Smoky Paprika Chicken Wings

These bone-in wings roast with smoked paprika until the skin browns, then get a thin ketchup-and-honey glaze for the final minutes in the oven. Adding the glaze late gives it a chance to cling and turn glossy without exposing the honey to the full roast. The finished wings have a deep red coating, darker edges, and a light scattering of parsley.

Servings: 4 appetizer servings. Prep: 15 minutes. Cook: 40–50 minutes, plus a 5-minute rest.

Ingredients for Smoky Paprika Chicken Wings

• 2 lb separated chicken wing flats and drumettes (about 900g)
• 1 tablespoon neutral oil, plus a little for the rack
• 2 teaspoons smoked paprika, divided
• 1 teaspoon Morton kosher salt
• 1 teaspoon garlic powder
• 1/4 cup ketchup (60g)
• 2 tablespoons honey (about 40g)
• 2 teaspoons apple cider vinegar
• 1 teaspoon finely chopped flat-leaf parsley

If using Diamond Crystal kosher salt instead of Morton, use about 1 1/2 teaspoons. Use smoked paprika rather than sweet paprika to keep the wings’ defining smoky flavor.

How to Make Smoky Paprika Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 425°F (220°C) with a rack in the middle position. Set a lightly oiled, oven-safe wire rack inside a large rimmed baking sheet.
2. Season the wings: Pat the wings dry. Toss with the tablespoon of oil, 1 teaspoon smoked paprika, the salt, and garlic powder. Arrange in a single layer with space between pieces; use a second pan if needed so the wings brown instead of steam.
3. Roast until browned: Roast uncovered for about 35–42 minutes, turning the wings halfway through and rotating the pan if it browns unevenly. Start checking around 35 minutes, especially if the pieces are small. The skin should have noticeable color before you add the glaze.
4. Mix the glaze: While the wings roast, stir the ketchup, honey, vinegar, and remaining 1 teaspoon smoked paprika together in a clean bowl until smooth.
5. Glaze and finish: Coat the browned wings in a thin, even layer of glaze and return them to the rack. Roast for another 5–8 minutes, watching for blackened spots. The glaze should cling and look glossy rather than watery. Check the thickest pieces with an instant-read thermometer, placing the probe in the meat away from bone. The wings must reach at least 165°F (75°C); give larger pieces more time if needed.
6. Rest and serve: Let the wings stand for about 5 minutes. Pile them on a platter and scatter the parsley lightly over the top.

Why Add the Glaze at the End?

Honey can darken and scorch during a long roast, while early glazing can hide skin that has not browned. Roast the wings first, then use the short final roast to set the coating. If the glaze starts to blacken, check the wings promptly; glaze color alone does not tell you whether the chicken has reached 165°F.

Wing size and pan loading affect the timing. Check larger pieces individually, and rely on the thermometer rather than the clock. If you do not have an oven-safe wire rack, lightly oil the sheet pan and roast the wings directly on it; the areas touching the pan may brown less evenly.

Serving and a Spicy Option

Serve the wings warm, with any dipping sauce on the side. For a little heat, stir 1/8–1/4 teaspoon cayenne into the glaze. For other glazed wing flavors, try maple glazed chicken wings or sweet chili chicken wings.

Storing and Reheating

Refrigerate leftover wings promptly in an airtight container for up to 3–4 days. Reheat covered or loosely tented in a moderate oven until hot throughout, then uncover briefly if needed. Watch closely so the honey glaze does not burn; it may not look as glossy as it did when freshly cooked.

The glaze can be mixed ahead and refrigerated separately; stir it before use. Cooked wings can be frozen for up to 2–3 months for best quality, though the glaze may lose some shine after thawing and reheating.

Nutrition

Approximate per serving (1/4 of the recipe): 320 calories, 26g protein, 20g fat, and 13g carbohydrates. Approximate per 100g of edible cooked wings: 210 calories, 17g protein, 13g fat, and 9g carbohydrates. Estimates exclude bones and vary with wing size, rendered fat, and how much glaze remains on the wings.

Jamaican Jerk Chicken Wings

These Jamaican jerk-inspired wings start with raw flats and drumettes coated in a fresh paste of chile, allspice, thyme, and aromatics. Most of the cooking happens over indirect heat, giving the wings time to cook through before a brief turn over direct heat adds browned skin and scattered char. A thin honey-lime glaze goes on after grilling, so the wings stay glossy without scorching the honey.

Yield: 4 appetizer servings. Prep: 20 minutes. Marinate: 8–24 hours. Cook: About 45–55 minutes, depending on the grill and wing size.

Ingredients for Jamaican Jerk Chicken Wings

• 2 pounds raw chicken wings, split into flats and drumettes, tips removed (about 900g)
• 4 scallions, roughly chopped
• 3 garlic cloves
• 1 tablespoon chopped fresh ginger
• 1 small Scotch bonnet or habanero pepper, seeded for less heat if desired
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons lime juice, divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon light brown sugar
• 2 tablespoons neutral oil, plus a little for the grill grates
• 3 tablespoons honey
• Lime wedges, optional, for serving

Scotch bonnet and habanero peppers are both very hot. For milder wings, remove the seeds or use less pepper. Wash your hands after handling the chile and avoid touching your eyes.

