Chicken Wing Recipes Published Jan 25, 2015 1:00 AM Food SHARE Chicken wings are perfect for Super Bowl Sunday any way you serve them: Crisp-charred from the grill, bathed in spicy sauce, or dipped in your favorite dressing. These are the Buffalo-resident’s Buffalo wings: True to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish. Smokestack’s Chicken Wings Bathed in a spiced butter sauce, crisp-charred chicken wings get a delectable kick added to the traditional smokestack recipe. Chipotle Wings Chipotle Chicken Wings Buffalo Wings These wings are based on the original recipe from the Anchor Bar in Buffalo, New York. Serve these with a blue cheese dip. Coriander and Lime Chicken Wings Spicy and grilled, these wings pair perfectly with nuoc cham, a Vietnamese dipping sauce. Korean Fried Chicken Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Chile-Miso Chicken Wings Executive chef Pui Wing Hui’s sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas. Harissa Hot Wings Harissa, a North African paste of chiles and garlic, gives these wings their fiery kick. Harissa can be found at Whole Foods or Middle Eastern markets, or you can make your own. Serve these wings with a yogurt and mint dipping sauce for added flavor. Fiery Oven-Baked Chicken Wings These smoky-sweet wings get a complex heat from a combination dry-rub and sauce. The two-temperature baking method gives them a satisfying crunch without frying. Chicken Lollipops These spicy, soy-marinated chicken wings get their elegant “lollipop” shape from a technique called frenching. For step-by-step instructions for frenching chicken wings, see our guide » Shanghai Chicken Wings These Chinese-inspired wings are glazed in a heady sauce of hoisin, rice vinegar, chile flakes, and five-spice powder. They are equally delicious when served as part of a pupu platter or as an appetizer on their own. Calabrian Chicken Wings Spicy ‘nduja, a fresh pork sausage made with Calabrian chile peppers, heats up the brick red marinade—teeming with tart lime juice, ginger, and garlic—for these char-grilled chicken wings. Get the recipe for Calabrian Chicken Wings » Beijing Chicken Wings (Mi Zhi Ji Chi Chuan) These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil. Indonesian Style Chicken Wings (Ayam Goreng Kuning) Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp. Japanese-Style Chicken Wings Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for Japanese-Style Chicken Wings » Indonesian Style Chicken Wings (Ayam Goreng Kuning) Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp. MORE TO READ RELATED The Best Eggplant Recipes from Around the Globe An international tour of one of the world's favorite ingredients READ NOW RELATED Melon Recipes for the Cantaloupe-Crazed From honeysweet to bracingly bitter, the season’s most... RELATED Watermelon Recipes That Celebrate Summer’s Juiciest Fruit Cool off with pickles, salads, cocktails, and smashes.