Category: Wings

Sour Cream and Onion Wings

Oh me. I love sour cream and onion potato chips. And I love wings. Why shouldn’t I put the two loves together and have a fantastic lunchtime treat? You bet I did it. And you bet I loved it. I made the seasoning originally for popcorn. As soon as I tasted it a lightbulb went off in my head. And that lightbulb flashed “wings… wings… wings”. These sour cream and onion wings taste exactly like you’d think they would and should. And they’re great.

Sour Cream and Onion Wings

Cook Some Wings. Season Some Wings.

The seasoning for these sour cream and onion wings is the star of the show. Don’t go making some crazy complicated, super-seasoned wings only to have them drown out the sour cream and onion flavors. I just added salt and pepper to some wings and threw them into the air fryer to get done. I got the skin nice and crispy, crunchy, like I like it. Then I seasoned them up big-time. That’s it. I could’ve baked them or grilled them or cooked them however, but the key is don’t do anything crazy. Let the seasoning do the talking.

And make sure you get the seasoning on while the wings are good and hot. The oils on the surface of the wings love seasonings. Once they cool and dry out, there’s less ‘stuff’ for the seasoning to stick to.

Make Some Wings!

Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for dipping.

See my guides for cooking your wings, and saucing them! I’ve got you covered!

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Also try my Buffalo Ranch dry wings!

Sour Cream and Onion Wings
Print Recipe
5 from 1 vote

Sour Cream and Onion Wings

Let the seasoning do the talking.
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy, wings
Servings: 2
Calories: 87kcal

Equipment

Ingredients

For the wings

Sour Cream and Onion Seasoning (makes plenty for several batches of wings)

Instructions

Sour Cream and Onion Seasoning (makes plenty for several batches of wings)

  • Combine all ingredients.
  • Store in an airtight container until ready to use.

For the wings

  • Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
  • Toss the wing flats and drumettes with salt and pepper.
  • Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
  • Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
  • Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
  • Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
  • Remove wings to a bowl and sprinkle with the sour cream and onion seasoning. Toss to coat.
  • Serve.

Notes

Serve with your favorite dipping sauce on the side, if desired.
If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Calories: 87kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 1222mg | Potassium: 315mg | Fiber: 2g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Smoked Chicken Wings

I love wings cooked any way, any time. Sauced. Dry. Just give me wings. Smoked chicken wings are way up on my list of my favorite ways to prepare wings. These aren’t ready-to-serve wings as they are. They need another step or two after they are smoked if I am to enjoy crispy skin (see my note below, because there is an exception to this). I make a huge batch of these wings. Then they’ll go into the deep-fryer, onto a grill, into an oven, into an air fryer… Somewhere else to finish them off. Then I’m in wing heaven. They have fantastic smoky flavor that brings that little something to each bite no matter what I do with them next. Sauced. Dry. Just give me wings!

Smoked Chicken Wings

Made For Later. Or Now.

After my smoked chicken wings are done on the smoker I let them cool for a bit. Then, unless I’m going to devour them immediately, I put them into baggies and vacuum seal them. They go into the freezer for another day. Nothing beats grabbing a bag out the night before I need them and letting them defrost in the fridge. My preferred next step is 2-ish minutes in a deep-fryer, then sauce, but they’re great no matter how I prepare them.

Now, as with everything in life, there are exceptions. My smoker is a barrel smoker. It loves to hang out at around 225-250 F. To get the crispy skin I love, I need a higher heat. A lot higher. Now yeah, with some extra work and time I can get my temp up a bit more, but really for that perfect skin my wings are heading to another place to crisp up. Some smokers (such as pellet smokers) let you adjust the heat in just minutes. You can go from 250 F to 450 F or higher and get that perfect skin. If that’s your smoker, go for it and enjoy. Me, I’m happy with my smoked wings as they are, usually destined for a deep-fryer.

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Try my smoked and fried Buffalo wings, 4 ways!

Smoked Chicken Wings
Print Recipe
5 from 1 vote

Smoked Chicken Wings

Perfectly smoked, tender and flavorful wings every single time!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Appetizer
Cuisine: American
Keyword: smoked, wings
Servings: 8
Calories: 76kcal

Equipment

Ingredients

For the seasoning

For the wings

  • 24 chicken wings flats and drumettes separated if desired, tips saved to make stock

Instructions

For the seasoning (may make more than you need)

  • Combine all of the seasonings in a large bowl.

