These bone-in flats and drumettes bake on a rack until deeply browned, then get a thin coating of warm garlic butter. A light sprinkle of Parmesan and parsley and several lemon wedges finish the shared platter.
These substantial, joint-intact chicken wings bake on a rack before being tossed with warm honey sriracha glaze. Dark browned patches stay visible beneath the sticky red coating, and sesame seeds finish the platter.
These unbreaded, bone-in chicken wings bake on a rack before a quick finish with sweet chili, Sriracha, honey, soy sauce, and garlic glaze. Serve the glossy, browned wings with sliced green onions.
Bake these unbreaded chicken wings until browned, then toss them in a homemade teriyaki glaze just before serving. Sesame seeds and sliced green onions finish the platter, while a mix of whole and split wings adds variety.
Bake bone-in flats and drummettes until browned, then toss them in a warm honey and red hot sauce glaze. Pile the glossy wings on a platter with cilantro, green onion, celery, carrots, lime, and a cool dip.
These bone-in BBQ chicken wings bake on a rack before a brief finishing glaze. A little clean, reserved sauce gives them extra shine, while sliced green onions brighten the sticky, caramelized wings.
These unbreaded flats and drumettes bake on a wire rack until browned and crisp, then get tossed in a simple butter-and-hot-sauce coating. Serve the glossy Buffalo wings right away with celery sticks and blue cheese dressing.
These bone-in flats and drumettes bake on a rack until golden, then get tossed with garlic butter and Parmesan. A final sprinkle of cheese and parsley leaves the textured skin visible. Makes 4 appetizer servings.
These split, bone-in chicken wings are lightly coated in flour and egg, fried until golden, then tossed with a warm honey garlic glaze. Add the glaze just before serving so the rough, crisp coating stays visible beneath the shine.