How to Grill Jamaican Jerk Chicken Wings

1. Make the paste: Blend the scallions, garlic, ginger, chile, thyme, allspice, soy sauce, 2 tablespoons lime juice, vinegar, brown sugar, and oil into a thick, textured paste. Before it touches the chicken, transfer 1 tablespoon to a separate clean, covered container and refrigerate it for the glaze.
2. Marinate the wings: Coat the raw wings with the remaining paste. Cover and refrigerate for 8–24 hours, keeping the reserved paste separate.
3. Prepare the grill: Preheat a covered grill to about 400°F (205°C) with a hotter direct-heat zone and a cooler indirect-heat zone. Clean and lightly oil the grates. Place the wings in a single layer over indirect heat, leaving a little space between them and any excess pooled marinade behind.
4. Cook over indirect heat: Cover and grill, flipping partway through and rotating wings away from hot spots as needed. If a wing sticks, wait a few more minutes rather than pulling it free. Begin checking the thickest pieces after 30–35 minutes; indirect cooking usually takes about 40–50 minutes. Move the wings to direct heat when they reach about 175°F (80°C) in the thickest meat, without touching bone.
5. Finish over direct heat: Grill briefly, turning and watching closely, until the skin has small charred spots rather than an overall black coating. Remove the wings when the thickest pieces reach 180–185°F (80–85°C).
6. Glaze and serve: Warm the clean reserved paste with the honey and remaining 1 tablespoon lime juice over low heat until hot and fluid. Pour a small portion into a clean dipping bowl before brushing a thin layer of the rest over the wings. Rest for about 5 minutes, then spread the wings loosely on a tray with the sauce alongside. Offer lime wedges if desired.

How to Keep the Jerk Paste from Burning

Keep the grill covered while the wings cook over indirect heat. The paste can darken quickly over direct heat, so save that hotter zone for a short finish once the wings are nearly done. Grill hot spots and wing size affect timing; check thicker pieces individually instead of relying on the clock. Chicken is food-safe at 165°F (75°C), but the higher endpoint here gives wings a more tender texture.

Why the Honey Glaze Goes on Last

Honey can scorch over direct heat. Brushing on a thin layer after grilling adds shine without hiding the browned skin and jerk seasoning. Use only paste reserved before raw-chicken contact, and keep the dipping portion separate from the glaze used with the brush.

For another sweet-hot flavor, try these sweet and spicy chicken wings. For an oven-based wing recipe, see these oven-baked sweet chili chicken wings.

Storing and Reheating Leftover Wings

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout. An oven can help restore some surface texture, though the glazed skin will remain somewhat sticky.

Nutrition

Approximate nutrition per appetizer serving (1/4 of the recipe): 380 calories, 23g protein, 25g fat, and 20g carbohydrates. Per 100g of edible wings and glaze: approximately 300 calories, 18g protein, 20g fat, and 16g carbohydrates. Estimates vary with wing size, the amount of paste retained, and how much glaze is used; bones are excluded from the per-100g estimate.

Maple Glazed Chicken Wings

These oven-baked wings have browned skin beneath a sticky, deep amber maple glaze. They roast before the glaze goes on, giving the skin time to brown without exposing the sweet sauce to the full baking time. Soy sauce, ketchup, vinegar, and garlic balance the maple syrup.

Whole wings, tips attached, make a generous shared platter. Because their size varies, use the browning and temperature cues alongside the cooking time.

Ingredients for Maple Glazed Chicken Wings

• 3 pounds whole chicken wings, tips attached (about 8–10 wings; 1,350g)
• 1 tablespoon neutral oil, plus a little for the pan or rack
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup pure maple syrup (160g)
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, finely minced

Yield: 4 appetizer servings. Time: About 15 minutes to prepare, 40–50 minutes to cook, and 5 minutes to rest.

How to Bake Maple Glazed Chicken Wings

1. Prepare the pan: Fully preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly oil it, or set a lightly oiled oven-safe wire rack over the sheet.
2. Dry and season: Pat the wings thoroughly dry, then toss with the oil, salt, and pepper. Arrange them in one layer with space between them; use two sheets if needed. Dry surfaces and enough space help the skin brown instead of steam.
3. Bake until browned: Bake uncovered, turning the wings after about 20 minutes. Check their color around 30 minutes and begin checking the temperature around 35 minutes, especially if they are small. Continue until the skin is substantially golden brown with browned edges, about 30–40 minutes before glazing.
4. Simmer and reserve the glaze: While the wings bake, combine the maple syrup, soy sauce, ketchup, vinegar, and garlic in a small saucepan. Simmer gently over medium-low heat for 5–8 minutes, stirring occasionally, until the sauce lightly coats a spoon but still flows. For dipping, transfer a small portion to a clean bowl before any brush or spoon touches the chicken.
5. Glaze and finish: Brush the browned wings with the remaining glaze. Return them to the oven for 8–10 minutes, watching closely near the end. The coating should be glossy and dark amber, with a few darker patches but no widespread scorching. An instant-read thermometer inserted into the thickest meaty area, away from bone, must register at least 165°F (75°C).
6. Rest and serve: Let the wings stand for about 5 minutes so the glaze settles. Arrange them loosely on a platter and serve with the clean reserved glaze, if using.

