The best chicken wing recipes: from the oven to the best sauces

If there's one food that brings people together around a table, it's chicken wings: at games, get-togethers with friends, or casual dinners, they always disappear from the plate. Their success is no accident, because in addition to being affordable, they are versatile, juicy and absolutely addictive when they are nice and crispy on the outside and tender on the inside.

The best thing is that they can be prepared in countless ways: fried, BakedGrilled, stewed, or glazed, with hot, sweet, smoky, or spiced sauces. In this collection you will find the best recipes with chicken wings that are a hit in kitchens around the world, with clear ingredients and steps so that they turn out amazing at home.

Before we get started, a practical tip: the chicken wing is divided into three segments. Knowing this will help you make the most of them and adjust cooking times accordingly. Plus, with a simple technique, you'll achieve that crispy skin everyone loves. Try leaving them uncovered on a wire rack in the refrigerator and using a touch of... baking powder or cornstarch to enhance the crunch by baking them at a high temperature.

• Punta: almost no meat; use it for strong broths.
• Second phalanx: two bones, tender and very tasty meat.
• First phalanx: the "thigh" type part, the meatiest part of the wing.

Texture trick: if you have time, leave the seasoned wings on a rack in the refrigerator for 8 to 24 hours; they lose surface moisture and They become crispierFor marinades, allow at least 30 minutes, although 3 hours is ideal for the flavors to really penetrate. And if you have an air fryer, go for it: they work wonderfully for lighter results.

Crispy Baked Chicken Wings (Basic and Quick)

An essential version for everyday use: they come out golden, flavorful, and with that thin skin that sizzles when you bite into it. It's the perfect base to serve as is or with your favorite sauces; if you like, you can sprinkle on spices to taste. The final step on the grill is the key to the crispy finish.

• Ingredients: 500g of free-range chicken wings, salt, black pepper, garlic powder, chili powder (optional), olive oil.

1. Preheat the oven to 180ºC (350ºF) with the top and bottom elements on. Line a baking tray with parchment paper, place the chicken wings on it, season them, and drizzle with oil. Distribute the spices evenly..
2. Bake them for 12 minutes, turn them over and cook for another 12 minutes.
3. Finish with 3 minutes under the grill to brown the skin. In total, 25-30 minutes, keeping an eye on them if they are very small so they don't dry out.

Side dish ideas: French fries (or air-fried potatoes), green salad, or sautéed vegetables. Well-cooked wings and a simple side dish are a perfect combination. winning combination on any table.

Buffalo-style oven-baked chicken wings

The American classic, adapted for the oven to avoid frying. The light cornstarch and spice coating helps them stay dry on the outside and juicy on the inside, perfect for Then coat them in your Buffalo sauce preferred.

• Ingredients: 12 split wings (without tips), 15g cornstarch, 10g sweet paprika, 1 cayenne pepper (or ground cayenne to taste), 5g dehydrated onion, salt and 1 tbsp olive oil.

1. Preheat the oven to 180ºC and line a baking tray. Brush the wings with oil to lightly coat them so the seasoning adheres. homogeneously.
2. In a freezer bag, mix cornstarch, paprika, cayenne pepper, onion, and salt. Add the chicken wings and shake to coat them.
3. Bake for 1 hour, turning after 30 minutes. Serve with your hot sauce favorite (Buffalo, ranch, etc.).

Baked chicken wings with satay sauce

A treat for peanut lovers: the fragrant marinade and thick satay sauce make for some amazing wings sticky and full of umamiThe final touch in the oven concentrates the flavors.

• Marinade ingredients12 wings, juice of 1 lime, 20 ml coconut milk, 2 tbsp soy sauce, 1 tbsp of ground curry1 finely chopped clove of garlic.
• Satay sauce: 100g of natural peanut butter, 30ml of coconut milk, juice of 1 lemon, 1 finely chopped spring onion.

1. Whisk the marinade and coat the wings. Let them rest for 30 minutes. Take the opportunity to sauté the spring onion. and prepare the sauce with coconut and peanuts until it forms a cream.
2. Drain the wings onto a tray, mix the leftover marinade with the sauce over the heat, add the lemon and turn off the heat.
3. Bake at 200ºC for 15 minutes, turn over and brush with sauce from the tray (add more if needed). Bake for another 15 minutes until golden brown.

Wings with 40 cloves of garlic

A quick stew with plenty of character: the chicken is first browned and then simmered with a sea of ​​garlic that becomes mellow. The result is deep, aromatic and addictive sauce.

• Ingredients: 1 kg of wings, 40 peeled garlic cloves, olive oil, salt, pepper, thyme, 1 tbsp of flour, 1 tbsp of milk.

