Best Crispy Chicken Wings Recipes

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

AWESOME CRISPY BAKED CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
• Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
• Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
• Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
• Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
• Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

CRISPY FRIED CHICKEN WINGS

Steps:

• Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
• Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

CRISPY BREADED AND BAKED CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika.
• In a small bowl, whisk egg and water.
• Cut chicken wings into three sections and discard wing tips.
• Dip wings in egg, then place in bag and shake to coat.
• Place on a greased 15 x 10" baking pan.
• Bake at 425° for 30-35 minutes or
• until juices run clear, turning once.

CRANBERRY-JALAPENO DIPPING SAUCE WITH CRISPY CHICKEN WINGS

Steps:

• Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the shallots and a pinch of salt, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the garlic and chopped jalapenos, and cook, stirring occasionally, until the garlic is soft, about 2 minutes. Add the cranberries, sugar, 3/4 cup water and jalapeno brine. Bring to a boil, then reduce to a simmer and cook until the cranberries have all burst, 8 to 10 minutes. Transfer to the bowl of a food processor, and process until completely smooth. Season to taste with additional salt if needed. Pour into a serving dish, and cover with plastic wrap so it does not form a skin while you fry the chicken wings.
• Fill a large Dutch oven halfway with oil, and heat to 375 degrees F.
• Toss half the chicken wings with a large pinch of salt in a large bowl. Put the cornstarch and 1/2 teaspoon salt in another large bowl. Add the wings to the cornstarch, and toss to completely coat. Shake off the excess cornstarch, and fry the chicken wings in the hot oil until light golden brown and cooked through, 10 to 12 minutes, turning occasionally. (It's OK if the temperature drops slightly, though not below 350 degrees F, as the chicken wings fry.) Transfer the fried wings to a paper towel-lined baking sheet to absorb any excess oil. Sprinkle liberally with salt. Let the oil return to 375 degrees F, then season, dredge and fry the remaining wings.
• Garnish the dipping sauce with the sliced pickled jalapenos, and serve alongside the hot chicken wings. The sauce can be made a day ahead, refrigerated and rewarmed before serving; if it thickens overnight, thin it out with 1 to 2 tablespoons water.

CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
• In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
• Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
• In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

CRISPY HONEY GARLIC CHICKEN WINGS

Steps:

• For the sauce: In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown. Add the honey, soya sauce and black pepper. Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow. Remove from heat and allow to cool thoroughly; set aside.
• The coating: Mix together the 'coating mixture'; set aside.
• The wash: In a seperate bowl, whisk together the slightly beaten eggs and cold water.
• Wash and pat dry the wing sections. Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat.
• Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil.
• Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.

EXTRA CRISPY KOREAN-STYLE CHICKEN WINGS

Steps:

• Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
• Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
• Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
• Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.

INSTANT POT® CRISPY BARBECUE CHICKEN WINGS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select manual function. Place the trivet in the pot and add the water. Place wings on the trivet. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 to 25 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
• Remove wings from pressure cooker and pat dry with paper towels. Mix barbecue sauce and melted butter together in a bowl. Place wings on the prepared pan and baste with barbecue sauce mixture.
• Cook wings under the hot broiler, turning once, until desired crispness is reached, 5 to 15 minutes.

CRISPY, SMOKED CHICKEN WINGS AND LEGS, CILANTRO, LIME AND SRIRACHA AND A CELERY AND RADISH SALAD

Steps:

• Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked Applewood chips into the bottom of the pan and top with a perforated hotel pan or set a cooling rack over the roasting pan. Allow the wood chips to smoke.
• For the marinade: Combine the kosher salt, sugar, paprika, juice of 2 limes and drizzle of extra-virgin olive oil into a bowl. Add the chicken wings and legs and toss to combine.
• Place the legs and wings into the perforated hotel pan or cooling rack set over the smoking chips and cover the pan with foil to smoke about 3 to 5 minutes. This will impart flavor, not cook the chicken.
• Meanwhile, place a cast iron pan over medium heat and add 4 cups duck fat and using a deep fry thermometer to monitor the temperature, allow the fat to heat to about 320 degrees F.
• For the wing sauce: Place a medium saucepan over medium heat and add the sriracha, apple cider vinegar, and honey (or to taste, depending on preference of sweetness versus spicy and vice versa) and place over medium heat to combine. Once the sauce is heated, taste and season with salt.
• When the fat is heated and the wings and legs have smoked, add the legs to the heated duck fat and cook for about 4 minutes, being careful of any of the fat spattering. Once they crisp and brown, flip the legs and add the wings. Be careful of splatter when adding the wings and cook until brown and crisp, about 2 minutes. Flip the wings to finish cooking, about 2 more minutes or until caramelized and crispy on all sides. If desired, use a meat thermometer and make sure the temperature reaches 160 degrees F.
• When ready, remove the legs and wings and place into the heated hot sauce and turn to coat. Add 1/4 cup unsalted butter and place into a bowl and stir to coat. Taste the sauce and season with salt and juice of 1 lime and a touch of honey, if needed or desired. Toss to coat evenly and set aside.
• Salad: To a medium bowl add the radishes, celery, salt, cilantro, drizzle of extra-virgin olive oil, and blue cheese crumbles and toss to combine.
• For each serving, plate 2 wings and 2 legs and top with some of the celery-radish salad. Serve any remaining hot sauce on the side.

