Tag: recipe

Roasted Honey Chicken Wings

I’m usually a little leery of baked wings that are marinated in anything with sugar or honey in it. High heat tends to make the marinated skin char easily. That’s why I went into making these roasted honey chicken wings with a little bit of worry. Well, whew, they came out great! Oh yeah, a little longer in the oven would’ve been bad news, but the cook time was spot-on. I ended up with super-tasty wings that were cooked just right. No char flavor at all, just yumminess! Lightly sweet, with a Asian-inspired taste, these are really great baked wings.

Roasted Honey Chicken Wings

Turn Once And Enjoy

The process for making these roasted honey chicken wings is pretty straightforward. Make marinade. Add the wings. Go do something for 3 hours. Come back. Put the wings in the oven. Flip the wings once while cooking. Eat. Seriously, how much easier can you get?

I used a silicone mat on a baking sheet when I made these wings. The nice thing about it is that it saves me a few cents on foil. The downside is there is a little cleanup involved. Foil works just fine and honestly, I’m leaning towards using that the next time. You could use parchment paper instead if you want.

No Broil Zone

I usually throw my baked wings under the broiler for a few minutes after they are cooked. I like to have a little char on them. A little crunch. Well, this is not the time to do that. When they’re done, they’re done and ready to eat. Resist the temptation to crank the heat and let them char up. The marinade is gonna get the chicken really dark and really charred. As in beyond what you really want. So take them out of the oven, let them cool a bit and devour them without any broiler time!

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Also try my crispy baked honey BBQ wings.

Roasted Honey Chicken Wings
Print Recipe
5 from 1 vote

Roasted Honey Chicken Wings

Lightly sweet with a Asian-inspired taste.
Prep Time5 minutes
Cook Time1 hour
Marinade time3 hours
Total Time4 hours 5 minutes
Course: Appetizer
Cuisine: American
Keyword: baked wings
Servings: 2
Calories: 541kcal

Equipment

Ingredients

For the wings

Instructions

For the wings

  • Pat the wings dry and place into a large bowl.
  • Combine the remaining ingredients and pour over the wings.
  • Toss to coat the wings.
  • Cover and refrigerate for 30 minutes, turning once.
  • Transfer the wings to the baking rack.
  • Preheat your oven to 400 F.
  • Line a large baking sheet with foil and spray with non-stick spray.
  • Transfer wings to the baking sheet.
  • Bake for 20 minutes.
  • Using a tong, flip the wings and bake another 20 minutes.
  • Remove wings and 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: 541kcal | Carbohydrates: 5g | Protein: 45g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 2276mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 3mg

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

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Crispy and Juicy Oven-Baked Chicken Wings

According to my calculations, these crispy and juicy oven-baked chicken wings were 16.8 times better than I’d ever expected. Or hoped for. I could not get over how much I loved these wings. That’s saying a lot because I’m not always a baked wing fan. Well, out the window goes that thought because these wings were flavorful, lightly crispy, and just flat-out great.

If you need your mind changed about how great baked wings can be, like I did, this is the recipe that’ll do it.

Crispy and Juicy Oven-Baked Chicken Wings

Saucy. Or Not…

I tossed my crispy and juicy oven-baked chicken wings in a little bit of bottled Buffalo wing sauce before serving. I used very little sauce. The flavor on the wings is so great that I didn’t want to bury them. I could’ve easily just served them right out of the oven, sans sauce as we say. These wings would be perfect for a party. Easy to make, and delicious. And, by using different sauces, you can satisfy anyone’s tastes.

These are some great baked wings.

Bake Now. Enjoy Now.

These wings are best served hot out of the oven. The skin is the crispiest then. And you’ll want to sauce them (if you’re saucing them) at the last minute. The longer sauce sits on that crunchy skin, the less crunchy it becomes.