Why Glaze the Wings Near the End?

Roasting the wings first lets the skin brown before the maple glaze is applied. The short final bake sets the coating, but the sweet sauce can darken quickly, so watch it during the last few minutes. If the glaze runs off a spoon like a thin liquid, simmer it a little longer before brushing it on.

For a different sweet and tangy finish, try these sweet chili chicken wings.

Whole Wings or Wing Sections

Whole wings give the platter its tips-attached shape. Separated flats and drumettes also work, but smaller pieces may finish sooner. Start checking them earlier, and use browned skin and a reading of at least 165°F in the meaty portion rather than the full whole-wing cooking time. If using frozen wings, thaw them fully, drain them, and pat them dry before seasoning.

Optional Heat and Serving

For a little heat, stir 1–2 teaspoons Sriracha into the glaze before simmering. Prepared fries and coleslaw can be served alongside the wings, but they are not part of the recipe.

Storing and Reheating Leftovers

Refrigerate cooked wings in an airtight container for up to 3 days. Reheat on a lined baking sheet at 350°F (175°C) for about 10–12 minutes, until heated through. The glaze may be less shiny after reheating.

Nutrition

Approximate nutrition per appetizer serving (1/4 of the recipe): 540 calories, 35g protein, 28g fat, and 33g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 225 calories, 15g protein, 12g fat, and 14g carbohydrates. Values vary with wing size, edible yield, rendered fat, and the amount of glaze served.

Sticky Asian Chicken Wings

These oven-baked drumettes and flats have browned skin beneath a glossy soy-honey-hoisin glaze. The wings bake on a rack before the sauce goes on, giving the skin time to brown without exposing the honey to a long, hot bake. A brief return to the oven makes the glaze sticky and lightly caramelized. Pile the wings on a platter and finish with white and black sesame seeds and fresh scallions.

Time: 15 minutes prep, 45–55 minutes cooking, plus a 3-minute rest. Servings: 4 as an appetizer or about 2–3 as a main dish.

Ingredients for Sticky Asian Chicken Wings

Wings

• 2 lb separated, bone-in chicken wing drumettes and flats (900g)
• 1 tablespoon aluminum-free baking powder (about 12g), not baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Glaze

• 1/4 cup soy sauce
• 1/4 cup honey (about 85g)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 teaspoons finely grated fresh ginger
• 3 garlic cloves, finely minced
• 1 teaspoon toasted sesame oil
• 1 teaspoon sriracha, optional

To Finish

• 2 teaspoons mixed white and black sesame seeds
• 2 scallions, thinly sliced

Omit the sriracha for milder wings. For a more chile-forward glaze, try these oven-baked honey sriracha chicken wings. For a gluten-free version, use gluten-free-labeled tamari, hoisin, and baking powder.

How to Bake Sticky Asian Chicken Wings

1. Prepare the pan: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet, set an oven-safe wire rack over it, and lightly grease the rack.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the baking powder, salt, and pepper until lightly coated, with no powdery clumps. Arrange them in one layer on the rack without overlapping. Use a second rack-lined pan if needed; crowded wings will brown less readily.
3. Bake the wings: Bake uncovered for 40–50 minutes, rotating the pan halfway through. Begin checking the thickest wings around 35 minutes. Before glazing, the skin should be browned and the meat should reach 165°F (75°C) in its thickest part, with the thermometer tip away from the bone. Larger wings may need more time.
4. Simmer the glaze: Near the end of baking, whisk the soy sauce, honey, hoisin, rice vinegar, ginger, garlic, sesame oil, and optional sriracha in a small saucepan. Simmer over medium-low heat for 3–5 minutes, whisking, until glossy and thick enough to lightly coat a spoon. Keep the heat gentle so the sauce does not scorch.
5. Glaze and finish: Brush or toss the cooked wings evenly with the warm glaze. Return them to the rack in one layer and bake at 425°F for about 5 minutes more. Watch closely; remove them when the coating is bubbly, sticky, and lightly caramelized, before it turns black.
6. Rest and serve: Let the wings stand for about 3 minutes. Pile them on a serving platter and scatter the sesame seeds and scallions over the top.

Why Add the Glaze at the End?

Drying and spacing the wings helps the skin brown before it is sauced. Adding the honey-based glaze only for the final few minutes lets it cling and caramelize without burning during the longer bake. The finished coating should be sticky and glossy; the skin will not stay completely crackly beneath it.

