10 Best Chicken Wings Recipes That Will Put Your Local Wing Spot To Shame

Chicken wings are basically the MVP of game day, weeknight dinner, and every party in between. These recipes are tested, loved, and honestly so good you might double the batch. No fancy tricks here, just crispy, saucy, finger licking wings that actually work.

1. Classic Buffalo Chicken Wings

Ingredients:

2 lbs chicken wings, split into drumettes and flats
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup hot sauce (Frank’s RedHot works best)
4 tablespoons unsalted butter, melted
1 tablespoon white vinegar
Ranch or blue cheese for serving

Instructions:

Step 1: Pat your chicken wings completely dry with paper towels.

This is not optional. Seriously, dry them well. Any moisture left on the skin will steam the wings instead of making them crispy, and nobody wants soggy wings. I usually let them sit on a wire rack in the fridge uncovered for an hour if I have time. It dries out the skin even more.

If you skip this, they’ll still taste good, but you won’t get that crackly skin everyone goes crazy for.

Step 2: Toss the wings with baking powder, salt, and pepper in a large bowl.

Make sure every single wing is coated. The baking powder is the secret here. It raises the pH of the skin and helps it get super crispy without frying. People always ask me why my wings are crunchier than theirs, and this is it.

Don’t use baking soda by accident. Baking powder. They’re different. I’ve done that before and the wings tasted weird, trust me.

Step 3: Arrange wings on a wire rack set over a baking sheet and bake at 425°F for 45 to 50 minutes, flipping halfway.

Space them out so air circulates. You want them golden brown and crispy. If they’re touching too much, they’ll steam. Flip them around the 25 minute mark so both sides crisp up evenly.

The rack is key because it lifts the wings off the pan. Without it, the bottoms get soggy. Learned that the hard way.

Step 4: While wings bake, whisk together hot sauce, melted butter, and vinegar in a bowl.

This is your classic buffalo sauce. The butter mellows out the heat and makes it glossy. The vinegar adds a little tang that balances everything. You can add more hot sauce if you like it spicy, or dial it back if you don’t.

I make this sauce every single week. It’s that good.

Step 5: Toss the hot wings in the sauce immediately after they come out of the oven.

Do this while they’re still piping hot. The sauce sticks better and soaks in a little. Use tongs and really coat them well. If you want them extra saucy, add more. If you like them less messy, go light.

Serve them right away with ranch or blue cheese and celery if you’re feeling classic. These don’t last long. Ever.

2. Crispy Baked Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray

Instructions:

Step 1: Preheat your oven to 400°F and line a baking sheet with foil, then place a wire rack on top.

Spray the rack with cooking spray so the wings don’t stick. The foil makes cleanup easier because chicken wings drip fat as they cook. Without the rack, you lose all that crispiness.

This setup is a game changer. I used to bake wings directly on the pan and wonder why they were never crispy enough.

Step 2: Pat wings dry and toss them with baking powder and all the spices.

You want them evenly coated. The baking powder works magic here again. It draws moisture out of the skin and helps it crisp up in the oven. Mix everything in a big bowl or a zip top bag so every wing gets seasoned.

If the coating looks a little dusty, that’s normal. It’ll cook into the skin and disappear.

Step 3: Arrange wings in a single layer on the rack and bake for 50 to 55 minutes, flipping once.

Don’t crowd them. Give each wing space to breathe. Flip them halfway through so both sides get golden and crunchy. You’ll know they’re done when the skin is deep golden brown and crispy to the touch.

I usually check one by biting into it. If it’s crunchy, they’re ready. If not, give them another 5 minutes.

Step 4: Let them rest for 5 minutes before serving.

This is my favorite part. Resting lets the juices settle and the skin gets even crispier as they cool slightly. I know it’s hard to wait, but it’s worth it.

Serve them plain like this, or toss them in your favorite sauce. These are perfect as a base for any flavor you’re craving.

3. Honey Garlic Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup honey
3 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
Sesame seeds and sliced green onions for garnish

Instructions:

Step 1: Prep and season the wings with baking powder, salt, and pepper, then bake at 425°F for 45 minutes on a wire rack.

4. BBQ Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup BBQ sauce (your favorite brand or homemade)
2 tablespoons honey
1 tablespoon apple cider vinegar

Instructions:

Step 1: Season wings with baking powder, salt, and pepper, then bake at 425°F for 45 to 50 minutes on a wire rack.

You know the routine now. Dry, season, bake. The baking powder makes the skin crispy enough to hold all that thick BBQ sauce without getting mushy. That’s the whole trick.

Flip them halfway through so they brown evenly on both sides.

