and just turn them halfway through the cooking.
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Place the sheet pan in the oven and bake for 40 minutes. When you take the wings out, turn on the broiler and move the oven rack up.
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Place the sheet pan under the broiler for 3-5 minutes to get the wings crispy.
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Important! Be sure to watch the wings as they can burn very quickly under the broiler.
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Serve with lime wedges and fresh cilantro.