Serving and Reheating

Serve the wings as a shareable snack, or with rice and stir-fried vegetables for dinner. For a different soy-forward glaze, try these oven-baked teriyaki chicken wings.

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 400°F (205°C) oven for about 8–10 minutes, until heated through. The glazed skin will be softer than when freshly made; microwaving softens it further.

Nutrition

Approximate per serving, based on 4 appetizer servings: 380 calories, 25g protein, 21g fat, and 24g carbohydrates. Approximate per 100g of edible prepared wings: 240 calories, 16g protein, 13g fat, and 15g carbohydrates. Values vary with wing size, edible meat yield, and how much glaze remains on the pan.

Cajun Dry Rub Chicken Wings

These air-fried wingettes and drumettes have browned skin and a savory-spicy Cajun coating that stays dry, not sticky. Start with fully thawed wings and pat them dry so the skin can crisp. A little oil helps the seasoning cling, while a single layer in the basket gives each piece room to brown. Serve the wings hot with dip on the side rather than coating them with sauce.

Ingredients for Cajun Dry Rub Chicken Wings

• 2 pounds fresh or fully thawed, separated chicken wingettes and drumettes (about 900g)
• 1 tablespoon neutral oil, such as canola or vegetable oil
• 2 tablespoons Cajun seasoning

Optional for serving: About 1/2 cup creamy white dip, such as ranch-style dip, and about 2 cups carrot and celery sticks and cucumber slices.

Makes 4 appetizer servings. Cajun blends vary in salt and heat, so check the label before adding any extra salt. The wings need none by default.

How to Make Cajun Wings in the Air Fryer

1. Preheat and dry: Preheat a basket-style air fryer to 380°F (195°C). If it has no preheat setting, run it empty for about 4 to 5 minutes. Make sure the wings are fully thawed, then pat them dry on all sides.
2. Oil and season: Toss the wings with the oil in a mixing bowl. Add the Cajun seasoning and turn until every piece is coated. Adding oil first helps the dry rub stick without making the wings saucy.
3. Air-fry: Arrange the wings in a single layer with a little space between them. Cook in batches rather than stacking; 2 pounds may not fit at once. Air-fry for 20 to 25 minutes per batch, flipping each wing about halfway through.
4. Check doneness: Start checking at 20 minutes. The skin should look crisp and golden beneath the reddish-brown rub, with a few darker toasted spots. Insert an instant-read thermometer into the thickest part of the largest wing without touching bone. Continue cooking as needed until it reaches at least 165°F (75°C).
5. Serve: Transfer the wings promptly to a shallow serving dish. For a platter-style presentation, pile them in a dark cast-iron skillet with the dip in a small bowl behind them and the vegetables alongside. The skillet is for serving, not cooking; keep the dip off the wings so the coating stays dry.

How to Keep the Wings Crisp

Wet wings and a crowded basket can leave the skin soft or unevenly browned. Dry each thawed piece thoroughly and leave room for air to circulate. If one batch must wait while another cooks, leave it uncovered rather than holding it in a deep pile. Wing size and air-fryer models affect cooking time, so use both the browned skin and the thermometer reading to judge doneness.

Homemade Cajun Seasoning Option

To control the salt and heat, combine paprika, salt, garlic powder, onion powder, black pepper, dried oregano, cayenne, and dried thyme. Use about 2 tablespoons in place of the purchased seasoning, adjusting the salt and cayenne to taste.

For a sticky alternative, try these air fryer honey mustard chicken wings. For a separate oven-baked option, see these garlic butter chicken wings.

How to Store and Reheat the Wings

Cool leftover wings and refrigerate them in an airtight container for 3 to 4 days. Reheat the unsauced wings in a preheated 350°F (175°C) air fryer for about 3 to 4 minutes, or until hot and crisp. Larger or colder portions may need longer.

Cooked wings can be frozen airtight for up to 2 months. Thaw them overnight in the refrigerator before reheating. The 20-to-25-minute cooking time above is for fresh or fully thawed wings, not frozen ones.

Nutrition

Approximate per appetizer serving, based on 4 servings and excluding optional dip and vegetables: 285 calories, 23g protein, 21g fat, and 2g carbohydrates. Approximate per 100g of cooked edible wings: 260 calories, 21g protein, 19g fat, and 2g carbohydrates. Values vary with wing size, the amount of edible meat and skin, rendered fat, and the seasoning blend.

Honey Mustard Chicken Wings

These air fryer wings have browned skin beneath a sticky, dark amber honey-mustard glaze. Dijon gives the sauce a smooth tang, while whole-grain mustard leaves visible speckles on each piece. The wings cook before the honey goes on, so the glaze can cling and darken during a brief finish without spending the full cooking time in the hot basket.

Allow about 40 minutes if the wings fit in one batch, or 60 to 70 minutes if they need two. Use a thermometer and watch the glaze closely; wing size and air fryer capacity affect the timing.

