Chicken Wings for Your Next Party- 26 Recipes from Famous Chefs
Can you think of a more popular bar food or party food than chicken wings? Practically standard fare for tailgaiting and all things football, hot wings should be a requirement at any Super Bowl party, right? Chicken wings are also pretty standard at 4th of July gatherings. An Air Force Chief near to my heart recently served a trio of chicken wings at his retirement. I could go on and on: birthday parties, Labor Day, Christmas, Thanksgiving, Halloween. When aren’t chicken wings a great way to start a party?!
I have created this “recipe index”, thinking everyone is ADD like me. I hope you will find my format and idea convenient. I have not provided the recipes. You can look down the links and get a quick recap of the ingredients and cooking methods for over 30 chicken wing recipes by popular Food Network Chefs. When you find something you like, just follow the link.
Chicken Wing Party!
Kiss the Cook
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Chicken Wings from Emeril Lagasse
Ingredients: 5 lbs chicken wings, lime juice, buttermilk, minced garlic, crushed red pepper flakes, kosher salt, all purpose flour, Essence, vegetable oil, honey, lime zest.
Emeril’s Essence Creole Seasoning (Bayou Blast): paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme,
Cooking Summary: Place chicken in a gallon bag, and coat with a mixture made of the lime juice, buttermilk, garlic, crushed red pepper, and kosher salt. Marinate in bag in refrigerator for at least 12 hours. Coat chicken with flour and Essence, then lay on rack to rest for 20 minutes. Fry wings in batches of 12 in Dutch oven in 3 quarts of oil that has been heated to 350°, about 7 to 9 minutes. Keep fried wings warm in 200° oven. Serve with dipping sauce made of honey, lime zest, lime juice, and crushed red pepper flakes.
Ingredients: 3 lbs chicken wings, garlic, shallots, ginger, scallion whites, lemongrass bottoms, light brown sugar, fish sauce, lime juice, peanut oil, Kosher salt, dry-roasted peanuts, cilantro
Cooking Summary: Marinate wings in gallon bag in refrigerator overnight in mixture made from garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice, and peanut oil. Grill wings, basting with marinade for 18 minutes. Continue grilling another 8 to 10 minutes. Serve garnished with peanuts and cilantro.
Ingredients: 5 lbs chicken wings, Emeril’s Asian Essence, salt, white pepper, orange juice, orange zest, pineapple juice, sugar, soy sauce, mirin, garlic, ginger, green onions, sesame oil, sesame seeds, crushed red pepper
Cooking Overview: Coat wings in Essence, salt and pepper and bake in preheated 425° oven for 35 minutes. Prepare sauce with remaining ingredients except sesame seeds and green onions. Drizzle half of sauce over wings, and return to oven at 350° for 20-25 minutes until crispy. Serve with reserved sauce.
Grilled Chicken Wings
Hot Wings from Bobby Flay
Ingredients: 24 chicken wings, hot sauce, butter, red wine vinegar, salt, fresh ground black pepper
Cooking Summary: Prepare sauce with hot sauce, honey, butter, vinegar, salt, and pepper. Reserve half of sauce. Season wings with salt and pepper. Grill on medium-high, about 5 minutes per side, while brushing with sauce. Toss cooked wings with reserved sauce. Serve with blue cheese dipping sauce.
Blue Cheese Celery Dipping Sauce: Whisk together mayonnaise, Greek yogurt, Worcestershire sauce, diced celery, crumbled blue cheese, fresh chives, salt, fresh ground black pepper
Ingredients: 46 chicken wings, vegetable oil, salt, fresh ground black pepper, Chipotle Hot Sauce, Blue Cheese Yogurt Dip
Cooking Summary: Toss wings with oil, salt, and pepper. Grill on high about 4-5 minutes per side. Combine grilled wings with Chipotle Sauce in a hot skillet. Coat and cook 2-3 minutes. Serve with yogurt dip.
