17 Super Bowl Chicken Wing Recipes So Good You’ll Need Extra Napkins

• Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
• Whisk in the mustard and honey. Stir in the Worcestershire sauce, apple cider vinegar, and season with salt and pepper. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
• Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
• In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
• Toss the wings with the honey mustard sauce and serve warm with leftover sauce for dipping.

• Place chicken in a shallow dish or resealable plastic bag. Pour pickle juice over the top and try to ensure all chicken is submerged. Cover and refrigerate for 2 – 4 hours.
• Remove from fridge, rinse and pat dry.
• Preheat oven to 425 degrees. Place a cooling rack on top of a baking sheet and set aside.
• In a small bowl whisk together oil, dill, granulated garlic, salt and pepper.
• Pour mixture over wings and toss to coat.
• Place wings on prepared baking sheet and bake 25 minutes. Turn and bake an additional 10 – 15 minutes or until golden brown and cooked through.

For The Chicken Wings

• In a small bowl, whisk together salt, black pepper, paprika, garlic powder, onion powder and cayenne until combined.
• In a large bowl, pat dry chicken wings with a paper towel then sprinkle with baking powder to make sure they stay dry.
• Then sprinkle on seasoning mix in two intervals until chicken is thoroughly coated.

For Baking

• Line all the wings onto a parchment lined baking sheet. Bake in a preheated oven at 425°F (220°C) for 20 minutes. After 20 minutes, remove the wings and flip them to the other side. Return to the oven and bake for another 25 minutes. While wings are baking, prepare the Honey BBQ Sauce.

For The Honey BBQ Sauce

• Add butter to a medium sized pot over medium heat until it melts then add garlic and cook until fragrant for about 30 seconds.
• Next add bbq sauce, honey, Florida’s Natural Orange Juice, brown sugar and cayenne pepper.
• Allow the sauce to simmer then decrease the heat to a low and continue stirring allowing the flavors to come together, for about another 10 minutes.

To Assemble

• When the wings have finished baking, air frying or grilling, place them all into a large bowl. Pour the Orange Honey BBQ Sauce over the wings, then toss the wings to completely coat.
• Now return the wings to an oven or air fryer to get that sauce super sticky. Add them to a parchment paper lined baking sheet and bake for about 7-8 minutes on 400 degrees or in the air fryer at 400 degrees. The sauce should be sticky, caramelized and bubbly.

• Preheat oven to 425 degrees F. Line a baking sheet with foil.
• In a medium bowl, whisk together apple butter, brown sugar, apple cider vinegar and Dijon; set aside.
• In a large bowl, combine wings, vegetable oil, brown sugar, garlic, onion and chili powder, paprika, salt and pepper, to taste.
• Place wings onto prepared baking sheet and baste apple butter glaze on one side of the wings. Place into oven and bake for 25 minutes, using metal tongs to turn at halftime and basting with apple butter glaze on other side of wings.
• To make the dipping sauce, whisk together sour cream and Sriracha.
• Serve wings immediately with dipping sauce, if desired.

• For the wings: Season wings then add wings to a large mixing bowl.
• Add flour to the mixing bowl and coat flour with chicken. Let it set for 10 minutes
• While chicken is setting start on the sauce.
• For the sauce: Add all the sauce ingredients (reserve 4 tbsp of the peach preserve for later) to a food process and process until smooth. In a sauce pan over medium high heat, pour sauce into the sauce pan and then add the rest of the 4 tbs of unmixed peach preserves. Stir frequently. Once the sauce starts to boil set stove to low to simmer for 5 minutes. Pour the finished sauce into a large bowl. 
• For the wings: Deep fry wings according to your deep fryer manufacturers directions.
• To fry the wing in on the stove,  heat 2 inches of oil in a large frying pan over medium-high heat. Fry the wings in batches once the oil reaches 300 degrees. Fry until golden brown and cooked through, 10-12 minutes. 
• To prepare the sticky wings, add the fried chicken wings to the bowl with the peach chipotle honey sauce and stir to coat well. Serve hot with blue cheese or ranch dressing. 

• Preheat oven to 425°F. Line a large baking pan with parchment paper.
• Combine all sauce ingredients in a small pan. Bring to a boil and let boil 3-4 minutes or until slightly thickened, set aside.
• Rinse wings and pat dry with a paper towel. Toss with flour, baking powder, salt, and pepper. Spread out on the prepared pan. Bake for 30 minutes, flipping over after 15 minutes.
• Remove wings from the oven and place in a large bowl, toss with sauce. Place back on the baking sheet and turn the oven up to 450°F. Bake additional 10-15 minutes or until sauce is thickened and browned.
• Cool 3-4 minutes before serving.