Ingredients for Honey Mustard Chicken Wings

• 2 pounds thawed split chicken wings, drumettes and flats (about 900g)
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 cup honey (about 85g)
• 2 tablespoons Dijon mustard (about 30g)
• 2 tablespoons whole-grain mustard (about 30g)
• 2 teaspoons apple cider vinegar
• Optional: 1/8 to 1/4 teaspoon cayenne pepper
• Optional: 1 to 2 tablespoons loosely packed flat-leaf parsley leaves, for serving

If starting with whole wings, remove the tips and separate the drumettes and flats. Omit the cayenne for wings without heat; keep both mustards for the tangy, speckled glaze.

How to Make Honey Mustard Chicken Wings in the Air Fryer

1. Dry and season: Pat the thawed wings thoroughly dry with paper towels. Toss with the olive oil, salt, garlic powder, smoked paprika, black pepper, and cayenne, if using.
2. Air-fry the wings: Preheat the air fryer to 380°F (195°C) for about 3 minutes if your model calls for it. Arrange the wings in a loose single layer with space between pieces; cook in batches rather than stacking. Air-fry for 20 to 25 minutes per batch, turning halfway. Start checking around 18 minutes. The skin should be browned, and a thermometer inserted into the thickest meat without touching bone should read at least 165°F (75°C).
3. Warm the glaze: While the wings cook, stir the honey, Dijon mustard, whole-grain mustard, and vinegar in a small saucepan over low heat for 2 to 3 minutes, until warm and combined. The mustard grains should remain visible.
4. Coat and set: Toss the cooked wings with the warm glaze in a clean bowl. Return them to the air fryer in a loose layer at 350°F (175°C) for about 2 to 3 minutes per batch, until the coating looks shiny and clings to the wings. Watch closely and remove them sooner if the glaze starts to get too dark.
5. Rest and serve: Let the wings rest for 2 to 3 minutes, then arrange them on a plate. Scatter a few parsley leaves over them, if using.

Why the Glaze Goes on Last

Honey can scorch before the chicken cooks through. Browning the seasoned wings first lets the sauce spend only a short time in the air fryer. During that final step, look for a glossy coating with deep amber patches, not blackened spots. If the glaze already clings well or darkens quickly, shorten or skip the final heat.

How to Get Evenly Browned Wings

Dry wings and space between pieces help the skin brown instead of steaming. A 5- to 6-quart air fryer may need two batches for 2 pounds of wings, adding to the total time. If the flats and drumettes differ greatly in size, check the pieces individually with a thermometer rather than assuming they finish together.

Serving the Wings

Serve warm as an appetizer, or pair with crisp slaw or roasted vegetables for dinner. For a different sweet-spicy glaze, try these honey sriracha chicken wings. For a savory alternative, see these garlic butter chicken wings.

Storing and Reheating

Refrigerate cooked wings promptly in an airtight container for up to 3 to 4 days. Reheat in the air fryer at about 350°F until hot throughout, checking early because the honey glaze can darken further.

The glaze can be mixed ahead and refrigerated separately; warm it gently before coating the cooked wings. Cooked wings can also be frozen in an airtight container for up to 2 to 3 months, though the glaze may be less glossy after thawing and reheating.

Nutrition

Approximate per serving: 4 appetizer servings; about 450 calories, 33g protein, 26g fat, and 19g carbohydrates. Approximate per 100g of edible finished wings: 260 calories, 19g protein, 15g fat, and 11g carbohydrates. Estimates exclude optional cayenne and parsley and vary with wing size, edible meat yield, and how much fat renders during cooking.

Crispy Fried Chicken Wings

These split, bone-in wings have a substantial, craggy crust rather than a thin coating. An egg-and-milk dip helps seasoned flour and cornstarch cling to the flats and drumettes; pressing the dry mixture onto each piece creates the rough surface.

Fry the wings in small batches in oil near 350°F (175°C), then drain them uncovered on a rack. The finished wings should be deeply golden to reddish brown and crisp enough to serve without sauce. Makes 4 appetizer servings or 2 to 3 main-dish servings.

Ingredients for Crispy Fried Chicken Wings

• 2 pounds split chicken wings, drumettes and flats (about 900g)
• 1 cup all-purpose flour (120g)
• 1/2 cup cornstarch (60g)
• 1 teaspoon baking powder
• 1 teaspoon fine salt, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 large egg
• 1/2 cup milk
• About 6 to 8 cups neutral frying oil, such as vegetable or canola oil, or enough for a 2- to 3-inch depth

Equipment: Use a 5- to 6-quart heavy pot, a frying thermometer, an instant-read meat thermometer, tongs or a spider strainer, and a wire rack set over a sheet pan.

