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Super Bowl is tomorrow and I do believe that chicken wings are a absolute must for your guests – or for yourselves! I have put together a set of 10 chicken wings recipes for you – these are the ones I would consider to be the best. Enjoy!
Sweet Spicy Wings
- About 6 pounds chicken wings, separated at joints, tips discarded
- 1- 1/2 cups of Louisiana-style hot sauce
- 3/4 cup of butter
- 1 cup of honey
- 1 pinch of garlic salt
- 1 pinch of ground black pepper
- 1 teaspoon of cayenne pepper (More if you really like it hot)
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate.
- Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.)
- Remove chicken to a large roasting pan and enjoy!
- In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper.
- Simmer about 10 minutes, until blended and heated through.
- Pour the sauce over the grilled chicken wings and stir to coat.
BarBQ Chicken Wings
- 1/2 cup teriyaki sauce
- 1 cup oyster sauce
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons garlic powder
- 1/4 cup gin
- 2 dashes liquid smoke flavouring
- 1/2 cup white sugar
- 1 1/2 pounds chicken wings, separated at joints, tips discarded
- 1/4 cup honey
- In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar.
- Add the chicken wings, cover, and marinate in the refrigerator 8 hours or overnight.
- Lightly oil the grill and preheat for low heat.
- Arrange chicken on the grill, and discard the marinade.
- Grill the chicken wings on one side for 20 minutes, then turn and brush with honey.
- Continue grilling 25 minutes, or until juices run clear.
Grill Master Chicken Wings
- Chicken Wings
- 1/2 cup soy sauce
- 1/2 cup Italian-style salad dressing
- 3 pounds chicken wings, cut apart at joints, wing tips discarded
- 1/4 cup butter
- 1 teaspoon soy sauce
- 1/4 cup hot pepper sauce or to taste
- Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-log bag.
- Close bag and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium heat.
- In a small saucepan, melt butter, stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
- Remove the chicken wings from the marinade and pat dry.
- Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
- Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
- 1 (18 ounce) bottle honey teriyaki barbeque sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup honey
- 3 dashes liquid smoke flavouring
- 1 -1/2 tablespoons grated fresh ginger
- 6 cloves crushed garlic
- 8 habanero peppers, seeded and minced
- 4 green chile peppers, chopped
- 3 tablespoons finely grated raw horseradish
- 18 chicken wings, separated at joints, tips discarded
- In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish.
- Simmer 1 hour over low heat, stirring occasionally.
- Place chicken wings in a large bowl, and coat with 3/4 of the sauce.
- Cover, and refrigerate for at least 6 hours.
- Preheat grill for low heat and lightly coat grate.
- Discard marinade, and place chicken on the grill.
- Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear.
- Transfer chicken to a slow cooker for serving, and stir in the remaining sauce.
- Set to the Low setting to keep chicken warm while serving.
Mahogany Chicken Wings
- 3 pounds chicken wings, split and tips discarded
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup molasses
- 2 tablespoons chile sauce
- 1 teaspoon ground ginger
- 2 cloves garlic, finely chopped
- Place chicken in a shallow, medium dish.
- In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic.
- Pour the mixture over the chicken.
- Cover and refrigerate approximately 1 hour, turning occasionally.
- Preheat oven to 375 degrees F .
- In a large baking dish, arrange chicken in a single layer.
- Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.
Baked Buffalo Wings
- 3/4 cup flour
- 5 teaspoons cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 20 chicken wings
- 1/2 cup melted butter
- 1/2 cup hot pepper sauce
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
- Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
- Add the chicken wings, seal, and toss until well coated with the flour mixture.
- Place the wings onto the prepared baking sheet, and place into the refrigerator.
- Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F .
- Whisk together the melted butter and hot sauce in a small bowl.
- Dip the wings into the butter mixture, and place back on the baking sheet.
- Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.
- Turn the wings over halfway during cooking so they cook evenly.
