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.
Lightly oiled wingettes and drumettes get a dry Cajun coating before air-frying until browned and crisp. Serve them hot with creamy dip and cut vegetables on the side, keeping the seasoning dry rather than saucy.
Brown split chicken wings in the air fryer, then toss them with warm honey, Dijon, and whole-grain mustard. A brief finish sets the dark, glossy glaze without exposing the honey to the full cooking time.
These split, bone-in chicken wings get their rough, substantial crust from an egg-and-milk dip and pressed-on seasoned flour coating. Fry them in small batches, drain on a rack, and serve hot without sauce.
Drying and spacing the wings helps their skin brown before the sweet chili glaze goes on. A short final bake sets the coating without burning it. Serve the flats and drumettes with chopped chives, red pepper flakes, and lime wedges.