Chicken wings are the ultimate crowd-pleaser—crispy, saucy, and packed with bold flavors. Whether you’re hosting a game-day party, a family gathering, or just craving something indulgent, this collection of six mouthwatering chicken wing recipes has you covered. From zesty Cowboy Butter Wings to sticky Korean Fried Wings, these easy-to-follow recipes use simple ingredients and deliver restaurant-quality results at home.
In this guide, you’ll find detailed instructions for baking, frying, or air-frying wings, plus pro tips for maximum crispiness. Let’s dive into the feast!
1. Cowboy Butter Wings – Herby, Buttery & Spicy
Cowboy butter wings combine rich garlic butter with smoky spices and a kick of heat for an addictive flavor explosion.
Ingredients (Serves 4-6)
- 2 lbs chicken wings (split into flats and drumettes)
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ cup butter (1 stick)
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes
- ½ tsp paprika (additional for butter sauce)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Pat the chicken wings dry with paper towels. This is key for crispy skin.
- In a large bowl, toss wings with olive oil, 1 tsp paprika, cayenne, garlic powder, salt, and black pepper.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Arrange wings in a single layer. Bake for 40-45 minutes, flipping halfway, until golden and crispy.
- While baking, make the cowboy butter sauce: Melt butter in a saucepan over medium heat. Add minced garlic, red pepper flakes, additional paprika, mustard, lemon juice, and parsley. Simmer 2-3 minutes until fragrant.
- Toss hot wings in the sauce until fully coated. Garnish with extra parsley.
- Serve immediately with ranch or blue cheese dip.
Pro Tip: For extra crisp, broil for 2-3 minutes at the end.
2. Garlic Parmesan Wings – Cheesy & Garlicky Perfection
These baked or fried wings get a generous coating of garlic, Parmesan, and herbs for a flavor reminiscent of your favorite Italian restaurant.
Ingredients (Serves 4-6)
- 2 lbs chicken wings
- ½ tbsp avocado oil (or olive oil)
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper seasoning
- ¼ tsp paprika (extra)
- For sauce: ½ cup grated Parmesan cheese, 2 tbsp melted butter, 1 tsp garlic powder, fresh parsley
Instructions
- Dry wings thoroughly. Toss with oil, baking powder, salt, garlic powder, onion powder, paprika, and pepper.
- Bake at 425°F on a wire rack for 40-50 minutes, flipping once, until ultra-crispy.
- Mix melted butter with garlic powder and Parmesan.
- Toss hot wings in the cheesy mixture. Sprinkle extra Parmesan and parsley on top.
- Serve with marinara or garlic aioli for dipping.
Variation: Air fry at 400°F for 25-30 minutes for faster results.
3. Pineapple Sweet Chili Wings – Sweet, Spicy & Tropical
A perfect balance of sweet pineapple, heat from chili, and umami from soy—glazed to sticky perfection.
Ingredients (Serves 4-6)
- 2 lbs chicken wings
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp neutral oil
- Sauce: 1 cup pineapple juice, ½ cup sweet chili sauce, 1 tbsp soy sauce, 1 tbsp sriracha, 2 cloves garlic (minced), 1 tsp grated ginger, sesame seeds & green onions for garnish
Instructions
- Dry wings, toss with baking powder, salt, pepper, and oil.
- Bake at 425°F for 40-45 minutes until crispy.
- In a saucepan, combine pineapple juice, sweet chili sauce, soy sauce, sriracha, garlic, and ginger. Simmer until thickened (8-10 minutes).
- Toss crispy wings in the glaze. Garnish with sesame seeds and chopped green onions.
Tip: Add fresh pineapple chunks for extra texture.
4. Garlic Fried Wings – Crispy, Spicy & Loaded with Garlic
Deep-fried for ultimate crunch, then tossed in a bold garlic-soy sauce with peppers.