Chipotle Hot Sauce: red wine vinegar, Dijon mustard, chipotle pepper puree, honey, vegetable oil, butter, ancho chile powder
Blue Cheese Yogurt Dip: Greek yogurt, blue cheese, red onion, scallions, salt, fresh ground black pepper
Ingredients: 3 lbs chicken wings, canola or peanut oil, ground coriander, ground ginger, light brown sugar, onion powder, garlic powder, kosher salt, habanero powder, course ground black pepper, thyme, cinnamon, allspice, cloves, cilantro leaves, Chimichurri Sauce
Rum Brown Sugar Glaze: dark rum, ancho chili powder, chili de arbol, dark brown sugar, salt, butter
Chimichurri Sauce: cilantro leaves, parsley, mint leaves, garlic, red wine vinegar, extra virgin olive oil, salt, fresh ground black pepper
Cooking Summary: Heat 2” of oil to 365° in large pan with high sides. Season wings with salt, pepper, and jerk rub. Add wings in batches to oil and cook about 8 to 10 minutes. Cool, then transfer to large bowl and add glaze and cilantro to coat. Serve with Chimichurri Sauce.
Chicken Wings from Rachael Ray
Ingredients: 12 chicken wings, mozzarella cheese, egg, bread crumbs, parmesan cheese, salt, tomato puree, cayenne pepper
Cooking Summary: Slit wings and stuff with mozzarella cube. Dip wings in egg, then in breadcrumb, parmesan, salt, pepper mixture. Bake 40 minutes at 375°. Heat tomato puree, cayenne, and salt over medium. Serve wings with sauce.
Ingredients: 3 pounds chicken wings, pineapple juice, soy sauce, lemon gelatin, poppy seeds
Cooking Summary: Marinate wings in pineapple juice and soy sauce. Pour ½ cup of marinade over wings in baking pan. Sprinkle both sides of wings with gelatin. Top with poppy seeds. Bake 30 minutes at 350°.
Ingredients: 12 chicken wings, vegetable oil, garlic, chili powder, allspice, tomato sauce, dark chocolate, hot pepper sauce, salt, chopped cilantro
Cooking Summary: Cook wings in heavy skillet over medium-high, about 5 minutes. Remove from pan. Add garlic, chili powder, and allspice to skillet, then tomato sauce and water, chocolate, hot sauce, and salt. Heat until chocolate is melted. Return wings to pan and cook 20 minutes. Serve with cilantro.
Chicken Wings from Guy Fieri
Ingredients: 1 to 2 lbs chicken wings, canola oil, ginger, sherry, white vinegar, sesame oil, honey, soy sauce, chili garlic sauce, scallions, sesame seeds
Cooking Summary: Bake wings 35 minutes in a 350° oven. In a pan, sauté ginger in oil. Add sherry, sesame oil, vinegar, soy sauce, honey, and chili garlic sauce. In a deep pot or fryer, heat 3” of oil to 350°. Cook wings in batches for about 3 minutes. Drain and add wings to sauce. Garnish with scallions and sesame seeds.
Ingredients: 4 lbs chicken wings, granulated garlic, cayenne pepper, dry mustard, fresh cracked black pepper, white pepper, ground cumin
Sauce Ingredients: olive oil, minced garlic, minced jalapeno, spice mixture from above, Crystal hot pepper sauce, butter, white vinegar, lime juice
Cooking Summary: Combine spices in a bowl, reserving 2 tablespoons for sauce. Coat wings with spice mixture and refrigerate 2 hours. Grill on medium high for 15-25 minutes, or bake at 375° for 45-55 minutes, turning halfway. Prepare sauce by combining olive oil, garlic and jalapeno in saucepan and sauté on medium high. Add reserved spice mix and hot sauce. Simmer, adding butter, vinegar, and lime juice. Serve sauce over wings.
Ingredients: 1 lb chicken wings, salt, fresh cracked black pepper
Sauce ingredients: ketchup, red wine vinegar, red chili flakes, adobo sauce, dry mustard, granulated garlic, sugar
Cooking Summary: Season wings with salt and pepper. Bake at 350° for 45 minutes. Cool, then refrigerate until ready to finish. Combine sauce ingredients in a gallon bag. Finish wings on the grill at 350°, 10-15 minutes to get some grill marks. Serve wings coated with sauce.