EXTRA CRISPY BAKED CHICKEN WINGS - CONVENTION SPEED OVEN

Steps:

• Preheat oven to 450F.
• Dry chicken with a paper towel really well.
• Place the wings in a large bowl.
• Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
• Line a large baking sheet with aluminum foil.
• Lay parchment on top. Lay the chicken wings on paper leaving space between the wings. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection. Bake for 30-40 minutes, until the wings are nicely browned and crisp. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
• Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

CRISPY TURMERIC-AND-PEPPER-SPICED CHICKEN WINGS

Steps:

• Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
• Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
• Place baking sheet with chicken wings in a cold oven; preheat oven to 425°F. Bake wings until golden brown and foil is stained with turmeric, 30-35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30-40 minutes.
• Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.

CRISPY SOY-GLAZED STICKY CHICKEN WINGS

Steps:

• Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
• Place chickens on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Sweet and Savory Sauce ingredients; heat to simmering over medium heat, stirring frequently, until thickened and syrupy, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with sauce; return to cookie sheets. Bake 5 minutes longer. Serve warm.

CRISPY BAKED CHICKEN WINGS

Steps:

• For buffalo sauce:
• Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.
• DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
• For ginger-soy glaze:
• Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
• DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
• For wings:
• Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
• Bake wings until cooked through and skin is crispy, 45-50 minutes.
• Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.
• Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

CRISPY RANCH CHICKEN WINGS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• Crush cereal; place in large bowl. Add cheese and dressing mix; mix well. In separate bowl, beat eggs with fork or whisk.
• Dip each chicken wing in eggs; coat evenly with cereal mixture. Place on cookie sheet.
• Bake 35 minutes, turning chicken halfway through baking, or until juice of chicken is clear when thickest part is cut to bone (165°F). Serve with ranch dressing for dipping.

CRISPY LEMON GARLIC CHICKEN WINGS~ROBYNNE

Steps:

• 1. Rinse wings and dry them well with paper towels. Toss wings with olive oil and sprinkle with rub. Set wings on a platter and refrigerate uncovered for 2 hours. This will make for crispier skin :)
• 2. Heat over to 450 F degrees and arrange wings on a broiler pan or I use non-stick baking sheets. Roast for 25-30 minutes and turn wings over and return to oven for an additional 15 minutes or until internal temperature reaches 160 F degrees. The wings should be brown and crispy on both sides. Remove from oven.
• 3. Make Butter sauce by warming melted butter in a small saucepan on low heat, add garlic and cook about 45 seconds. Whisk in lemon juice and remove from heat.
• 4. Brush wings on both sides with sauce and return to oven for 5 to 10* minutes. *Note:Please use your own judgement, as my husband likes his food on the brown side. As long as your chicken is cooked thoroughly, you can serve immediately after coating chicken with the sauce or put them back in for the additional time.

LOW-FAT CRISPY CHICKEN WINGS

Steps:

• Preheat oven to 220°C.
• Line 2 baking trays with baking paper.
• Prepare the chicken wings by taking off the tip and cutting them in half at the joint (this does not have to be done, but I always do my wings this way).
• Combine all the dry ingredients in a large plastic bag.
• Spray the wings with oil.
• Add about a third of them to the flour mixture and shake until well coated.
• Place on prepared baking trays.
• Repeat with remaining ingredients.
• Spray chicken with oil again.
• Bake for 25-35 minutes or until crisp and cooked through.
• Serve with fries or salad.

CRISPY CHICKEN WINGS

Steps:

• Preheat oven 425°F. Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half at the joint and place in a plastic bag with the cornstarch. Shake to coat, dusting off any excess cornstarch.
• Place the oil, salt, five-spice and dried chili flakes in a large bowl. Add the wings and toss to coat. Place on a baking sheet lined with non-stick parchment paper and roast for 25-30 minutes or until crisp. Serve with chili sauce, chilies and chili mayonnaise.

CRISPY CHICKEN WINGS APPETIZER

Steps:

• Cut chicken wings into three sections; discard wing tip sections. , In a small shallow bowl, combine butter and garlic powder. In another bowl, combine the remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. , Place on greased baking sheet; bake at 350° for 50-60 minutes or until chicken juices run clear.

CRISPY BAKED CHICKEN WINGS

Steps:

• 1. Heat the oven to 425 degrees. Line a large baking sheet with foil and spray with non-stick spray, or simply spray a large baking sheet with non-stick spray for easy cleanup.
• 2. Trim the wings by cutting off and discarding the tips. Cut the wings in half at the joint. Place all on baking sheet and season. (You can add any seasonings you'd like. I change it up every time.) Bake for 45 minutes.
• 3. During the last 5 minutes of cooking, combine the hot sauce and butter in a small pan and heat on medium until butter melts. Remove chicken from oven and brush sauce over tops of wings. Return them to the oven for an additional 5 minutes.
• 4. Serve with blue cheese dressing and cut celery.