For the wings

  • Fire up your smoker for 250-275 F. Use a fruit wood or hickory for smoke.
  • Place the wings in a large bowl and add the seasoning. You may not need all of it. You can season them however you wish, light or heavy.
  • Transfer wings to the smoker and smoke for 1 1/2 – 2 hours or until the wings reach 165 F.
  • Remove wings and let cool.
  • For crispy wings, finish the wings on a hot grill, under the broiler, or in a deep fryer.

Notes

I vacuum-seal wings in packages of 6 or 12 and freeze for later use. I prefer to deep-fry them after defrosted. I just drop them in hot oil for about 2 1/2 minutes then sauce them. They’re fantastic!

Nutrition

Calories: 76kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1124mg | Potassium: 446mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6114IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Air Fryer Memphis Barbecue Wings

There’s just something about BBQ-sauced wings. I know they’re not traditional in the sense of Buffalo-style wings. They may not even be considered ‘restaurant wings’ or ‘bar wings’. In a way, they harken back to neighborhood grill-outs for me. Chicken on a charcoal or gas grill. Lots of sauce. Chicken with a little char on it. These air fryer Memphis barbecue wings don’t quite give me that cooked-outdoors feel but they definitely give me that BBQ flavor. The sauce is the big star here. And while it’s great on wings, it’s great on darned-near anything else too!

Air Fryer Memphis Barbecue Wings

Is It Smoky In Here?

No, it’s not. Or at least it shouldn’t be when you make air fryer Memphis barbecue wings. But you might want a little smoky flavor to help mimic that cooked-outdoors experience. If so, just add a drop or two of liquid smoke to the sauce when you’re making it. It’s ok. Really. If you’re not a liquid smoke fan add a few pinches of smoked salt to both the wings and the sauce. Not quite as good as liquid smoke, but you’ll get that hint of smokiness.

Is It Hot In here?

Me, I like a little heat in most of my foods. Not crazy heat. Not scorch-my-mouth heat. But a little taste wake-up call. Something to liven things up a bit. That’s why I also like to add a few good shakes of hot sauce to the BBQ sauce while it’s cooking. Sometimes I may just use a bit. Sometimes I may use a lot. Depends on my mood. If you’re serving a crowd, no reason you can’t make a few variations of this sauce. Smoky. Hot. Neither. Or both.

Leftovers

Ok, on the off-chance you have leftover sauce just put it in a container or jar, cover and refrigerate it. Before you go to using it on just-cooked hot wings make sure it’s warmed up a bit. Either leave it out on the countertop for 30 minutes-1 hour or warm it in a saucepan.

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Air Fryer Memphis Barbecue Wings
Print Recipe
5 from 1 vote

Air Fryer Memphis Barbecue Wings

Make extra sauce, it's delicious!
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Appetizer
Cuisine: American
Keyword: grilled wings
Servings: 6
Calories: 220kcal

Equipment

Ingredients

For the wings

For the Memphis barbecue sauce (makes extra)

Instructions

For the Memphis barbecue sauce (start 1 hour before cooking the wings)

  • Place all ingredients except for the lemon juice and Worcestershire sauce in a large saucepan over medium heat.
  • Bring to a boil and then reduce the heat to a simmer. Let simmer for 1 – 1 1/2 hours until thickened, stirring often.
  • Stir in the lemon juice (to taste) and Worcestershire sauce. Continue simmering another 30 minutes.
  • Serve warm or at room temperature.

For the wings

  • Place the wings into a large bowl and season well with the salt and pepper.
  • Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
  • Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
  • Let the charcoal get fully ashed over then add to the Vortex.
  • Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
  • Close the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and cook for another 15 minutes.
  • Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
  • Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
  • Transfer wings to a bowl and toss with the BBQ sauce. Click here for our guide on how to sauce your wings.

Notes

I’ve not found that rotating the grill has an effect on how great this wings turn out. So don’t sweat it if you forget to do it.
I prefer to not serve my BBQ sauce cold if refrigerated. I like to warm it on the stovetop or set it out on the countertop for at least 30 minutes before serving.
Add a few (big) drops of hot sauce if you want a spicy version.
Add a few (small) drops of liquid smoke if you want a smoky version.