There’s nothing wrong serving these wings ‘dry’. That means without any sauce. That’s the best way to keep the skin lovely and crunchy. Serve the sauce on the side. I use condiment cups for times like these. Perfect for dipping wings, they also let me try several different sauces at once. One you toss wings in a sauce, you’re committed to that sauce right then and there. Serve wings dry and your friends can try a whole bunch of sauces without you having to sauce them.

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Also try my crispy convection oven wings.

Crispy and Juicy Oven-Baked Chicken Wings
Print Recipe
5 from 1 vote

Crispy and Juicy Oven-Baked Chicken Wings

These are some great baked wings.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Keyword: baked wings
Servings: 4
Calories: 513kcal

Equipment

Ingredients

For the wings

Instructions

For the wings

  • Preheat your oven to 425 F.
  • Line a large baking sheet with foil.
  • Lightly spray the foil with non-stick spray.
  • Place into a large bowl and drizzle with the oil. Toss or turn to coat well.
  • Combine the garlic powder, paprika, salt and pepper and sprinkle over the wings. Toss or turn to coat.
  • Transfer the wings to the baking sheet.
  • Bake in the oven for 45 minutes, turning once.
  • If desired, place the wings under the broiler for 2-3 minutes to brown slightly. NOTE: This only applies if you are using aluminum foil. DO NOT put silicone mats under the broiler.
  • Remove wings and transfer to a large bowl. Drizzle with the sauce and toss to coat. Click here for our guide on how to sauce your wings.
  • Serve.

Notes

Serve with your favorite dipping sauce on the side, if desired.
Substitute smoked paprika for a smoky flavor.
Add cayenne (a teaspoon or so) for a little heat.
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: 513kcal | Carbohydrates: 1g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 229mg | Potassium: 376mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

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

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De La Viuda Hot Sauce Wings

It’s not that complicated. Delicious hot sauces make for delicious wings. Nothing was complicated about these De La Viuda hot sauce wings. But they sure were delicious. The sauce is the real winner here. It is easily one of the best-tasting hot sauces I’ve had. A tremendous combination of peppers, it brings a little heat, but not so much that it’s overwhelming. I don’t like sauces that are so hot that I miss the flavor. This was spot-on great.

De La Viuda Hot Sauce Wings

Have It Your Way. You Rule.

You can cook up your wings any way you want. I went with my simple deep-fried wings. Just flour and a little seasoning. I didn’t want to over-power the sauce so I kept the seasoning ‘tame’. I mixed the hot sauce with a little butter (I went with the medium heat version) and let it get all warm and cozy in a saucepan while the wings cooked. Everything came together in a delicious wing-after-wing experience. I can’t wait to make more De La Viuda hot sauce wings!

My recipe below lets you adjust the heat level to your liking. You can use the same approach for any hot sauce. And the beauty of it? You can still taste the hot sauce!

Fry, Baby!

I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!

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Also try some delicious Old Angry Liberal Hot Sauce wings and some crazy-good Panola pepper mild wings!

Also try my bayou blast wings.

De La Viuda Hot Sauce Wings
Print Recipe
5 from 1 vote

De La Viuda Hot Sauce Wings

As spicy as you want it to be.
Prep Time15 minutes
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: hot sauce, wings
Servings: 6
Calories: 2015kcal

Equipment

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For a mild sauce

For a medium sauce

For a hotter sauce

Instructions

Notes

In general, the ratio of butter to hot sauce is as below. For example, if the ratio is 3:1 that means you use 3 parts of butter for every 1 part hot sauce. 
For a mild sauce: 3:1
For a medium sauce: 2:1
For a hot sauce: 1:1

Nutrition

Calories: 2015kcal | Carbohydrates: 1g | Protein: 3g | Fat: 227g | Saturated Fat: 144g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 59g | Trans Fat: 9g | Cholesterol: 602mg | Sodium: 1749mg | Potassium: 161mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 7103IU | Vitamin C: 49mg | Calcium: 72mg | Iron: 0.4mg

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

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Extra Tasty And Crispy Oven Baked Chicken Wings

The time it took these extra tasty and crispy oven baked chicken wings to cook in the oven seemed to drag on forever. It was painful. The house filled with this fantastic aroma. My stomach growled. And growled. I knew I was in for some delicious wings, and boy, was I ever right. But the waiting was painful.