• Begin by pre-heating your oven to 425 degrees F and prepare a large baking sheet with cooking spray and wire rack.
• Pat chicken wings dry with paper towels, then add all your chicken wings to a large zip-lock bag. Add in all the spices and baking powder over top of the wings. Close the bag, removing all the air and shake to evenly coat the wings.
• Spray a wire rack on a baking sheet with cooking spray then add the chicken wing on the top of the rack evenly spaced apart. Bake the wings on the center oven rack for 35-40 minutes (flipping halfway through) or until internal temperature reads 165 degrees F. While the chicken wings are baking make the firecracker sauce.
• Once the chicken wings have finished baking, remove from the baking sheet and let cool in a bowl for 5 minutes. Add half the sauce over top of the wings and toss gently to combine.
• Optional: Place the sauced chicken wings back on the wire rack and broil on high for 3-5 minutes. This makes the wings extra "sticky".
• Top the finished firecracker chicken wings with toasted garlic flakes, sesame seeds, and chopped green onions then serve with reserved firecracker sauce, or siracha ranch dip. Enjoy!
• Add all of the Firecracker sauce ingredients to a small saucepan and whisk to combine. Heat on medium heat until lightly boiling then reduced heat to low and let sauce simmer until reduced, about 7 minutes. Once the sauce has reduced remove from heat and keep warm until chicken wings are finished baking.

• Preheat oven to 450 degrees.  Line a large baking sheet with parchment paper.  Set aside.
• Wash wings in cold water and pat thoroughly dry with paper towels. Transfer wings to prepared baking sheet.
• Bake for 50 minutes. Remove from oven.
• In the meantime, add the vegetable oil, garlic, and ginger to a skillet. Over medium heat, cook the ginger and garlic for 2-3 minutes.
• Add the remaining ingredients to the skillet with the exception of the sesame seeds. Whisk to combine and cook over medium heat until the sauce thickens – about 8-10 minutes.
• Once the wings are done, remove from oven and add to the skillet with the sauce. Add the sesame seeds as well.
• Over high heat, toss the wings with the sauce until the sauce coats the wings. Continue to toss over high heat until the sauce thickens even more the wings begin to char just a bit.

• Heat a saucepan over medium heat. Melt the butter and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
• Heat a saucepan over medium heat. Melt the butter and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
• Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
• In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
• Toss the wings warm in the jalapeño sauce and serve warm with the fresh jalapeño slices and lime wedges.

FOR THE HOT WING SAUCE

• Melt the butter in a small pan over medium-high heat. Add the garlic and a pinch of salt. Cook, stirring consistently, for 1-2 minutes or until the garlic is very fragrant. 
• Pour the garlic and butter into a large sized mixing bowl. Add the remaining ingredients and whisk together well. Set aside until the wings are cooked.

FOR THE WINGS

• In a large, heavy bottom saute pan, add the olive oil over high heat. When the oil shimmers, add in ½ of the wings. You don't want to crowd the pan. Let the wings cook for 1-2 minutes to get nice and crispy. Turn to brown on all sides. Remove from the pan and repeat with the other wings.
• Once all the wings have been browned, add them all back into the pan over medium-high heat. Continue to cook for 10-12 minutes or until cooked through. The drums will take longer than the flats.

FOR THE HOT WING RECIPE

• When the wings are cooked, add them to the large mixing bowl with the hot sauce. Using tongs, toss them lightly in the sauce to coat. Serve hot and happy eating!

• Pat the wings as dry as you can get them. This will help with the crispiness.
• In a large bowl or molcajete, grind the Carolina Reaper pods into a powder. Add baking powder, garlic, salt and flour. Mix to combine.
• Lightly oil the chicken wings then dip them into the seasoned flour mixture. Get them nicely coated. The baking powder helps with the crispiness.
• Heat oven to 250 degrees. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes.
• Increase oven heat to 425 degrees and bake another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. You can also hit them with the broiler a couple minutes to crisp them up even more.
• Serve with the hot sauce on the side, or toss them in the hot sauce for even HOTTER wings, you crazy heat-loving animal!

• Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Season lightly.
• Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. Season again half way through frying. When done, remove them to drain on paper towels.
• Blend together….
• Melt the butter or margarine over medium heat in a heavy saucepan, add the blended mixture and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.
• Place the chicken on a warm serving platter, pour the sauce on top, and serve.

• Pour about 1/2" vegetable oil into a pan with high sides. Add enough butter to make up 1" of fat. Heat on medium high until the fat begins to smoke. Add the chicken wings and spread out in one layer and ensure the fat just covers the wings. Turn the heat down to medium and cook for about 15 minutes. Turn and cook for another 14 minutes. Turn the heat up to medium high for 1 more minute, then drain.
• In a bowl, mix the rest of the ingredients. Add the wings and toss to coat, then let stand for about 5 minutes to let the meat absorb the liquid.