Nutrition

Calories: 220kcal | Carbohydrates: 57g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 949mg | Potassium: 388mg | Fiber: 1g | Sugar: 49g | Vitamin A: 699IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Deep-Fried Butterflied Wings

Underneath the wonderful batter you see in the picture below are chicken wing flats that have been ‘butterflied’. I know, I wouldn’t believe me either. Even if I was standing in front of you, telling you with a straight face, I wouldn’t blame you for being skeptical. But yep, these are deep-fried butterflied wings. It’s really simple. Kinda cool. And really crazy addictingly good! They’re very easy to eat, too. Maybe a little too easy.

Deep-Fried Butterflied Wings

Flat-Out Fun!

Deep-fried butterflied wings start with chicken wing flats. I saved the drumettes for another day. Technically, you can butterfly those too like you can chicken legs and cook them any way you want, but we’re here for the flats today. Butterflying them is actually really easy. If you’ve spent any time separating flats from the drumettes you know that there’s a ‘sweet spot’ where your knife can glide easily between the two pieces. Hardly enough effort is required. The same happens here.

You take a flat and poke your knife (a paring knife works well) between the two bones, with the blade parallel to the bones. Then you stand the flat up on one end and pull the knife downward. You’ll find that ‘sweet spot’ and cut the two bones where they meet. Then you repeat at the other end. You’ll end up with two wing ‘sticks’. Straight bones with meat and skin on them, ready to be battered and fried!

Batter Up!

I used a fairly straight-forward, almost fish-and-chips-like batter. Light. Crispy but not crazy crispy. Soft. You can use any batter you want. The one I used ends up making the wing flats look like and big. You don’t really realize that you’re eating wing flat halves. They seem almost like drumettes, but better!

Two-fer

Remember, two pieces equals one chicken wing flat when you’re done. You might think you’re eating two wings but nope, two equals one. Just something to keep in mind when you’re serving them!

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Also try my Brazilian-style deep-fried wings.

Deep-Fried Butterflied Wings
Print Recipe
5 from 1 vote

Deep-Fried Butterflied Wings

Crazy addictingly good!
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: butterflied, wings
Servings: 4
Calories: 666kcal

Equipment

Ingredients

For the Wings

  • 2 pound chicken wings flats only, separated. See the instructions

For the Batter

Instructions

Butterflying The Wings

  • Working in batches, stand the wing flats on one end.
  • Slide a sharp paring knife between the two wing bones with the blade parallel to the sides.
  • Pull the knife slowly downward until you hit the joint between the two bones. Find the weakest spot between them and push the knife down. The two bones should separate. This is much like separating flats and drumettes, the knife will help find the right spot to cut.
  • Repeat the process with the other end of the wing. You'll end up with two straight pieces, the two halves of the wing flat.

Make The Batter

  • Whisk together the remaining ingredients in a large bowl. You want a batter that is pancake batter-like. You can use your finger to test it. Stick your finger in the batter. Does the batter stick and want to slowly run off? You nailed it.
  • If the batter is too thick add a LITTLE buttermilk at a time and whisk again. If you add too much add more all-purpose flour to dry it back out a bit.

Fry 'Em Up

  • Heat 2'-3" of oil to 375 F in a deep-fryer or Dutch oven.
  • Working in batches if needed, place the butterflied wings into the batter and dunk and turn to coat well. You want all sides well-coated.
  • Transfer to the hot oil and fry 8-10 minutes or until golden brown and crunchy.
  • Remove to a wire rack-lined baking sheet or paper towel-lined plate to drain.

Notes

Serve wings with your favorite sauce. I do not recommend tossing the wings with sauce as you’ll lose the wonderful crunchy batter. See my guide on saucing your wings for better ways to sauce your wings!

Nutrition

Calories: 666kcal | Carbohydrates: 29g | Protein: 47g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 268mg | Sodium: 1950mg | Potassium: 454mg | Fiber: 2g | Sugar: 1g | Vitamin A: 901IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Stovetop Spicy Chicken Wings

Oh how I went back and forth about posting this recipe for stovetop spicy chicken wings. On one hand, they are wings and this is a wing blog. That means I should post it. On the other hand, though, every other wing post here is about the kind of wings you’d enjoy at a sports bar or in front of your TV, watching the big game. You know, a wing in one hand and a cold adult beverage in the other. These wings are not those wings. But they are wings and they were good so here we go!

