Wings are honestly my favorite part of the chicken. Give me wings with some good spices, olive oil, and the air fryer, and I am happy. I will typically make a big green salad to go with them, and that's dinner for me. And because they're not expensive, I don't feel bad about making them often.

I also have this thing where I have to clean the bones completely. I mean completely. It's almost like a little ritual. I'll sit there picking every last bit of chicken off the bone. There's just something about wings that makes you want to get stuck in.

These 22 recipes give you tons of different ways to do them when you want to change up the flavours and need some inspiration, all tried and tested in my kitchen.

1) Sticky Honey Garlic Wings with Soy and Sesame

I first started making honey garlic wings because I wanted something that felt a bit more exciting than my usual spice and air fryer version. But I didn't want a recipe with a long list of ingredients. This one became a favorite. The honey adds sweetness, the soy sauce brings the saltiness, and the garlic cuts through it all.

I like to get the wings really crisp first and then only toss them in the sauce because you want that sticky coating without losing the texture of the chicken. It actually also just depends on how you like your chicken wings anyway.

A sprinkle of sesame seeds at the end is all they really need. These are the wings I'd make when friends are coming over because I know they'll disappear fast.

2) Crispy Oven-Baked Buffalo Wings with Blue Cheese Dip

My son always asks me why they're called buffalo wings, and I realized I never really had a proper answer. So here's a little backstory. They're said to have originated in Buffalo, New York, in the 1960s. And so the name comes from the city, not the buffalo itself. I love that little bit of history behind this recipe.

The wings are baked in the oven until really crisp, then tossed in that hot, buttery buffalo sauce, and then served with a cool blue cheese dip. The combination never gets tired. And if you're making this for your whole family and you've got little ones, just hold back on the heat in the buffalo sauce.

Also, my tip is not to skip drying the wings really well before they go in the oven because it makes such a difference when you want them crispy.

3) Korean Gochujang Glazed Wings with Scallions

We have a really lovely Asian market near us, and every time I go, I tell myself I'm just going in for one or two things. And of course I never do. I come home with gochujang, sesame oil, Korean chili flakes, sauce, noodles, honestly, you name it. Basically everything that looks interesting.

And then I have to find ways to use it all. So these wings are one of the things that come out of those shopping trips. The gochujang gives them that deep slightly spicy savory flavor that I love, and once it turns into a sticky glaze around the wings, they're set to go. And they are so good.

I like to finish them with lots of sliced spring onion and toasted sesame seeds. I would go easier on the gochujang here at first because you can always add more heat and make sure the wings have had a chance to crisp before you glaze them. More often than not, this is exactly the kind of dinner I end up making after one of my Asian market hauls.

4) Lemon Pepper Air-Fryer Wings with Extra Lemon Zest

We have a big lemon tree in our garden, so I'm always looking for ways to use up all those lemons. Lemon pepper wings are a firm favorite because they're so simple. But the fresh lemon makes them taste like so much more. I like to add plenty of lemon zest, lots of black pepper, and then a few herbs from the garden, depending on what I have growing. Rosemary and thyme are especially good here. And then, of course, a little bit of garlic works really well.

I always do these in the air fryer because the skin gets really crisp without needing much oil. My tip here is to zest the lemon before you juice it and add some of that fresh zest right at the end. It gives you a much brighter lemon flavour than just relying on the juice alone. These are so divine with a big green salad or some roasted veggies and make such an easy, light dinner.

5) Maple-Sriracha Wings with Toasted Sesame

I always have a bottle of sriracha in the fridge because I use it on just about everything and anything. So these wings were bound to happen. And I usually make them with honey rather than maple syrup because I always have honey in the cupboard, and I just prefer it. I love what it does with the heat of the sriracha.

You get that sweet sub spicy, slightly sticky coating that makes you want to keep going back for another wing. And then these are delicious, finished with some toasted sesame seeds for that nuttiness and crunch. And they go really well with some simple noodles on the side. Especially if you let a little of that spicy sauce run into the noodles.

Taste the sauce before adding it to the wings, and then adjust the honey and sriracha to your liking. Some days I want them really sweet, and other days I want them really hot.