• Combine the serrano peppers, red chiles, jalapenos, wine, Tabasco, Worcestershire, cayenne, hot sauce, salt, pepper, and vinegar in a blender.
• Cover the blender tightly and puree the ingredients. Be very careful not to inhale the fumes.
• Carefully pour the hot sauce mixture into a non-reactive container or zip-top plastic bag. Take care not to touch the hot sauce mixture (or wear gloves to be safe).
• Add the wings to the hot sauce, cover the container and refrigerate the wings for 3-5 days. Preheat the oven broiler.
• Very carefully place the wings in a broiler-safe baking dish using tongs. Place the broiler pan in the oven and broil the wings for 15 minutes, turning them as needed, until browned and cooked through.
• Meanwhile, carefully pour the hot sauce marinade into a saucepan. Add the sugar and bring the sauce to a boil over medium-high heat. Let boil until the mixture has reduced, about 10 minutes.
• Remove the wings from the oven. Pour the sauce over them, turning as needed to coat them in the sauce. Return the wings to the oven and broil for 5 minutes.
• Serve the wings hot with lots of napkins and cold water (milk also works great for calming the effects of the hot sauce).

• Preheat the oven to 375°F and line two baking sheets with parchment paper. Set aside.
• In a large bowl, combine the spices, salt, and the flour. Add the buttermilk and stir until combined. The mixture should be pretty thick!
• Add the cauliflower florets to the bater, coating each piece evenly in the buttermilk mixture. Place the coated cauliflower on the prepare baking pans, leaving room between each piece to the air can circulate around them.
• Bake for 20 minutes and then flip the cauliflower over to it’s other side to get an even bake. Bake for another 20 minutes on the other side!
• While the cauliflower bakes, make the buffalo sauce. Combine the buffalo sauce with the melted butter and whisk to combine.
• When the cauliflower is done, add the florets into the bowl the hot sauce mixture is in. Toss to combine and enjoy!

• 1. Using a stand mixer + paddle attachment, mix together the 1 cup vital wheat gluten, 3 tbl brown rice flour. 1 tbl nutritional yeast,1/2 tbl onion powder, 1/2tsp dried thyme, 1/2 tsp dried basil, 1/2 dried oregano, 1/2tsp smoked paprika, 1/4 tsp coriander, 1/2 tsp Old Bay, 1/2tsp garlic powder, 1/4 tsp white pepper, and 1/4 tsp salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended.
• 2. While mixer runs on low, add in ½ cup warm water + 2 tbl liquid aminos. If using bowl, continue stirring with wooden spoon while adding water + aminos. Next, change the paddle for the dough hook on stand mixer if using. Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tbl of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon (about five minutes mixing liquid with dry), pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8-10 minutes until it becomes elastic-like and can be pulled apart without breaking.
• 3. Once done with mixer (the dough should be super elastic-like) or kneading, form into 10-12 small wings.
• 4. Bring the 8 cups of broth + 3 garlic cloves to a boil over medium-high heat. Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size.
• 5. 1. While the wings cook, mix together the thai buffalo sauce (all ingredients). Additionally, in a shallow bowl or plate, mix ½ cup brown rice flour, ½ cup AP flour, and 1 tsp black pepper. Once wings are done cooking, drained, and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set onto a plate.
• 6. 1. Add 2 tbl of vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the thai buffalo sauce and lay on the pan. Repeat until all wings are complete (add another 1 tbl of vegan butter if repeating). Flip after 1-2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel lined plate.
• 7. To serve, brush on the buffalo sauce on all wings until gone. Serve warm!

• Preheat oven to 450 F (232 C) and line a baking sheet with parchment paper (important or the wings will stick).
• Next, prepare batter. Mix dry ingredients together, and then add almond milk and lesser amount of water to start (6 Tbsp as original recipe is written // adjust if altering batch size). Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower – too runny and it won’t stick. Add only enough water until you reach the right consistency. Add more brown rice flour if it becomes too thin.
• Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on two baking sheets or in two batches (or more if increasing batch size).
• Bake for 25 minutes. In the meantime prepare the sauce by whisking together curry paste, coconut oil, and maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
• Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20-25 minutes, or until browned on the edges and the glaze has caramelized.
• While baking, prepare chutney (optional), by adding all ingredients to a blender and blending until creamy and smooth. Taste and adjust seasonings as needed, adding more garlic for zing, salt for saltiness, maple syrup for sweetness, or water to thin.
• Let cauliflower cool slightly and then serve immediately. Best when fresh. The wings can be frozen (either at the glazed stage or the glazed and baked stage) and then reheated in a 350-degree F (176 C) oven until warmed through.