Hot Wings from Paula Deen
Ingredients: 12 chicken wings, oil for frying, butter, hot red pepper sauce.
Creamy Roquefort Dip ingredients: Roquefort cheese, cream cheese, mayonnaise, lemon juice, wine vinegar, sour cream
Cooking Summary: Mix Roquefort and cream cheese until smooth. Add remaining ingredients and mix. Chill 2 hours. Deep fry wings at 350, about 10 minutes. In a bowl, melt butter and add hot sauce. Toss with wings. Serve with dip.
Ingredients: 1 ½ lbs chicken wings, House Seasoning, minced garlic, vegetable oil, red tangy barbecue sauce, (reduced) pomegranate juice, hot sauce, honey, crushed red pepper flakes, butter, peanut oil for frying, celery sticks and red bell pepper slices
House Seasoning Ingredients: salt, black pepper, garlic powder
Cooking Summary: season wings with House Seasoning and bake 20 minutes at 400°. In saucepan, sauté garlic in oil. Add barbecue sauce, pomegranate juice, hot sauce, and honey. Add crushed red pepper flakes at the end. Add butter. Transfer sauce to large bowl. Fry wings in deep fryer at 350° for 10 minutes. Drain. Coat with sauce in bowl. Serve with celery and pepper slices.
Ingredients: 3 lbs chicken wings, hot sauce, Cajun seasoning, cayenne pepper, garlic powder, peanut oil for frying
Sauce Ingredients: butter, hot sauce, sweet Asian chili sauce, soy sauce
Cooking Summary: Toss wings with a mixture made from hot sauce, Cajun seasoning, cayenne pepper, and garlic powder. Refrigerate 24 hours. Remove wings from marinade and deep fry in batches in 2” of oil at 350° for 10 minutes. Serve with one of two sauces: Butter and hot sauce, or chili sauce and soy sauce.
Chicken Wings from Tyler Florence
Ingredients: 2 lbs chicken wings, soy sauce, fresh ginger, fresh cilantro leaves, minced garlic, lemon juice, kosher salt, fresh ground black pepper, extra virgin olive oil, butter, honey, sesame seeds
Cooking Summary: Marinate wings in refrigerator in soy, ginger, cilantro, garlic, and lemon juice, for 2 hours. Remove wings and season with salt and pepper. Melt butter in sauté pan, add honey and wings. Fry wings 5 minutes to brown, then continue cooking until done. Garnish with sesame seeds.
Wings in Garlic Sauce
Ingredients: 2 dozen chicken wings, flour, paprika, salt, pepper, Spanish olive oil, red pepper flakes, bay leaf, lemons, roasted garlic cloves, fresh cilantro, Spanish sherry, chicken broth
Cooking Summary: Season flour with paprika, salt, and pepper. Dredge wings in flour. Brown wings in oil in skillet, and remove. Add pepper flakes, bay leaf, lemon halves, garlic, oregano, sherry, and chicken broth. Cook 2 minutes to evaporate alcohol. Add chicken back to pan. Simmer covered 15 minutes, or bake in oven 20 minutes at 375°.
Ingredients: 2 dozen chicken wings, sea salt, fresh ground black pepper, fresh cilantro
Teriyaki Sauce Ingredients: Soy Sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, light brown sugar, red chiles, garlic cloves, fresh ginger
Cooking Summary: Prepare teriyaki sauce in a pot by bringing ingredients to a slow boil, and cooking 20 minutes. Season wings with salt and pepper. Bake at 400° for 20 minutes. Dip wings in teriyaki sauce and return to the oven for 10 to 15 minutes. Garnish with sesame seeds and cilantro.