1. Season the chicken wings with salt and pepper and brown them in a large frying pan. Set aside. In the same oil, brown the peeled garlic cloves, add a glass of water or stock, and bring to a boil. Return the chicken with a pinch of thyme, as in the garlic wings.
2. Cook for 20-25 minutes over medium heat until reduced. Remove wings and garlic; if you want to thicken the sauce, bind it with flour and milk.

Wings with harissa sauce (spicy and aromatic)

For those who enjoy nuanced spice, harissa combined with lemon, cumin, and honey creates a balanced marinade with a slightly sweet finish. golden brown and cooked to perfection of itching.

• Ingredients: 8 wings (without tips), 5 ml lemon juice, 30 ml extra virgin olive oil, 2 ml sherry vinegar, 15 ml harissa, 5 ml tomato paste, 2,5 ml honey, 1/4 tsp granulated garlic, 1/4 tsp ground cumin, 1/2 tsp salt and black pepper.

1. Marinate the wings for at least 30 minutes with all the beaten ingredients. Spread the marinade evenly per piece.
2. Bake at 200ºC for 20 minutes, turn over, brush with the remaining marinade and bake for another 20-25 minutes.

Wings with mustard, spices and fine herbs

A two-step recipe that always works: first, roasted herbs and spices, then a quick glaze with Dijon mustard, honey, Worcestershire sauce, and rice vinegar. The contrast between dry spices and high-gloss lacquer finish It is spectacular.

• Ingredients: 20 wings, 1/2 tsp white pepper, 1 tsp cumin, 1 tsp dried thyme, 1 tsp chopped fresh parsley, 80 ml olive oil, 1 tbsp Worcestershire sauce, 2 tbsp rice vinegar, 4 tbsp Dijon mustard, 2 tsp honey, salt.

1. Mix oil, thyme, cumin, salt, and pepper. Coat the wings and bake at 190°C for 30 minutes, turning halfway through. Meanwhile, prepare the glaze with mustard and honeyPerrins and vinegar.
2. Brush on and bake for another 10 minutes. Serve immediately.

Chicken wings with honey mustard sauce (baked)

A foolproof combination, with a bonus: a touch of tomato sauce, soy sauce, and, if you're into rock and roll, a little chili paste. The breadcrumbs add... crispy light to the surface.

• Ingredients: 500g of wings, breadcrumbs, 30ml of honey, 45ml of Dijon, 30ml of tomato sauce, 15ml of soy sauce, 10ml of sherry vinegar, 5g of harissa (optional), extra virgin olive oil, salt and pepper.

1. Preheat to 200ºC. Season with salt and pepper, lightly coat them in breadcrumbs and bake for 20 minutes.
2. Heat the sauce with honey, mustard, tomato, harissa, soy sauce, vinegar, water and pepper until it thickens slightly. Paint the wingsReserve some of the sauce for serving and bake for another 10-15 minutes.

Wings with homemade barbecue sauce

Baked sea bream served with a homemade BBQ sauce reduced over low heat. The touch of orange and honey balances acidity, sweetness, and spices, achieving a bright and silky sauce.

• Ingredients: 16 wings, 5 tbsp of EVOO, 4 cloves of garlic, 2 tbsp of honey, 2 tbsp of tomato sauce, 50 ml of orange juice, 50 ml of white wine vinegar, 1 tsp of sweet paprika, salt.

1. Roast the wings at 200ºC (bottom heat + grill top) for about 40 minutes, seasoned with salt and pepper and oiled.
2. Meanwhile, blend garlic, honey, tomato, orange, vinegar, salt, and paprika. Reduce for 10 minutes over medium heat uncovered. Serve the sauce along with the wings and accompany them with your barbecue sauce homemade if you want to intensify the flavor.

Honey-glazed “bats” (whole wings cooked in a pressure cooker)

Ideal for a themed night: honey wings Whole, golden brown, and glazed with a mixture of soy sauce, honey, and ketchup, with a splash of cognac for aroma. The pressure cooker leaves a tender meat in minutes.

• Ingredients: 6 whole wings, 15g of soy sauce, 50g of ketchup, 50g of honey, extra virgin olive oil, salt, pepper, a splash of cognac, dried thyme and rosemary.

1. Season with salt and pepper and brown in the pot with a little oil. Deglaze with cognac and reduce.
2. Mix soy sauce, honey, and ketchup, pour in, stir, and pressure cook for 5 minutes. Release steam and reduce to medium heat for a few minutes. thicken the icing.