How to Fry Chicken Wings

1. Dry and season: Pat the wings dry with paper towels and sprinkle them with 1/2 teaspoon of the salt.
2. Mix the coating and dip: In one bowl, whisk together the flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, paprika, garlic powder, and pepper. In another bowl, whisk the egg and milk until smooth.
3. Coat and rest: Dip each wing in the egg mixture, letting the excess drip off. Press it into the dry mixture, packing on small, uneven clumps rather than smoothing the coating flat. Set the wings apart on a wire rack for about 10 minutes so the breading can cling.
4. Heat the oil: While the wings rest, heat 2 to 3 inches of oil in the heavy pot to 350°F. The oil must remain well below halfway up the pot. Keep the pot uncovered and water away from the hot oil.
5. Fry in batches: Carefully lower in about 4 to 6 wing sections, or fewer if needed to leave space between them. Let the coating set briefly before gently separating pieces that touch or turning them for even browning. Keep the oil near 350°F. Start checking at about 8 minutes; batches generally take 8 to 12 minutes, but large pieces may need longer. The crust should be crisp and deeply golden to reddish brown, and the thickest meat must reach at least 165°F (75°C) without the thermometer tip touching bone.
6. Drain and repeat: Transfer the cooked wings to a clean wire rack in a single layer and leave them uncovered for a few minutes. If the rack held raw wings, wash and dry it before using it for cooked wings. Let the oil return to 350°F before adding another batch. Pile the drained wings on a plate and serve unsauced.

How to Keep the Coating Crisp

Let the excess egg dip fall away before pressing on the flour mixture. The coating should look uneven and substantial before frying; moving the wings as soon as they enter the oil can pull that breading loose.

If a batch crowds the pot and the oil temperature falls too far, the coating can turn greasy. Fry fewer pieces at once and check that the oil has returned to 350°F before continuing. Drain the wings on a rack, not in pooled oil, and leave them uncovered so steam does not soften the crust.

Oil Temperature and Wing Doneness

Eight minutes is a point to start checking, not a guaranteed finish time. Wing size and the number of pieces in the pot affect how long each batch takes. Probe a thick section of meat from the side, keeping the thermometer tip clear of the bone.

If the crust browns before the meat reaches 165°F, check the oil temperature, reduce the heat if needed, and continue frying until the chicken is cooked through.

Serving and Variations

Serve the wings hot and plain, with coleslaw or fries for a larger meal. Offer dipping sauce separately if desired; tossing the wings in sauce will soften the crust. For mild heat without sauce, mix 1/4 teaspoon cayenne into the dry coating.

For a separate sauced fried-wing recipe, try these honey garlic chicken wings. For an oven-baked alternative, see these garlic Parmesan chicken wings.

Storing and Reheating Leftovers

Refrigerate leftover wings promptly in an airtight container for up to 3 to 4 days. To restore some crispness, reheat them uncovered on a rack in a 375°F (190°C) oven until hot throughout. Start checking after about 10 minutes; larger pieces may take longer.

Cooked wings can also be frozen in a well-sealed freezer-safe container for up to 2 months, though the crust may soften.

Nutrition

Approximate per appetizer serving: Based on 4 servings, about 625 calories, 29g protein, 43g fat, and 29g carbohydrates. These figures vary with the amount of coating retained and oil absorbed.

Sweet Chili Chicken Wings

These oven-baked flats and drumettes have browned skin beneath a thin, glossy sweet chili glaze. Patting the wings dry and spacing them on a rack helps the skin crisp before the sauce goes on. The bottled sweet chili sauce is warmed with soy sauce and lime, then added near the end so its sugar does not spend the full bake in the oven.

A brief return to the oven sets the glaze. Chives, red pepper flakes, and lime wedges finish the platter.

Yield: 4 appetizer servings, about 16–20 wing pieces. Time: 15 minutes prep, 42–48 minutes cooking; about 60–65 minutes total.

Ingredients for Sweet Chili Chicken Wings

• 2 pounds thawed bone-in, skin-on party wings, mixed flats and drumettes (about 900g)
• 2 teaspoons aluminum-free baking powder
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• About 1 teaspoon neutral oil, for greasing the rack
• 1/2 cup bottled sweet chili sauce (about 140g)
• 1 tablespoon soy sauce
• 2 fresh limes, for 1 tablespoon juice and serving wedges
• 1 tablespoon finely chopped chives
• 1/4 teaspoon crushed red pepper flakes, or a light scattering

Use baking powder, not baking soda. Sweet chili sauces vary in sweetness, thickness, and heat, so taste yours before adding extra spice.

