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.
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.
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.
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.