Stovetop Spicy Chicken Wings

A Classic

I first came across this recipe for stovetop spicy chicken wings in a Facebook post of a vintage ad from the Campbell’s Soup company. The ad was from the 1970s. For some reason it resonated with me. The food looked good and the people eating it looked happy. I wanted to be happy eating it too!

Saucy Wing Goodness

These wings do not come out crunchy but they do come out tasty. The skin isn’t completely bite-thru perfect, but it’s not bad. The sauce is really the star of the dish. The wings get happy in the sauce, making them yummy, moist and tender. The wings do have a good little spicy kick to them. I mean, it does say ‘spicy’ in the name, so you do expect a bit of heat!

This recipe makes a big batch, plenty for a big dinner crowd. Just make plenty of rice. You might need a knife and a fork to eat them without making a big mess. Or do as I did and just dive in! Grab a wing and get to eatin’ good!

I cooked these wings in my large Dutch oven. It’s a beast. Heavy as anything. But it cooks wings and many other things perfectly. Evenly. You can use a ‘normal’ pot instead, just grab a big one!

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Also try my sticky crispy garlic wings!

Stovetop Spicy Chicken Wings
Print Recipe
4 from 1 vote

Stovetop Spicy Chicken Wings

A classic wing dish for the entire family!
Prep Time1 hour 15 minutes
Cook Time45 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: stovetop, wings
Servings: 8
Calories: 53kcal

Equipment

Ingredients

  • 16 chicken wings  flats and drumettes separated, tips saved to make stock
  • 1 teaspoon cayenne more or less, to taste
  • 1 teaspoon paprika more or less, to taste
  • 2 tablespoons vegetable oil
  • 2 medium onions chopped
  • 2 10 3/4 ounce Campbell's Tomato soup
  • ½ soup can water
  • 2 medium green bell peppers chopped
  • hot cooked rice for serving

Instructions

  • Rinse the wings and pat dry.
  • Place in a large bowl.
  • Combine the cayenne and paprika.
  • Sprinkle seasoning over chicken and, using your hands, toss and turn to coat well.
  • Cover the bowl and refrigerate for 1-4 hours.
  • Heat the oil in a Dutch oven or large skillet and add the chicken, working in batches if needed. Brown on both sides and remove to a plate.
  • Drain some of the oil. Add the onions and saute until just soft.
  • Stir in the soup and 1/2 soup can of water.
  • Add the wings and stir. Cover the dish and reduce heat to low. Simmer for 15 minutes, stirring often.
  • Add the green bell pepper and stir. Cover and cook another 15-20 minutes or until pepper is just starting to soften and the wings are cooked.
  • Serve over hot cooked rice.

Notes

Serve with a bottle of hot sauce nearby in case you want to kick these wings up a bit!

Nutrition

Calories: 53kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 26mg | Calcium: 11mg | Iron: 0.3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Easy Buttermilk-Battered Wings

I can’t help it if I’m as addicted to fried chicken wings as I am to fried chicken. Well, technically they’re the same thing, no? The difference for me is that I serve mine with a bowl of Buffalo sauce on the side. That’s how I justify posting these easy buttermilk-battered wings. That and the fact that the coating is out-of-this-world tasty and crunchy. The wings are juicy and flavorful. That’s why I’m here: good wings!

Easy Buttermilk-Battered Wings

Add A Little Classic Flavor

You can make your easy buttermilk-battered wings a bit more Buffalo-style by adding a few good shakes of your favorite Buffalo wing sauce to the buttermilk mixture. You’ll taste that great classic flavor in each bite, whether you serve the wings with more sauce or not.

No Tossing Zone

One thing I do not do with deep-fried wings that have a thicker coating and that is toss them in sauce. As soon as you do that you lose half that crunchiness that you worked so hard to obtain. No, I put the wings into a large bowl and drizzle them with the sauce first. Then I stir them gently using a rubber spatula to coat them.

You can also just do as I did in the picture above: serve with sauce on the side for dipping. Just as good, just as spicy.

Like Your Wings Dry?

I love dry wings. I love seasoning the heck out of my wings and just enjoying the flavor. No sauce. You can do that too with these wings. Just add your favorite dry wing seasoning to the flour mixture (you can leave out the salt and paprika from the recipe) and cook them as stated. When they come out of the fryer, hit those wings with even more seasoning. While they’re still hot. So it sticks. In minutes (after they cool down just a bit) you’ll be enjoying delicious dry wings!