How to Make Sweet Chili Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 425°F (220°C). Set an oven-safe wire rack over a rimmed baking sheet and lightly grease the rack with the oil.
2. Dry and season: Pat the thawed wings thoroughly dry with paper towels. Toss with the baking powder, salt, garlic powder, and black pepper until lightly and evenly coated, with no heavy white clumps.
3. Bake until crisp: Arrange the wings in one spaced layer on the rack. Use a second sheet pan and rack if needed rather than crowding them. Bake uncovered for about 40–45 minutes, flipping after roughly 20 minutes. Start checking at 35 minutes. Before saucing, the skin should be deeply golden with crisp edges, and a thermometer inserted into the thickest meat without touching bone should read at least 165°F (75°C). Larger wings may need longer; cooking beyond the safety minimum can make wing meat more tender.
4. Warm the glaze: Near the end of the main bake, combine the sweet chili sauce, soy sauce, and 1 tablespoon lime juice in a small saucepan. Stir over low heat for 2–3 minutes, until glossy and thick enough to lightly coat a spoon but still pourable.
5. Coat and set: Let the cooked wings stand for about 2 minutes. Toss with just enough warm glaze to coat each piece thinly, then return them to the rack. Bake for 2–3 minutes more, watching closely. Remove the wings when the glaze is shiny and tacky, before it blackens.
6. Serve: Arrange the wings loosely on a shallow platter. Scatter the chives and red pepper flakes over them, add the lime wedges alongside, and serve promptly.

How to Keep the Wings Crisp

Thaw the wings before cooking so you can dry the skin thoroughly. Space the pieces on the rack to let moisture escape, and continue the main bake if the skin still looks pale at 40–45 minutes. Once glazed, the wings will soften over time, so serve them soon after the short finishing bake.

When the Sweet Chili Glaze Is Ready

The warmed glaze should cling to a spoon without becoming thick or pasty. Toss the wings with only enough to make a thin coating; excess sauce can pool on the platter and soften the skin. The final oven step sets the glaze, but sugary sauces can darken quickly, so keep it brief.

For more heat, taste the bottled sauce first, then stir 1/2–1 teaspoon sambal oelek into the glaze if needed. For a different sweet-spicy wing option, try these honey sriracha chicken wings.

Storing and Reheating

Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until hot throughout, checking often so the glaze does not darken too much. The coating will be softer than when freshly served. If preparing ahead, keep the cooked wings and glaze separate until shortly before serving when practical.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 370 calories, 25g protein, 20g fat, and 22g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 245 calories, 17g protein, 13g fat, and 15g carbohydrates. Estimates vary with wing size, edible meat yield, sauce brand, and how much glaze remains on the wings.

Garlic Butter Chicken Wings

These oven-baked flats and drumettes have deeply browned skin under a thin coating of warm garlic butter. A little grated Parmesan adds pale flecks rather than a thick cheese sauce, while parsley and lemon finish the platter.

Drying the wings and spreading them on a rack helps the skin brown. The butter goes on only after baking, so the wings keep more of their crisp edges when served.

Time: 15 minutes prep, 40–50 minutes cooking; 55–65 minutes total. Yield: 4 appetizer servings.

Ingredients for Garlic Butter Chicken Wings

• 2 pounds separated, bone-in chicken wing flats and drumettes (about 900g)
• 1 tablespoon neutral oil, such as vegetable or canola oil
• 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter (57g)
• 5 garlic cloves, finely minced (about 15g)
• 1/4 cup finely grated Parmesan (about 20g)
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges
• Optional: 1/4 teaspoon crushed red pepper flakes

If using fine table salt, start with less than the listed kosher salt amount.

How to Bake Garlic Butter Chicken Wings

1. Preheat and dry: Heat the oven to 425°F (220°C). Set an oven-safe wire rack inside a large rimmed baking sheet. Pat the wings thoroughly dry with paper towels, including the folds of the skin.
2. Season and arrange: Toss the wings with the oil, salt, and pepper. Spread them on the rack without stacking; use two pans and racks if needed to leave space between pieces.
3. Bake until browned: Bake uncovered for 40–50 minutes, turning the wings about halfway through and rotating the pan if your oven browns unevenly. Start checking at 40 minutes. The skin should be deeply golden-brown with some darker edges. Insert a thermometer into the thickest meat without touching bone; it should read at least 165°F (75°C). Wings can cook to about 175–185°F (80–85°C) for more tender meat and additional browning. If fully cooked wings need a little more color, broil for 1–2 minutes, watching constantly.
4. Make the garlic butter: Near the end of baking, melt the butter in a small saucepan over low to medium-low heat. Add the garlic and stir for about 1 minute, until fragrant but still pale. Remove from the heat so the garlic does not brown and turn bitter. Stir in the red pepper flakes, if using.
5. Toss and serve: Toss the hot wings with the warm garlic butter until lightly coated. Pile them on a shallow platter, sprinkle with Parmesan and parsley, and tuck several lemon wedges among the wings. Serve promptly, with lemon for squeezing over individual portions.

How to Get Browned Wing Skin

Wet skin and crowded wings brown unevenly. Dry each piece before seasoning and leave room for air to circulate around the rack. Wing size and oven performance affect the baking time, so check both the skin color and internal temperature rather than relying on the clock alone.

Why the Garlic Butter Goes on Last

Butter added before baking would coat the skin while it is trying to brown. Tossing the wings shortly before serving leaves the browned surface visible beneath a light sheen. Wings that sit in excess butter gradually lose their crisp edges.