The skin comes out nicely crunchy. The seasoning is spot-on fantastic. For the sauce I just grabbed a bottle out of the fridge, but you can just as easily make one yourself. Or serve them ‘dry’, without sauce.

This approach makes the best baked wings. Its up to you what to do with them. If you’re serving them at a party, I’d serve some dry (sprinkled with your favorite wing seasonings) and some sauced (with a mix of mild, medium and spicy sauces) .

Extra Tasty And Crispy Oven Baked Chicken Wings

Wings For A Crowd

Baking wings is a great way to make a big batch for a crowd. And without a lot of fuss. No hovering around a deep fryer. No struggling to make more than 10 wings at a time in an air-fryer. These extra tasty and crispy oven baked chicken wings are perfect for a party. Need wings for the Super Bowl bash? These are it. You could sauce some with a medium or mild sauce, and some with a hotter sauce to satisfy any of your guests. These are great wings that you’ll be more than happy to serve!

That Broiler Thing

I often find myself placing baked wings under a broiler after they are cooked. That way I get a little more color to them, and a crunchier skin. I haven’t found that to be necessary with these wings. Not at all. But if you decide that you just can’t resist, and just have to get some broiler time in, DON’T do it on the parchment paper. Parchment paper and extreme heat do not mix. So if you gotta do it, transfer the wings to a naked baking sheet first.

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Also try my baked maple glazed wings!

The Best Baked Wings
Print Recipe
5 from 1 vote

Extra Tasty And Crispy Oven Baked Chicken Wings

Tremendous flavor and crunchy skin, with minimal fuss.
Inspired by a recipe from Razzle Dazzle Life
Prep Time5 minutes
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: baked wings, crispy
Servings: 4
Calories: 18kcal

Equipment

Ingredients

Instructions

  • Preheat your oven to 400 F.
  • While the oven is heating, line a large baking sheet with parchment paper (or use a silicone mat) then place a wire rack on top.
  • Pat the wings dry and transfer to a large bowl.
  • Drizzle the wings with the oil and use your hands to coat well.
  • Combine the Cajun seasoning, garlic powder, onion powder, paprika and pepper and sprinkle over the wings. Again using your hands, coat well.
  • Transfer the wings to the wire rack. Do not let them touch or overlap.
  • Bake 40-50 minutes or until golden brown and crispy, flipping once after 20 minutes.
  • Transfer wings to a large bowl and drizzle with the sauce and toss to coat. Click here for our guide on how to sauce your wings.
  • Serve immediately.

Notes

Let your wing sauce come to room temperature before using if it has been refrigerated.

Nutrition

Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 35mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 691IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.4mg

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

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Baked Maple Glazed Wings

I admit it, I do sometimes dream of deep-fried chicken wings. I don’t dream about baked chicken wings. Or I didn’t until I made these baked maple glazed wings. I didn’t think the flavors of the simple seasoning and the easy glaze would work. I didn’t think I’d like them. In reality, I didn’t like them. I loved them. These are some of the tastiest wings I’ve had. I’ll make these again and again.

As an added bonus these wings smell beyond amazing as they cook.

Baked Maple Glazed Wings

Flavor Galore

These baked maple glazed wings would be perfect for a party. You could make a big batch. They aren’t spicy, so they won’t scare off anyone. They’re lightly sweet. And they’re different. The oregano and nutmeg make for a fantastic marriage with the reduced balsamic vinegar and maple syrup.