Teriyaki wings (baked, on skewers)

Marinated in honey, ginger, and teriyaki sauce, then skewered for easier handling. The controlled baking and touch of ginger make them bright and aromatic.

• Ingredients: 16 wings, 60 ml of teriyaki sauce, 5 g of grated fresh ginger, 25 ml of honey, salt and pepper.

1. Mix honey, ginger, teriyaki sauce, and pepper. Marinate the wings for 10 minutes, stirring occasionally to ensure they are well coated. You can take inspiration from the Chinese-style recipe for the finishing touch.
2. Bake at 200ºC for 30 minutes, turning halfway through. Serve on skewers freshly made.

Spicy marinated chicken wings (oven + wok)

First seared with garlic, then coated in a sweet, vinegary sauce with Tabasco, and finally baked in the oven. They come out juicy, with a spicy, tasty, and progressive.

• Ingredients: 12 wings, 4 cloves of garlic, 50 ml of wine vinegar, 50 ml of soy sauce, 100 ml of water, 30 g of brown sugar, 1 bay leaf, 1 tbsp of Tabasco sauce, 2 tbsp of sunflower oil, salt.

1. Sauté the chopped garlic over very low heat in a wok or deep frying pan. Sear the wings for 3-4 minutes per side.
2. Boil water with vinegar, soy sauce, and bay leaf. Reduce heat, add sugar and Tabasco. Pour into the wok, stir, and cook for 10 minutes over low heat.
3. Transfer to a baking tray, drizzle with sauce and bake at 180ºC for about 30 minutes, adding sauce little by little to varnish while they gildYou can also try different versions marinated for a different finish.

Hoisin-glazed wings with maple syrup

An intense glaze, perfectly balanced between sweet, sour, and spicy: hoisin, ketchup, maple, mustard, ginger, and a touch of Tabasco. Baked, it develops that irresistible shine. “sticky wings”.

• Ingredients: 16 wings, 80 ml hoisin, 60 ml ketchup, 60 ml maple syrup, juice of 1/2 lemon, 10 ml Dijon, 1/2 tsp ground ginger, 2,5 ml red tabasco, 1 chopped garlic clove, 30 ml extra virgin olive oil.

1. Mix the marinade (without the oil). Let the wings rest in the marinade for 30 minutes. Preheat to 200ºC.
2. Arrange in a single layer on a tray brushed with oil, with some of the marinade, and bake for 25 minutes.

Wings with soy, honey and lemon

An infallible trio that wins you over with its citrus aroma. It's best to add several layers during baking for a glaze. intense and bright.

• Ingredients: 1/2 kg of wings, 50 ml of honey, 50 ml of soy sauce, 120 ml of lemon juice (approx. 2 lemons), dried oregano, mixed leaves and/or white rice to accompany.

1. Separate the tips and reserve them for broth. Mix soy and honey, juice and oregano until homogenized.
2. Bake at 200ºC on a non-stick baking sheet, turning it over and brushing with the "mixture" every 5 minutes until the skin becomes crispy (About 35 minutes).

Chicken wings in chipotle chili marinade

The chipotle in adobo adds exquisite smoky depth. A first bake, then a sauce coating, and back in the oven to finish. Result: wings golden, crispy and very tasty.

• Ingredients: 1 kg of chicken wings, chipotle in adobo (can), 200 ml of chicken broth, 50 g of white onion, 3 tbsp of ketchup, 1 tbsp of Worcestershire sauce, salt.

1. Pre-bake at 150ºC for 20 minutes. Meanwhile, sauté onion for 3 minutes; add chopped chipotle, ketchup, Worcestershire sauce, salt, and stock. Reduce for 10 minutes. Pass the sauce into a large bowl.
2. Marinate the wings for 30 minutes, return to the tray, drizzle with sauce and bake at 180ºC for 30 minutes until golden brown.

Air fryer chicken wings (easy and crispy)

Perfect if you want something quick and clean. The only golden rule: one layer, no overlapping pieces. Simple seasoning, short cooking times, and Crispy guaranteed.

• Ingredients: wings, sweet or hot paprika, salt, black pepper, granulated garlic.

1. Cut the wings in half if they come whole, season them in a bowl and coat well with the spices.
2. Place in the basket without piling. Cook for 15 minutes at 180ºC and 5 more minutes at 200ºC. Remove with tongs, avoiding the grease from the bottom. Serves instantly.

Wings with Worcestershire sauce (sweet-salty marinade)

A simple sauce with tomato, Worcestershire sauce, mustard, and brown sugar. Part of it is used for marinating, and the rest is kept chilled for serving. The contrast of temperatures and textures that makes them very special.