The Parmesan is a finishing sprinkle, not part of a heavy sauce. For a more cheese-forward option, try these oven-baked garlic Parmesan wings. For a tangy, spicy sauce instead, see these classic oven-baked Buffalo wings.

Storing and Reheating Leftover Wings

Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat on a sheet pan in a 375°F (190°C) oven until the wings reach 165°F; start checking after about 10 minutes. Previously sauced skin will be less crisp than freshly served wings. If baking the wings ahead, wait to toss them with warm garlic butter until serving.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 450 calories, 25g protein, 38g fat, and 2g carbohydrates. Approximate per 100g of edible prepared wings: 330 calories, 19g protein, 28g fat, and 2g carbohydrates. Values vary with wing size, edible meat yield, and how much butter or lemon is consumed.

Honey Sriracha Chicken Wings

These oven-baked wings have browned skin beneath a glossy, sweet-spicy honey sriracha glaze. Baking the wings before saucing them gives the skin time to brown without scorching the honey. A warm glaze coats the wings just before serving, and sesame seeds finish the platter.

Use substantial bone-in wings with the tips removed and the flats and drumettes still attached. Their size can vary, so check doneness with a thermometer rather than relying on baking time alone.

Ingredients for Honey Sriracha Chicken Wings

Wings

• 3 pounds whole chicken wings, tips removed and joints left intact (about 9–12 wings; 1,350g)
• 1 tablespoon aluminum-free baking powder
• 3/4 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Glaze and finish

• 1/3 cup honey (115g)
• 1/3 cup sriracha (90g)
• 2 tablespoons unsalted butter (30g)
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon sesame seeds

Yield: 4 appetizer servings or 2–3 main-dish servings. Time: 15 minutes prep, 50–60 minutes cooking; about 65–75 minutes total.

How to Bake Honey Sriracha Chicken Wings

1. Prepare the oven and pan: Position an oven rack in the middle and preheat to 425°F (220°C). Set a wire rack over a foil-lined rimmed baking sheet. Lightly grease the rack if sticking is a concern.
2. Dry and season: Pat the wings thoroughly dry. Toss with the baking powder, salt, pepper, and garlic powder until lightly and evenly coated, with no piles of powder.
3. Bake: Arrange the wings in a single layer on the rack with space between them; use a second pan and rack if needed. Bake uncovered for about 45–55 minutes, turning after roughly 25 minutes and rotating the pan if browning unevenly. Start checking at 40 minutes. The skin should look browned and dry, and the thickest meaty part should reach at least 165°F (75°C) without the thermometer touching bone.
4. Make the glaze: While the wings bake, combine the honey, sriracha, butter, soy sauce, and lime juice in a small saucepan. Stir over low to medium-low heat until the butter melts, then simmer briefly until smooth and thick enough to lightly coat a spoon, about 4–6 minutes total. Keep warm.
5. Broil if needed: If the fully cooked wings need darker patches, move the pan near the broiler and broil the unsauced wings for 1–2 minutes, watching continuously. Skip this step if they are already well browned.
6. Glaze and serve: Let the wings stand for about 2 minutes. Transfer them to a large bowl and add the warm glaze gradually, tossing until generously coated. Pile loosely on a parchment-lined shallow platter, leaving some browned patches visible. Scatter the sesame seeds over the wings and serve promptly.

How to Keep the Wings Browned Beneath the Glaze

Damp skin and a crowded rack can leave wings pale and soft. Dry the wings well, use a thin seasoning coating, and leave space around each one. Add the honey glaze only after baking and any optional broiling: honey-coated wings can scorch quickly under the broiler.

If the glaze pools in the bowl instead of clinging to the wings, simmer it a little longer until it lightly coats a spoon, then add it in stages. The glaze gives the wings their sticky finish, but the skin beneath it will soften as they sit.

Whole Wings and Cooking Time

The 45–55 minute baking window is a guide for joint-intact wings, not a guarantee; larger wings may need longer. Start checking at 40 minutes and use a thermometer in the thickest meat, away from bone. Separated flats and drumettes also work, but they may finish sooner and will look different from the substantial whole wings used here.

For less heat, reduce the sriracha modestly to taste; the glaze will also be less intensely red. Serve with carrot and celery sticks or rice, with lime wedges on the side if desired. For another sweet-hot option, try these oven-baked hot honey chicken wings.

Storing and Reheating

Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat in an oven or air fryer until hot throughout; timing depends on wing size and the appliance. The glaze will remain sticky, but the skin will be softer than when freshly made.

For advance preparation, keep cooked wings and prepared glaze separate when practical, then reheat and toss together before serving. Leftover wings can be frozen airtight for up to 2–3 months, though the glaze and skin may soften after thawing and reheating.

Nutrition

Approximate per serving, based on 4 appetizer servings and the edible portion of the wings: 590 calories, 38g protein, 35g fat, and 29g carbohydrates. Per 100g of edible wings with glaze: approximately 260 calories, 17g protein, 15g fat, and 13g carbohydrates. Values vary with wing size, edible yield, and how much glaze remains on the wings.