If you want you can use the sauce for dipping wings too. But don’t use the sauce you dip your brush into to sauce the wings. Instead, set aside some of the sauce after you make it. Honestly, I would make a double batch of the sauce. What’s the worst thing that can happen? That you’ll have some leftover for another batch of wings?!??! Or more for dipping?!?!

Sweet Heat

If you want a bit of heat, you can do it one of two ways. By adding a pinch or two of cayenne pepper to the sauce, whisking it in. Or by adding a little hot sauce. Now, I wouldn’t use a strongly-flavored hot sauce. I’d stay in the world of a cayenne pepper hot sauce. Like Frank’s RedHot. It’ll bring the heat, but not be crazy hot. And it’ll add a bit of great pepper flavor.

If you want your sauce even sweeter, stir a bit of brown sugar into the sauce and let it disssolve.

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Also try my baked salsa verde wings.

Baked Maple Glazed Wings
Print Recipe
5 from 1 vote

Baked Maple Glazed Wings

Delicious slightly sweet wings cooked in the oven.
Prep Time15 minutes
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: baked wings, wings
Servings: 2
Calories: 88kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Line a baking sheet with parchment paper. Place a wire rack on top.
  • Place the wings into a medium bowl.
  • Combine the salt, pepper, nutmeg and oregano. Sprinkle over the wings, making sure to coat them evenly.
  • Bake for 35 minutes.
  • Meanwhile, bring the vinegar, maple syrup and butter to a boil in a small saucepan over medium-high heat.
  • Reduce heat to a simmer and continue simmering, stirring often, until thickened and reduced by nearly half.
  • After 35 minutes of cooking, baste the wings with half of the vinegar reduction.
  • Bake another 10-15 minutes or until golden brown.
  • Remove wings from oven to a medium bowl.
  • Drizzle or brush with the remaining vinegar mixture and serve.

Notes

Serve with your favorite dipping sauce if desired.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 652mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 277IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 0.3mg

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

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General Tso’s Chicken Wings

I stopped at a Wing’s Etc not long ago when I was out of town on a little trip. I’d never been to one. I ordered their wings sauced up in the Say It Ain’t Tso sauce. I devoured them like I hadn’t eaten in days. The sauce was sweet. And a little spicy. And the wings were cooked perfectly. Service was fantastic too. When I got home I set out to make my own General Tso chicken wings.

General Tso's Chicken Wings

Nothing But Greatness

I could eat General Tso’s chicken wings daily. The sauce is definitely one of my all-time favorites. My version isn’t overly sweet. But it does bring a little heat. Not such a fan of a spicy wing sauce? Just cut back a bit on the red pepper flakes. I wouldn’t leave it out, though, because I think it adds an important flavor to the sauce.

The wings here are easy. Just tossed in cornstarch and deep-fried. No seasonings required. The sauce is the winner here. I recommend making extra.

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Also try some orange sesame wings.

General Tso's Chicken Wings
Print Recipe
5 from 1 vote

General Tso’s Chicken Wings

A wonderful combination of sweet and heat.
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 2
Calories: 196kcal

Equipment

Ingredients

For the wings

For the sauce (I like to double the amounts)

Instructions

For the sauce

  • Combine all ingredients in a medium saucepan over medium-high heat.
  • Stirring often, bring to a boil then reduce the heat to a simmer.
  • Continue simmering, stirring, until the desired consistency is achieved. Keep warm until ready to use.

For the wings

  • Heat 3"-4" of oil to 350 F in a Dutch oven or deep-fryer.
  • Place wings into a bowl.
  • Add the cornstarch and toss the wings to coat well.
  • Deep-fry the wings 8-10 minutes until they reach 165 F.
  • Remove to a paper towel-lined plate to drain.
  • Transfer wings to a bowl and drizzle with the sauce. Stir gently to coat.
  • Serve hot.

Notes

I like to double, and even triple, the sauce recipe because the sauce is so good!