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Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Also try my yummy easy buttermilk-battered Cajun wings!

Easy Buttermilk-Battered Wings
Print Recipe
5 from 1 vote

Easy Buttermilk-Battered Wings

Out-of-this-world crunchy wings.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 6
Calories: 519kcal

Equipment

Ingredients

Instructions

  • Combine the buttermilk and 1/2 teaspoon salt in a resealable container or a medium bowl.
  • Add the wings and toss to coat.
  • Refrigerate for 30 minutes.
  • Heat 2-3" of oil in a deep-fryer or Dutch oven.
  • In a large bowl, combine the flour, paprika and remaining salt.
  • Remove the wings from the buttermilk mixture and shake off any excess.
  • Transfer to the flour mixture and toss to coat well.
  • Deep fry the wings until done, 8-12 minutes. Transfer to a paper towel-lined plate to drain.
  • Serve hot.

Notes

Serve with your favorite wing sauce on the side, for dipping.

Nutrition

Calories: 519kcal | Carbohydrates: 3g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 209mg | Potassium: 406mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1124IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Brazilian-Style Deep-Fried Wings

I could never get tired of good-old deep-fried wings. I like mine nice and crunchy. I’ll take a thick batter. Or a thin. Or none. But I’m also open to something new. Like these Brazilian-style deep-fried wings. On the outside they may look pretty much like your standard coated-and-fried wing. But that first bite changes your mind about that. Still great crunch. But with a citrusy lime flavor. Different. Not what you were expecting, but really good. A little red pepper flakes add a bit of heat. And deep-fried garlic slivers too? Wow. These are great wings.

Brazilian-Style Deep-Fried Wings

Fried Garlic Chips?

Ok, I almost didn’t make the fried garlic slivers when I made these Brazilian-style deep-fried wings. I thought they’d be cool but not really add much. But then I talked myself into it. The deep-fryer was already going, I figured. And it only took a few seconds to slice them. So into the fryer they went, until golden brown. They really did add another taste dimension to the wings. A really nice crunch and garlic flavor. A good contrast to the lime both infused by the marinade and by the fresh lime wedges squeezed over the tops of the fried wings.

The Right Tools

For a small batch of wings, like for 2-4 people tops, I use my lil ole Fry Daddy fryer. It gets the job done. It doesn’t use a lot of oil. It’s not fancy. No oil filter or temperature gauge. You plug it in, let the oil get hot, and start frying. That’s it.

For bigger batches, for a crowd, I get out the big fryer. The work horse. It can fry a ton of wings at once, though I’ve never counted how many. A lot. It has a temperature gauge. And an oil filter. It’s fancy. And good.

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Also try my restaurant-style deep-fried wings.

Brazilian-Style Deep-Fried Wings
Print Recipe
5 from 1 vote

Brazilian-Style Deep-Fried Wings

Deliciously crunchy wings with a light citrus flavor.
Prep Time15 minutes
Cook Time10 minutes
Marinade time4 hours
Total Time4 hours 25 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 4
Calories: 93kcal

Equipment

Ingredients

For the Marinade

For the Wings

Instructions

For the Marinade

  • Whisk together all ingredients in a large bowl or resealable container.
  • Add the wings and toss to coat.
  • Cover and refrigerate for 1-4 hours.

For the Wings

  • Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
  • Remove the wings from the marinade and pat dry with a paper towel.
  • Place flour in a large bowl and stir in the salt. Add the wings. Toss to coat.
  • Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-line plate to drain.
  • Add the garlic slices and fry until golden brown. Also remove to a paper towel-lined plate to drain.
  • Serve wings garnished with the fried garlic, red pepper flakes, parsley and lime wedges on the side.
  • Squeeze a little lime over the wings before devouring.

Notes

Serve with your favorite dipping sauce on the side, if desired.
If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Calories: 93kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 294mg | Potassium: 61mg | Fiber: 3g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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The Best Smoked And Fried Wings

I started For the Wing because I love wings. The sauces, the spices, and the cooking techniques for wings are so varied that you can always enjoy something different. Or you can make a favorite over and over. Nothing makes me happier than a truly tasty, perfectly-cooked wing. And nothing makes me happier than the best smoked and fried wings I made the other day. These wings have everything I love. Super-crunchy and delicious skin and tender, juicy, flavorful meat make every bite truly enjoyable. Sauced or not, these wings are epic.