Chicken Wings by The Neelys
Ingredients: 3 lbs chicken wings, peanut oil for frying, lemon pepper seasoning, butter, minced garlic, Texas Pete hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce
Seasoning Ingredients: Neely’s Dry Rub, kosher salt, cayenne pepper
Blue Cheese Dipping Sauce Ingredients: Danish blue cheese, buttermilk, sour cream, sugar, apple cider vinegar, salt, fresh cracked black pepper
Cooking Summary: Combine ingredients for dipping sauce and refrigerate. Toss wings with lemon pepper seasoning in a bowl. Fry wings in deep fryer in batches at 350° for 12-15 minutes. Drain and sprinkle with seasoning mix made from Dry Rub, salt and cayenne. Melt butter in a small pan and add garlic. Whisk in hot sauce, vinegar, Worcestershire sauce, and brown sugar. Toss wings with sauce in a large bowl. Serve with dipping sauce and carrot and celery sticks.
Ingredients: 3 lbs chicken wings, peanut oil for frying, kosher salt, smoked paprika, garlic powder, butter, garlic cloves, peach preserves, hot sauce, soy sauce
Cooking Summary: Toss wings with salt, paprika, and garlic powder. Cook in batches in deep fryer at 350° for 12 to 15 minutes. Drain on paper. Heat butter with garlic in saucepan. Stir in preserves, hot sauce, and soy. Toss wings with sauce in large bowl.
Honey Mustard Wings
Ingredients: 3 lbs chicken wing drumettes, Neely’s Barbecue Sauce, hot sauce, honey, Dijon mustard
Glaze Ingredients: butter, honey, Dijon mustard, green onions
Cooking Summary: Toss wings with barbecue sauce, orange zest, Dijon, and honey in a large bowl. Marinate at least 30 minutes, but you can marinate overnight. Grill wings on medium. Combine glaze ingredients and brush on wings. Grill another 2 minutes. Serve garnished with green onions.
Hot and Sticky Wings
Hot Wings from Sandra Lee
Ingredients: 3 lbs chicken wings, ketchup, apricot pineapple preserves, citrus herb seasoning, oregano, chili seasoning, jalapeno
Cooking Summary: Broil wings 8 to 10 minutes. Remove to crock pot. Combine remaining ingredients and pour over wings. Cook on high setting for 2 ½ to 3 ½ hours.
Ingredients: 5 lbs chicken wings, vegetable oil for frying, buttermilk, hot sauce, flour, poultry seasoning, garlic powder, onion powder, paprika, chili powder, salt, fresh ground black pepper
Cooking Summary: Combine buttermilk and hot sauce in a bowl. Place wings on shallow pan, and cover with buttermilk mixture. Refrigerate 2 to 5 hours. Combine flour and seasonings in large bag. Add chicken wings to coat. Fry wings in batches in deep fryer about 6 to 8 minutes. Drain and season with salt and pepper.
Ingredients: 4 lbs chicken drummettes, buttermilk, buffalo wing seasoning, hot sauce, blue cheese dressing, cucumbers
Cooking Summary: Combine wing seasoning, buttermilk, and hot sauce in a large bowl. Add drummettes and coat. Refrigerate 3-4 hours. Grill wings over medium high for 12 to 18 minutes, or broil in oven 15-20 minutes. Serve with dressing, celery, and cucumbers.
Alton Brown On the Wings of Chickens
Alton Brown Sweet and Sour Wing Glaze
Chicken Wings from Alton Brown
Ingredients: 12 chicken wings, orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar, crushed red pepper flakes
Cooking Summary: Place a steamer basket in 1” of water in a Dutch oven, and bring to a boil. Place wings in basket and steam 10 minutes over reduced heat. Remove wings to sheet pan and refrigerate one hour. Roast wings in 425° oven for 20 minutes. Turn wings and cook another 20 minutes. While wings are baking, prepare sauce with orange juice concentrate, honey, hoisin sauce, soy, vinegar, and pepper flakes, simmering in a small pan. Toss wings with sauce.
Ingredients: 12 chicken wings, butter, garlic clove, hot sauce, kosher salt
Cooking Summary: Steam, then bake wings as per Alton’s wings above. While chicken is in oven, melt butter with garlic, and add salt and hot sauce. Add chicken and coat.
Assortment of Chicken Wings
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