Nutrition

Calories: 196kcal | Carbohydrates: 40g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 581mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg

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

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Smoked and Fried Buffalo Wings 4 Ways

I love smoked and fried Buffalo wings. The flavor and the crunch just cannot be beat. I had a dream of making a ‘wing flight’ the other night. Yep, that’s the kind of stuff I dream of. Kind of like a beer flight but with smoked and fried Buffalo wings 4 ways. Like Cincinnati chili even. You can get it 1 way, 2 ways… 4 ways… even more ways! It’s like wing heaven!

Smoked and Fried Buffalo Wings 4 Ways

Smoked Just Right

I start out smoking a big batch of wings. Nothing fancy here. Just some Buffalo seasoning. Then onto my smoker for 2 hours. I’m not aiming for crunchy skin here. I won’t get that at the low temperature I smoke at. I’m not looking for completely-cooked wings either. Just get them to 140 F or a little more. I still have a little work to do before I can enjoy my smoked and fried Buffalo wings 4 ways, but it’s worth it!

What’s Next?

I can fry them after they are smoked. But I always make sure I make enough to freeze for another day. I vacuum pack them for maximum flavor and freshness. Nothing beats the ease and flavor of taking a pack of smoked wings out the freezer, thawing them, and deep-frying them.

Smoked Buffalo Wings

This Is The Way. Or Ways.

After the wings are smoked it’s time to heat up the deep-fryer. The wings are fried ‘naked’ or ‘coated’. The ‘naked’ ones are just that. No coating. Nothing. Just into the hot oil until the skin is crispy and the wings done. It doesn’t take long. The ‘coated’ ones just get tossed in a simple flour/seasoning mix. I could go crazy and make a complicated mix for them. But I don’t this isn’t the time for that. These aren’t those wings.

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Finally it’s time to sauce the wings. Or not. I end up with 4 different styles (or ways) of wings:

1 fried naked, un-sauced
2 coated, fried and un-sauced
3 coated, fried, tossed or brushed in sauce
4 coated, fried then double-dipped in sauce

I could’ve squeezed in a 5th way: fried naked and sauced. I’ll have to save that for the next dream!

Smoked and Fried Buffalo Wings 4 Ways

Also try my twice-fried air fryer wings and some of the best smoked and fried wings around!

Smoked and Fried Buffalo Wings 4 Ways
Print Recipe
5 from 1 vote

Smoked and Fried Buffalo Wings 4 Ways

A tasty flight of smoked and fried Buffalo wings!
Prep Time30 minutes
Cook Time2 hours 45 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, smoked, wings
Servings: 6
Calories: 570kcal

Equipment

Ingredients

For the smoked wings

For the wing coating

Instructions

For the smoked wings

  • Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  • Toss the wings with plenty of the Buffalo wing seasoning. When you think you've added enough, add more. This is not the time to be shy.
  • Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  • When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  • To fry, heat canola oil to 350 F. Fry the wings based on whether you are making them 1 or 2-4 ways, below.

Smoked and Fried Buffalo Wings 1 Way

  • Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  • Remove from oil and let drain and cool on a wire rack.
  • Serve wings naked, without sauce.

Smoked and Fried Buffalo Wings 2-4 Ways

  • Combine the wing coating ingredients in a shallow bowl or pie plate.
  • Lightly toss the wings in the mixture.
  • Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  • Remove from oil and let drain and cool on a wire rack.
  • If serving 2 ways, serve the wing naked, without any sauce.
  • If serving the wings 3 ways, toss the wings in your favorite Buffalo sauce.
  • If serving the wings 4 ways, toss the wings in your favorite Buffalo sauce. Pour some more sauce into a small glass and dunk the wings, coating well.
  • Serve hot!