• Ingredients: 1 kg of wings, 60 ml of tomato sauce, 60 ml of Worcestershire sauce, 80 g of brown sugar, 60 ml of Dijon mustard.

1. Mix sauces, sugar and mustard; reserve 1/4 in the refrigerator and marinate the rest with the wings for 3 hours in the cold. Pre-heat the oven at 220 ° C.
2. Grease a baking tray, add the wings with their marinade, and bake for 30 minutes, turning occasionally. Serve with the reserved sauce.

Chicken wings with homemade tomato sauce

A nod to classic cooking: braised or baked chicken wings with a good homemade tomato sauce. You can add a bay leaf and a pinch of paprika for extra flavor. enhance the flavor.

• Basic ideaBrown the wings, add your homemade tomato sauce and simmer over medium heat until the sauce thickens and the meat is tender; you can also bake them first and finish with the tomato sauce over low heat in a pan.

Four ideas that are a hit: fried oysters, peach and chipotle, gochujang, and sriracha

For variety and surprise, these four formulas are a sure bet: oyster sauce gives an incredible umami; the peach-chipotle duo blends sweet and smoky flavors; with gochujang they come out sticky and super addictiveAnd the sriracha-marinated, fried ones are pure bliss, even cold the next day.

• General notesAdjust the spiciness to your liking; the quantities are for 500g of wings (approx. 2 servings); they reheat well but are best freshly made; if possible, marinate. at least 3 hours.

Sweet and sour Asian-inspired wings (apricot jam)

A professional method for achieving super crispy skin and a sweet and sour glaze: resting in the refrigerator on a rack with salt and baking powder, hot oven bake, and a final sauce with jam, soy sauce, and sriracha, finished with lime and toasted sesame oil. Result: Crispy wings on the outside and juicy wings on the inside with a fantastic aromatic bath.

• Ingredients900g chicken wings, 10g kosher salt, 7,5g baking powder, 160ml apricot jam, 60ml low sodium soy sauce, 60ml sriracha, 15g sesame seeds, 30g butter, 4 cloves garlic, minced or grated, 10g fresh ginger, grated, 7,5g Chinese five spices, 30ml lime juice, 10ml toasted sesame oil; spring onion and/or coriander for garnish and lime wedges for serving; vegetable oil for greasing the rack.

1. Place wings on a wire rack in a baking tray lined with aluminum foil. Brush the rack with a little oil. Toss the wings with salt and baking powder, spread them out so they don't touch, and refrigerate uncovered for 8-24 hours. This step makes all the difference.
2. Preheat oven to 230°C. Mix jam, soy sauce, sriracha, and sesame seeds in a bowl. Bake the wings for 20 minutes.
3. For the sauce: Melt the butter, add garlic, ginger, and five-spice powder and cook for 1 minute. Stir in the jam mixture and cook for 5 minutes until thickened. Off the heat, add lime juice and sesame oil. Transfer to a large bowl.
4. Turn the wings over and bake for another 15 minutes, or until golden brown on all sides. Toss with the sauce, garnish with herbs, and serve with lime wedges. The table is already bathed.

More ideas for your menus: garlic wings, barbecue wings, Thai-style wings, tandoori wings, teriyaki wings, Mozambican piri-piri wings, or sweet and sour Chinese-style wings. They're like sunflower seeds: Once you start, you can't stop.And if you're feeling adventurous, add them to rice dishes or paellas, or serve them as a tapa with crusty bread.

Crispy tip: Dry the wings very well before seasoning, bake on a rack for air circulation, use a touch of cornstarch or baking powder in oven-baked dishes, and don't overcrowd them. With an air fryer, a single layer and final temperature shock They leave you with a super crunchy exterior.

And don't forget a classic that everyone loves: oven-baked chicken wings with garlic and Parmesan. The finely grated cheese melts and browns, creating a flavorful crust, while the garlic infuses the meat with its aroma. Serve them with a salad or some air-fried potatoes and you'll have a perfect meal. a perfect dinner without complicating your life.

Finally, a serving tip: the sauces make all the difference. Keep homemade ranch, blue cheese, lemon and mint yogurt, barbecue, honey mustard, or a spiced mayonnaise with sriracha on hand. An assortment of dips transforms a platter of wings into a feast worthy of a tip of the hat.

It's clear that with this arsenal of recipes—from Buffalo to sweet and sour apricot, including harissa, hoisin, or classic garlic—you have options for every craving, every palate, and every type of gathering. By following the timings, respecting the marinades, and applying the crispiness tricks, you'll create wings that will go down in history; wings that, as they say, They are eaten with your hands and leave not a trace on the tray.