The Best Smoked And Fried Wings

It’s Actually Easy

Making the best smoked and fried wings is actually pretty easy. It’s a two-step process. I did the two steps weeks apart, freezing the smoked wings in vacuum-packed bags for quick lunches at a later time. You can fry the wings soon after smoking them but I think having them freeze for a while first produces a better result. You don’t have to vacuum-pack them, you can just toss them in a resealable bag or container instead, especially if you don’t plan on freezing them very long.

Just Smoked

You can smoke wings over high heat and get (somewhat) crunchy skin and have a great treat. These wings are not smoked at a high temperature. You want to cook them until just done. You want to get them nice and smoky (how smoky is up to you) but you are not shooting for crisp skin. That comes later. So don’t expect the skin to come away golden brown crunchy delicious. Yet.

The Best Smoked And Fried Wings

Flash-Fried For Crunchy Perfection

The last step in preparing these wings is a quick flash-fry in hot oil. If frozen, the wings have been defrosted. I toss them in a simple flour mixture. But I’m not looking for grandma’s fried chicken here. Just a light coating. Then into the oil for around 4 minutes. Remember, the wings are already cooked. The frying step is just to heat them up and give them color and the perfect skin. You don’t want to over-fry them.

Sauced. Dry. Or Just Plain.

What you do with your wings after they are flash-fried is up to you. Sometimes I toss them (gently) in a sauce. Or I’ll season them and have them dry. The wings are so great they are also a joy without either sauce or seasoning. You can always mix it up, do some wet, some dry, and some plain!

You’ll also love my smoked and fried Buffalo wings 4 ways.

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Also try my twice-fried air fryer wings.

The Best Smoked And Fried Wings
Print Recipe
5 from 1 vote

The Best Smoked And Fried Wings

Fantastically smoky wings with perfectly crunchy skin.
Prep Time1 day
Cook Time2 hours 30 minutes
Total Time1 day 2 hours 30 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, smoked, wings
Servings: 4
Calories: 426kcal

Equipment

Ingredients

For the wings

For the coating

For serving

Instructions

Smoking

  • Fire up your smoker for 225 F. Use a fruit or light wood for a less smoky wing, or use a heavier wood, such as mesquite or oak, for a deeper smoke flavor.
  • While the smoker is coming up to temperature, toss the wings in seasoning.
  • Transfer the wings to the smoker when ready. Smoke until the wings hit 145 F. This normally takes 1-2 hours. It's ok if you go a little over 145 F.
  • Remove the wings and let cool slightly before placing into resealable bags or containers. Freeze overnight or until ready to use.

Frying

  • The day before you are ready to cook your wings remove from the freezer and let thaw in the fridge.
  • Combine the coating mixture in a bowl or baggie.
  • Heat 2"-3" of oil to 375 F.
  • Working in batches if needed, toss the wings in the coating mixture then transfer to the oil.
  • Fry 4-6 minutes or until the wings are golden brown and the skin is crunchy.
  • Remove to a paper towel-lined plate or wire rack to drain.

Serving

Nutrition

Calories: 426kcal | Carbohydrates: 87g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 9mg | Potassium: 19mg | Fiber: 12g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Kinder’s Buttery Buffalo Party Wings

Remember as a kid how happy you were if you got a gold star at school? I don’t remember getting many, but when I did, I was happy. I’d give Kinder’s Buttery Buffalo Party wings a gold star. Most frozen, pre-battered wings haven’t made me happy and they definitely did not deserve a gold star. Or any star. These did a pretty good job of earning theirs. The batter was tasty and a little crunchy. As a bonus, they come with a good Buffalo wing sauce, perfect for dipping, tossing or drizzling. Were they the best wings I’ve ever had? No, but for what they are, they were pretty darned good and worthy of a gold star!

Kinder's Buttery Buffalo Party Wings

Grab A Few Bags For A Crowd

I put a good hurt on my bag of Kinder’s Buttery Buffalo party wings. I got two servings out of a bag. Now, I wasn’t having them as an appetizer, so in the ‘real world’ you could probably feed 4 from a bag. So if you’re planning on feeding a party of people, grab a few bags.

I made my wings in an air-fryer. I think that the air fryer always gives me the best crunchy wing. Well, unless I want to get my deep-fryer out that is. For a crowd, I’d use the oven instead since I can cook a whole lot more at once.