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 570kcal | Carbohydrates: 15g | Protein: 44g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 166mg | Potassium: 354mg | Fiber: 2g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

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

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Texa-Lina Chicken Wings

Could this be the last wing post here on For The Wing? Have I reached the top? The pinnacle of wing equivalent of Mt Everest? Is there no place to go from here, but down?! Well, let me tell you fellow wing-lovers, it’s close. Darned close. Because these Texa-Lina chicken wings are flat-out fantastic. I mean super-fantastic. This sauce is nothing but perfect. Oh yeah, there’s a bit of sweet. And there’s a bit of heat. With the perfect consistency. It’s a combination of Texas-style and Carolina-style BBQ sauces, all in a sauce that makes wings dance!

If you want to see someone so happy that their face is about to burst from smiling so much, watch me eat these wings. I could not have enjoyed them any more!

Texa-Lina Chicken Wings

Steven Raichlen For The Win

The idea behind this sauce came from Steven Raichlen’s book, Barbecue Sauces, Rubs, and Marinades. It’s packed with great recipes, as you can imagine. Over 200 of them. So it makes sense that these Texa-Lina chicken wings were so good. The sauce is amazing. It started out as a vinegar and ketchup BBQ sauce and ended up on my wings. And that’s right where it belongs! Ok, it would be great on ribs and pulled pork and anything else, too!

I went with air-fried wings. Doesn’t really matter how you decide to cook your wings. I have a full guide for using pretty much any device you can imagine to make great wings, over and over. Check it out!

That Sauce!

Yes, this sauce started out life as a BBQ sauce. And you can darned sure use it for that too. Brush it on some burgers or on the buns before you serve them. It’s great on smoked or grill ribs. Ditto chicken. And if you haven’t put BBQ sauce on your hot dogs, this is your change to really up your dog game.

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Also try my Carolina wings.

Texa-Lina Chicken Wings
Print Recipe
5 from 1 vote

Texa-Lina Chicken Wings

A sweet-and-spicy BBQ-sauced wing that is truly amazing!
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy, wings
Servings: 2
Calories: 330kcal

Equipment

Ingredients

For the wings

For the sauce (makes enough for two batches of wings)

Instructions

For the sauce

  • Place all ingredients in a saucepan over medium heat.
  • Stir often until the mixture comes to a boil.
  • Reduce the heat to a simmer.
  • Continue stirring until the sauce thickens.
  • Keep warm until ready to use.

For the 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 and sprinkle over the wings. Toss to coat well.
  • 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 and toss with the wing sauce.  Click here for our guide on how to sauce your wings.

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: 330kcal | Carbohydrates: 76g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1469mg | Potassium: 960mg | Fiber: 2g | Sugar: 66g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 195mg | Iron: 4mg

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

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Deep-Fried Dill Pickle Wings

Dill pickle. More dill pickle. And then, yes, even more dill pickle! These deep-fried dill-pickle wings satisfied my dill pickle craving in four ways! A wonderfully-seasoned fried wing coated in flour and of course, dill pickle seasoning. Sprinkled with more dill seasoning hot out of the fryer. A little cool dill pickle dipping sauce. And of course, a few dill pickle slices. These are my kind of dill-icious wings!

Deep-Fried Dill Pickle Wings

Light On The Batter, Heavy On The Flavor

I didn’t go crazy with the batter on these deep-fried dill pickle wings. Just enough to get a good little crunch in every bite. And lots of dill flavor. I seasoned the flour heavily. I wasn’t shy at all. Experience has taught me that more is always better when it comes to seasoning flour. After all, these aren’t called deep-fried flour wings. So load up on the dill pickle yumminess!

Oh And That Dipping Sauce

I know what you’re thinking. And you’re right. You’re thinking that the dill dipping sauce would be great for deep-fried pickles. Especially my Nashville hot pickles. So make a double batch of the sauce. Heck, make it a pickle party! Serve these wings AND fried pickles!

The Wing Fryer

I usually use my little Fry Daddy when I am deep-frying wings. That’s because I’m not cooking for many. Usually. It easily cooks 8-10 wing segments. But, if I need to cook more wings at a time I’ll haul out my big deep fryer. The Fry Daddy uses just a few cups of oil. The big fryer? A whole lot more. So it’s a commitment when I fire it up. But it has a bonus feature that helps save money. It has an oil filter built in so I can easily strain my oil and reuse it. The Fry Daddy? Nope. So I have to strain the oil myself.

