These air-fried flats and drumettes get a light lemon pepper coating before cooking, then a glossy honey, hot sauce, butter, and lemon glaze. Fresh zest finishes the platter; serve the wings while hot.
These substantial whole wings bake until browned, then get coated in a pineapple-flavored barbecue sauce for a short final bake. The result is a glossy, clingy glaze finished with a light scattering of cilantro.
Buttermilk-marinated drumettes and flats are pressed into a flour coating, fried until crisp, then brushed with cayenne-spiced oil. The crust stays visible beneath the reddish finish, with pickle chips and soft white bread for serving.
These oven-roasted split wings get their deep, sticky coating from a honey-soy glaze added near the end of cooking. A brief final bake helps the glaze cling before a finish of toasted sesame seeds and green onion.
Whole chicken wings roast in a single layer before being tossed in a chipotle-honey glaze. A short return to the oven sets the coating, while a final brush of reserved glaze gives the piled wings their shine.
These oven-roasted bone-in wings get smoked paprika in both the seasoning and a thin honey glaze. Browning the wings before glazing gives them darker edges and a glossy red-mahogany coating, finished with a light scattering of parsley.
Raw chicken wing flats and drumettes marinate in a fresh jerk paste before cooking on a two-zone grill. A brief direct-heat finish adds scattered char, while a thin honey-lime glaze adds shine after the wings come off the heat.
These whole chicken wings roast until browned before a reduced maple, soy, and garlic glaze goes on. A short final bake gives them a glossy, dark amber finish; reserve a little clean glaze for dipping.
Bake bone-in drumettes and flats on a rack until browned, then coat them in a soy-honey-hoisin glaze for a short final bake. Serve the sticky wings in a generous pile with mixed sesame seeds and fresh scallions.