Chicken Wing

Active time: 45 min Start to finish: 4 hr

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.

These chicken wings need to marinate for at least 8 hours — we recommend putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day. The deep, almost beeflike flavor of these wings comes from the red wine in the marinade; both the wings and the mayonnaise get a boost from the Spanish smoked paprika.

Think Buffalo wings—saucy chicken, cheesy dip, crunchy vegetables—but turned slightly on its head with whipped feta and handheld giardiniera.

These spiced wings feature both aromatic tandoori masala spice blend and Frank’s RedHot for a nod to classic Buffalo wings with a little flair.

This recipe for crispy baked chicken wings is perfect for game day. Finish half the wings with Buffalo sauce and the rest with a sticky ginger-soy glaze.

Skip the hot oil and make these spiced chicken wings in your air fryer. Cornstarch and baking powder ensure a crisped exterior.

Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.

These spice-crusted, no-grill wings boast intense flavor in every bite, thanks to a pastrami-inspired dry rub.

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

Want crispy-spicy chicken wings without having to deep-fry at home? We got you.

You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop.

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.