The sauce that comes with these wings is frozen in a bag, like gravy for some turkey roasts. You just dunk it in some hot water before serving. It’s not bad actually. I would recommend serving it on the side so people can dunk their wings. Tossing batter-coated wings in sauce makes them soggy and quick. Plus, some folks might not want a sauce.

Also try my buttery popcorn wings.

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Also try Tyson’s smoked crispy wings.

Kinder's Buttery Buffalo Party Wings
Print Recipe
4 from 1 vote

Kinder’s Buttery Buffalo Party Wings

Crunchy with a nice flavor. And it comes with a good Buffalo wing sauce too!
Prep Time5 minutes
Cook Time16 minutes
Cool time2 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer, wings
Servings: 2
Calories: 9kcal

Equipment

Ingredients

Instructions

For the air fryer

  • Preheat your air fryer to 375 F per the manufacturer's instructions.
  • Add the wing pieces and cook for 16 minutes.
  • Meanwhile, remove the sauce packet and place in a cup or bowl of hot water.
  • Remove wings and place in a bowl.
  • Drizzle the wings with the sauce and toss to coat.
  • Serve.

For the oven

  • Preheat oven to 425 F.
  • Line a baking sheet with aluminum foil.
  • Add wings and cook for 20-24 minutes,, turning after 10 minutes.
  • Meanwhile, remove the sauce packet and place in a cup or bowl of hot water.
  • Remove wings and place in a bowl.
  • Drizzle the wings with the sauce and toss to coat.

Notes

Serve with your favorite dipping sauce on the side, if desired.
You can also serve the provided Buffalo sauce in small cups for dipping.

Nutrition

Calories: 9kcal | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 3mg | Potassium: 6mg | Vitamin A: 6IU | Vitamin C: 0.03mg | Calcium: 0.5mg | Iron: 0.04mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Chimichurri Wings

I love a big, juicy grilled steak topped with chimichurri sauce. That herby concoction really complements that great beef flavor. But I had never tried it on poultry before. The first time I made chimichurri wings was one of the happiest food experiences I’ve had. I could not get enough. The wings, well, they were just air-fried. Nothing fancy, but good. Crunchy skin. Lightly seasoned. But oh, that chimichurri sauce. Man. That’s great stuff on steak, and even greater on wings!

These are the kind of wings you make, devour, and immediately start planning for the next time you’ll make them. I do love my wings, and these are a good reason for my love. They’re a bit different, look great, and taste fantastic.

Chimichurri Wings

Good Dippin’ Too

I poured the chimichurri sauce over my wings just before serving. I loved the sauce so much that I also poured some into small cups and served that on the side for wing dippin’. A double-dose of chimi greatness, if you will. This is a dish you’ll see me make time and time again.

I use condiment cups for the side dipping. These are the same cups I use for darn near anything, from blue cheese dressing to ranch. I also put Buffalo wing sauce (or whatever wing sauce) in them from time-to-time for extra dunk-alicious fun.

Plan Ahead

If you have any leftover chimichurri sauce (the recipe below makes quite a bit) you’ll want to store it in the fridge. When it comes time to use it, don’t serve it cold, though. Set it out at least an hour beforehand to come to room temperature. Don’t rush it. Don’t microwave it. Don’t warm it in a saucepan. Don’t do anything other than watch it sit there. Oh and give it a stir before using.

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Also try my pickle-brined wings.

Chimichurri Wings
Print Recipe
5 from 1 vote

Chimichurri Wings

Absolutely delicious wings!
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: wings
Servings: 2
Calories: 87kcal

Equipment

Ingredients

For the air fryer wings

For the chimichurri sauce (makes enough for at least 2 batches of wings for 2 people)

Instructions

For the chimichurri sauce

  • Combine all ingredients and set aside until ready to use. Give the mixture another stir before using.

For the air fryer wings

  • Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
  • Combine the baking powder and wing seasoning. Sprinkle over the wings and toss to coat.
  • Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
  • Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
  • Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
  • Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
  • Divide wings between plates and top with plenty of the chimichurri sauce.

Notes

Store any leftover chimichurri in the fridge, covered. Let come to room temperature before stirring and serving.
If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1810mg | Potassium: 133mg | Fiber: 3g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Sale
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  • MIld Sauces
  • Made for wings and more
$22.00
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