Step 2: Mix your BBQ sauce with honey and apple cider vinegar in a bowl.

The honey makes the sauce a little sweeter and stickier. The vinegar cuts through the sweetness and adds tang. This little tweak makes store bought BBQ sauce taste homemade. Stir it well so everything combines.

Use whatever BBQ sauce you love. Sweet, smoky, spicy, doesn’t matter. This works with all of them.

Step 3: Brush the wings with BBQ sauce during the last 10 minutes of baking.

Pull the wings out, brush them generously with sauce, and pop them back in the oven. This lets the sauce caramelize and stick to the wings without burning. You can do two coats if you want them extra saucy.

Watch them closely during this step. BBQ sauce has sugar and it can burn quickly.

Step 4: Toss wings in extra sauce right before serving.

Once they’re out of the oven, toss them in more BBQ sauce for that glossy, sticky finish. Some people like them lightly sauced, some like them dripping. Do what makes you happy.

These are perfect for summer cookouts or any time you want that smoky, sweet BBQ flavor without firing up the grill.

5. Garlic Parmesan Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter, melted
5 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)

Instructions:

Step 1: Bake seasoned wings at 425°F for 45 minutes on a wire rack until golden and crispy.

Same process. This base recipe works for literally any wing flavor you want. Once you nail the crispy baked wing technique, the sauce is just the fun part. These come out crunchy and ready to soak up all that garlicky, cheesy goodness.

Make sure they’re really crispy before moving to the next step.

Step 2: Melt butter in a small pan and sauté minced garlic for about 1 minute until fragrant.

Don’t brown the garlic. You just want it softened and super fragrant. The smell alone is worth making these wings. Stir it constantly so it doesn’t burn. Burnt garlic is bitter and ruins everything.

This step takes less than 2 minutes but it’s the most important one.

Step 3: Toss the hot wings in the garlic butter until fully coated.

Transfer wings to a big bowl, pour the garlic butter over them, and toss. Every wing should be shiny and buttery. The butter acts like glue for the Parmesan in the next step.

Don’t skip this. The garlic butter is what makes these wings incredible.

Step 4: Sprinkle Parmesan cheese, parsley, and red pepper flakes over the wings and toss again.

The cheese sticks to the buttery wings and creates this savory, salty crust. The parsley adds color and freshness. Red pepper flakes are optional but I always add them for a little kick.

Serve these immediately while the cheese is still melty. These are my go to when I want wings that feel a little fancier.

6. Spicy Korean Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon grated ginger
Sesame seeds and green onions for garnish

Instructions:

Step 1: Bake the seasoned wings at 425°F for 45 to 50 minutes on a wire rack.

Crispy wings first, sauce second. This is the formula. The Korean sauce is thick and sticky, so the wings need to be crispy enough to hold it without turning soft. Pat them dry really well before baking.

Flip halfway through like always.

Step 2: Make the Korean sauce by whisking together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

This sauce is sweet, spicy, tangy, and so good. Gochujang has a deep, fermented heat that’s different from hot sauce. You can find it at most grocery stores now in the international aisle. If you can’t find it, use sriracha, but it won’t taste quite the same.

Whisk everything until smooth. Taste it and adjust. Want it sweeter? Add more honey. Spicier? More gochujang.

Step 3: Toss the hot wings in the sauce until every piece is coated.

Use a large bowl and really get in there with tongs. The sauce is thick, so it takes a little effort to coat each wing evenly. But once you do, they look glossy and amazing.

This sauce clings like crazy. It’s one of the stickiest wing sauces I make, and I love it.

Step 4: Garnish with sesame seeds and sliced green onions before serving.

The sesame seeds add crunch and the green onions add freshness. These wings are bold and flavorful and everyone always asks what’s in them. I make them for parties and they disappear first every time.

Serve with pickled radish or cucumber if you want to keep the Korean vibe going.

7. Lemon Pepper Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons black pepper
4 tablespoons unsalted butter, melted
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 tablespoon lemon pepper seasoning
Fresh parsley for garnish

Instructions:

Step 1: Season wings with baking powder, salt, and black pepper, then bake at 425°F for 45 minutes on a wire rack.

You’ve got this step memorized by now, right? Dry wings, season them, bake them crispy. The lemon pepper flavor is light and bright, so you really want that crunchy texture to balance it out.

These come out golden and beautiful.

Step 2: Mix melted butter, lemon zest, lemon juice, and lemon pepper seasoning in a bowl.

The lemon zest is key here. It has so much more flavor than just the juice. The butter makes the sauce rich and the lemon pepper seasoning adds that classic peppery, citrusy punch. Stir it all together until combined.