Hot Honey Wings
- 2 pounds chicken wings, tips discarded
- 1 teaspoon cayenne pepper (add more if you can stand it)
- salt and ground black pepper to taste
- 1 cup honey
- 1/2 cup butter, melted
- 1/2 cup hot sauce
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Wash the wings well and pat dry with paper towel.
- Season the meat with cayenne, salt, and pepper.
- Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings.
- Brush the wings liberally using 1/2 cup of honey while they are cooking.
- Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce.
- Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat.
- Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.
Sweet and Gooey Wings
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 1/2 tablespoon vegetable oil
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoon garlic powder
- 1 1/2 pounds chicken wings
- In a 9×13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder.
- Mix until brown sugar completely dissolves into the mixture.
- Place the chicken wings in the dish and turn them over until they are all well coated.
- Cover the dish and refrigerate for at least 4 hours.
- Turn the chicken again, after 2 hours.
- Preheat oven to 350 degrees.
- Bake chicken at 350 degrees F covered, for 45 minutes.
- Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.
Garlic Rhubarb Wings
Ingredients for the Wings
• 1.8 lbs chicken wings
• 2 tbsp smashed and finely chopped garlic
• 1/3 cup ketchup
• 1 tsp hot sauce (tweak to your taste)
• 2 tbsp soy sauce
• 1 tbsp coconut oil (you can substitute with another oil of your choice)
• 3 tbsp finely chopped rhubarb
• 3 tbsp rhubarb syrup (from cooking rhubarb in simple syrup, or just use 1 tbsp brown sugar, honey, or agave nectar)
• ¼ tsp salt
• ½ tsp fresh ground pepper
Ingredients for the Sauce
• 2 tbsp brown sugar
• 2 tbsp water
• ½ tbsp lemon juice
• 3 ½ tbsp chopped rhubarb
• 4 tsp soy sauce
• 1 tbsp honey
• 1 tbsp ketchup
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 tsp whole milk
• 1 tsp cornstarch mixed in 3 tsp water
Preparation for the Wings
1. In a big bowl, mix all the ingredients except for the wings. Taste and add more salt, pepper and hot sauce as you wish until you are satisfied with it.
2. Toss the chicken wings in the big bowl, cover and let it sit in the fridge for 15 minutes as you pre-heat the oven to 425°F with the tray on the upper third portion.
3. Line a cookie sheet with aluminum foil for easier cleaning later on.
4. Once your oven is preheated, place the chicken wings on the lined cookie sheet, but keep the remaining mixture in the bowl. Bake for 20 minutes. Make the sauce.
5. Take the cookie sheet out of the oven and turn the wings over using a pair of tongs. Using a spoon or a brush, put on the remaining mixture on the wings. Bake for another 13 to 18 minutes depending on how ‘dry’ you want the wings to be. 13 minutes is best if you want a lot more juicy meat to eat with rice, for example. 18 minutes would make it really nice and brown.
6. Take out of the oven, turn the wings to prevent the top from drying up, and let it cool for 5 minutes before transferring on your serving plate. Enjoy!
1. In small saucepan, heat water and sugar in low-med heat until the sugar is completely dissolved. There’s no need to stir.
2. Add lemon juice and chopped rhubarb and cook until rhubarb softens. With a heat-safe spatula, press the rhubarb against the bottom of the pan until you get a paste.
3. Add the soy sauce, ketchup, honey, milk, salt and pepper. Let it simmer for a five minutes and turn off the heat. Stirring the cornstarch-water mixture to make sure the cornstarch hasn’t settled at the bottom of your small bowl, pour to the hot sauce and stir. You can keep it on the stove (turned off) while the wings are cooking.
4. Serve with the wings.
Hope you enjoy these recipe and that you have a great Super Bowl Sunday – I will very much appreciate your comments or suggestions and if you would like to send in your recipes with your photos, I would most welcomed them!