Ingredients (Serves 6)
- 3 lbs chicken wings
- 4 tbsp soy sauce
- 12 cloves garlic, minced (yes, really!)
- 1 tbsp ginger, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup oil for frying
- 2 tbsp gochujang or chili paste (optional)
- Sliced red/green peppers for garnish
Instructions
- Marinate wings with soy sauce, half the garlic, ginger, salt, pepper, turmeric, garlic/onion powder for 30+ minutes.
- Heat oil to 350°F. Fry wings in batches for 10-12 minutes until golden and cooked through.
- In a pan, sauté remaining garlic in a little oil, add gochujang if using, and toss fried wings to coat.
- Garnish with fresh chilies and serve hot.
Safety Note: Fry in a deep pot and never leave hot oil unattended.
5. Classic Chicken Buffalo Wings – The Timeless Favorite
Tangy, buttery, and fiery—the original bar-style wing done right at home.
Ingredients (Serves 4-6)
- 2 lbs chicken wings
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp cornstarch
- Sauce: ⅓ cup hot sauce (Frank’s RedHot recommended), ¼ cup butter, 1 tsp white vinegar, ¼ tsp Worcestershire sauce, pinch cayenne
Instructions
- Season wings with salt, pepper, garlic powder, and cornstarch.
- Bake at 425°F for 45 minutes or fry until crispy.
- Melt butter with hot sauce, vinegar, and Worcestershire.
- Toss wings in sauce. Serve with celery and blue cheese dressing.
Heat Level: Adjust cayenne for milder or spicier versions.
6. Korean Fried Wings – Double-Fried & Gochujang-Glazed
Extra crispy thanks to double frying, then coated in a sweet-spicy gochujang glaze.
Ingredients (Serves 4-6)
- 2 lbs chicken wings
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Batter: 1 cup cold water
- Sauce: 2 tbsp gochujang, 2 tbsp ketchup, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic (minced), 1 tsp grated ginger
Instructions
- Mix dry ingredients for dredging. Dip wings in cold water batter, then dredge in cornstarch/flour mix.
- Fry at 325°F for 5-7 minutes. Remove, rest 5 minutes, then fry again at 375°F for 3-5 minutes until ultra-crispy.
- Simmer sauce ingredients until thickened. Toss wings in glaze.
- Garnish with sesame seeds and green onions.
Why double-fry? It creates that signature shatteringly crisp texture.
Tips for the Best Chicken Wings Every Time
- Always pat wings completely dry—moisture is the enemy of crispiness.
- Use baking powder (not soda) in baked versions for extra crunch.
- Double-fry Korean-style wings for restaurant-level texture.
- Prep ahead: Season or marinate wings overnight for deeper flavor.
Frequently Asked Questions (FAQs)
Q: Can I make these wings in an air fryer?
A: Yes! Most recipes work at 400°F for 25-35 minutes, shaking halfway. Spray lightly with oil for extra crisp.
Q: How do I store and reheat leftover wings?
A: Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer for 8-10 minutes to restore crispiness—avoid microwaving.
Q: Are these recipes gluten-free?
A: Most can be adapted—use gluten-free soy sauce, cornstarch instead of flour, and check labels. Buffalo and cowboy butter versions are naturally gluten-free if no Worcestershire is used.
Q: What’s the best dipping sauce for these wings?
A: Ranch or blue cheese for buffalo/cowboy; garlic aioli for parmesan; extra sweet chili for pineapple; sesame-soy dip for Korean.
Q: How many wings per person?
A: Plan 8-12 wings per adult for a main dish, or 4-6 as an appetizer.
Conclusion
This chicken wing feast brings six incredible flavors to your table—spicy, sweet, garlicky, buttery, and everything in between. Perfect for game days, parties, or weeknight treats, these recipes are easy to customize and guaranteed to disappear fast. Try one (or all!) and watch your guests rave. Which flavor will you make first? Share your creations in the comments below, and happy cooking!