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My technique for making deep-fried dry wings always makes for the best wings!

Deep-Fried Dill Pickle Wings
Print Recipe
5 from 1 vote

Deep-Fried Dill Pickle Wings

Great dill pickle flavor in every bite!
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 4
Calories: 275kcal

Equipment

Ingredients

For the wings

For the creamy dill pickle dipping sauce

Instructions

For the creamy dill pickle dipping sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the wings

  • Combine the flour and seasoning in a large bowl.
  • Rinse the wings. Drain well but do not dry the wings.
  • Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
  • Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
  • 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-lined plate to drain.
  • Remove wings to a bowl and sprinkle with more of the seasoning. Toss to coat.
  • Serve.

Notes

For even more dill flavor, season the naked wings with the dill pickle mix and let set it at room temperature for 30 minutes before battering and frying.
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: 275kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 811mg | Potassium: 23mg | Fiber: 4g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 2mg

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

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Thanksgiving Air Fryer Chicken Wings

The temperature outside dropped below 50F and my thoughts turned to Thanksgiving. I can’t help it. I was definitely looking forward to roasting a turkey in my oil-less fryer. But then, I thought, I love wings. How about taking that wonderful turkey seasoning and putting it on a batch of wings too? “Brilliant!” I exclaimed. So I made some Thanksgiving air fryer chicken wings and by golly, the holiday came early! Not only did these wings taste great, they made the house smell fantastic too!

Thanksgiving Air Fryer Chicken Wings

Back For Seconds

I made these Thanksgiving air fryer chicken wings two days in a row. I had to. They were great. I’ll let you in on a little modification that makes them even more Thanksgiving-y. I seasoned the wings upfront, like the recipe states. And I seasoned them when they were done, also like it states. But I also snuck in another round of seasoning. Before the last 6 minute cook, where the air fryer temp is increased to get that great crunchy skin, I placed the wings into a bowl and seasoned them some more. Back into the air fryer they went. Boy, were they ever finger-licking good!

Got Seasonings?

You have to take care of your dry seasonings. In return, they’ll take care of you by always being ready the next time you need them! Protect seasonings from the four main enemies of flavor: heat, light, air, and moisture. Never store them above the stove or oven, where steam and temperature swings cause caking and quick degradation. If you have a problem with high humidity causing your dry seasonings to cake, try adding a silica gel packet to the containers to remove moisture.

My Trusty Companion

My air fryer isn’t fancy. It doesn’t have any bells and whistles. Well, ok, it does have a bell when the timer goes off but that’s it. I don’t even use the timer actually. I use a timer on my phone that has two countdowns: one for 12 minutes and one for 6 minutes. That’s all I ever need to get perfect wings each and every time!

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Also try some Dan-O’s Original Seasoning dry wings!

Thanksgiving Air Fryer Chicken Wings
Print Recipe
5 from 1 vote

Thanksgiving Air Fryer Chicken Wings

Holiday flavor in a perfectly-roasted wing!
Prep Time35 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy, wings
Servings: 2
Calories: 13kcal

Equipment

Ingredients

  • 6 chicken wings flats and drumettes separated, tips saved to make stock

For the seasoning mix

Instructions

  • Combine all of the seasoning ingredients.
  • Sprinkle about half of the seasoning over the wings. Get them well-coated. Use less if you want, or more.
  • Cover the wings and place in the fridge for 30 minutes.
  • Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer's recommendation.
  • Toss the wing flats and drumettes with the seasoning.
  • 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 more of the 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: 13kcal | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 4mg | Potassium: 9mg | Vitamin A: 9IU | Vitamin C: 0.04mg | Calcium: 1mg | Iron: 0.1mg

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

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