Taste it. If you want more lemon, add more zest or juice. If you want more pepper, add more seasoning.

Step 3: Toss the hot wings in the lemon butter sauce.

Do this right out of the oven while they’re still super hot. The sauce soaks in a little and coats the wings perfectly. These are tangy, buttery, and so fresh tasting. They don’t feel heavy like some saucy wings do.

I love these in the summer because they feel lighter.

Step 4: Garnish with fresh parsley and serve with extra lemon wedges.

The parsley is just for looks, but the extra lemon wedges are great for anyone who wants more citrus. Some people squeeze extra lemon right on top. I’m one of those people.

These are simple but so flavorful. You don’t always need a complicated sauce to make great wings.

8. Teriyaki Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup soy sauce
1/4 cup mirin (or substitute with 2 tablespoons honey and 2 tablespoons water)
3 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water
Sesame seeds and green onions for garnish

Instructions:

Step 1: Bake the seasoned wings at 425°F for 45 minutes on a wire rack until crispy and golden.

Same crispy wing base. This works every time. The teriyaki sauce is sweet and glossy, so the wings need to be crunchy to hold up. Don’t skip the wire rack or they’ll steam instead of crisp.

Flip them halfway through for even browning.

Step 2: Make the teriyaki sauce by combining soy sauce, mirin, brown sugar, garlic, and ginger in a saucepan over medium heat.

Bring it to a simmer and let it cook for about 3 minutes. The sugar will dissolve and the sauce will start to smell amazing. Stir it occasionally so nothing sticks to the bottom.

If you don’t have mirin, the honey and water substitute works fine. It won’t be quite as authentic but it’s still delicious.

Step 3: Thicken the sauce by stirring in the cornstarch slurry and simmering for another 2 minutes.

9. Cajun Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons melted butter
Fresh parsley for garnish

Instructions:

Step 1: Toss wings with baking powder, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.

This is a dry rub situation. Mix all the spices together in a bowl, then toss the wings until they’re completely coated. The wings will look heavily seasoned, and that’s exactly what you want. The spices form a flavorful crust as they bake.

If you like it spicy, add more cayenne. If not, cut it back or leave it out.

Step 2: Arrange wings on a wire rack and bake at 425°F for 45 to 50 minutes, flipping halfway.

These wings get so crispy and the spice rub caramelizes into the skin. The smell while they’re baking is incredible. Make sure to flip them so both sides get that deep golden color and crispy texture.

Check them at 45 minutes. If they need more time, give them another 5.

Step 3: Brush the hot wings with melted butter right when they come out of the oven.

The butter adds richness and helps the spices stick even more. It also gives them a shiny finish. You don’t need a lot, just a light brush or drizzle over the top.

Some people skip this, but I think it makes a difference.

Step 4: Garnish with fresh parsley and serve immediately.

These are bold, spicy, smoky, and so flavorful. The Cajun seasoning brings the heat and the smoked paprika adds depth. I make these all the time because they’re simple but taste like you worked way harder than you did.

Serve with ranch or a cooling dip if you want to balance the spice.

10. Air Fryer Chicken Wings

Ingredients:

2 lbs chicken wings, split
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Your favorite wing sauce for tossing

Instructions:

Step 1: Pat wings dry and toss with baking powder, salt, pepper, and garlic powder.

Same technique as oven wings. Dry skin equals crispy wings. The air fryer circulates hot air around the wings, so you get crispiness without needing a wire rack. But you still need to start with dry wings or it won’t work.

Coat them evenly with the baking powder mixture.

Step 2: Preheat your air fryer to 400°F, then arrange wings in a single layer in the basket.

Don’t overcrowd them. You might need to cook them in batches depending on the size of your air fryer. If they’re stacked on top of each other, they won’t crisp up properly. Leave space between each wing.

This is the key to getting them crispy in the air fryer.

Step 3: Air fry for 25 to 30 minutes, shaking the basket every 10 minutes.

Shaking the basket helps them cook evenly on all sides. You’ll see them getting golden and crispy as you go. At 25 minutes, check one. If it’s crispy and cooked through, they’re done. If not, give them another 5 minutes.

Air fryer times vary, so keep an eye on them the first time you make these.

Step 4: Toss in your favorite sauce and serve immediately.

Buffalo, BBQ, honey garlic, whatever you want. The air fryer makes these so fast and easy. I use this method on busy weeknights when I don’t want to turn on the oven. They come out just as crispy, maybe even crispier.

These are perfect when you need wings in a hurry.

Final Words

There you go. Ten wing recipes that actually work. Pick your favorite, make a batch, and enjoy. Let me know which one you tried first. I’m always curious what people go for.