6) Garlic Parmesan Oven-Roasted Wings with Parsley

I make these when I'm craving something really savory. There's something about garlic and parmesan together that I never get tired of, especially on crispy chicken. I roast the wings first and then toss them in melted butter, garlic and plenty of parmesan while they're still hot, so it all sticks to the chicken.

A handful of parsley at the end and that's really all they need. I've made these for the family when I wasn't in the mood for anything complicated, and they always say how much they love them. They're really nice with just a green salad or just some beans or broccoli. But honestly, I'm just as happy eating them straight off the tray.

7) Smoky Chipotle Lime Wings with Cilantro

Chipotle and lime is such a good combination with chicken, especially when you want something with a bit of heat. I started making these wings after having some chipotle left in the fridge from another dinner, and it turned into one of those combinations I kept coming back to. The smoky chipotle gives the wings a really nice deep flavor, and then the lime just kind of cuts through it and keeps it fresh.

Or what I have done also is I've blended up the cilantro with a whole bunch of other herbs, a little bit of oil, and I made, like, a cilantro mayo, which was also really nice with these.

8) Asian Five-Spice Hoisin Wings with Cabbage Slaw

Another dinner that usually comes straight from one of my Asian market hauls. I'll come home with five-spice, hoisin sauce, sesame oil, and a whole collection of things, and then dinner basically planned itself. These wings get coated in that sweet, savory hoisin with the warm spice of five-spice.

And I make the slaw Asian style too. I like to do shredded cabbage, carrots, spring onion, coriander, a touch of sesame oil, rice vinegar, and a little bit of lime. It goes really well with sticky wings. What I've learned about five spice is that you really don't need it too much because it's quite powerful and can become a bit over over power over powerful. So start with a small amount and build it up from there.

And then I also add sesame oil to my slaw at the end. So the flavor stays really fresh.

9) Crispy Buttermilk Fried Wings with Ranch

You really don't need to order chicken takeout when you're craving those crispy, crunchy wings. These absolutely do the same job. I make my own ranch to go with them too, which I prefer because I know exactly what's going into it, and there's none of that unnecessary stuff you often get in a bottled version.

The buttermilk is what makes these wings so good. It's slightly acidic, so it helps tenderize the chicken while it sits in the marinade, and it gives the coating something to cling to when you dredge the wings. I usually let the chicken sit in the buttermilk for a few hours or even overnight if I remember, because the longer it marinates, the more flavor it gets.

Then it's just about getting that lovely crunchy coating and serving them with plenty of homemade ranch for dipping. This one is definitely for when that fried chicken craving really hits.

10) Tandoori Yogurt-Marinated Wings with Cumin

Tandoori wings always take me back to the food I had in New Delhi. There's something about that smoky, spiced flavour that makes chicken wings so much more interesting. And the yogurt marinade is what makes these so tender. I always keep cumin, or jeera as it's called in India, in my spice cupboard because I use it often. Along with other spices, it gives the chicken that proper tandoori flavor without needing a complicated marinade.

I like to leave the wings in the yogurt mixture for as long as I can, preferably overnight, if you can. So all those spices really get into the chicken. Then I cook them until the edges start to char slightly.

These are really, really delicious with some fresh coriander, a little bit of yogurt, and then you can squeeze those lemon wedges over it just before you eat it.

11) Brown Sugar Bourbon Sticky Wings

I made these one evening when I had a little bit of bourbon left over and thought, why not put it on chicken wings? It turned out to be such a good combination.

The brown sugar gives you that sticky caramelized sweetness, and the bourbon adds a deep flavor that makes the glaze taste a little bit more grown up. I always add something savory and a little heat. Otherwise, the glaze can become too sweet.

I usually put out a big crunchy salad with these because you need something fresh with all that sticky sweetness. And have plenty of napkins ready because these are definitely no knife-and-fork kind of dinner.

12) Thai Sweet Chili Lime Wings with Peanuts

I have to make something Thai-inspired at least once a week. Thai food just manages to hit so many flavours at once. Sweet, sour, salty, spicy, and fresh. These things are an easy way to get that combination. I use sweet chili sauce with plenty of fresh lime. If you don't have fresh lime, you can use lemon, garlic, and then a little bit of fish sauce. Then finish these off with peanuts and coriander.

The lime is what really brings everything together. So I always taste the sauce before serving and add more if it needs an extra sharpness. And then I'll usually make a cucumber salad or just a simple herb salad alongside. And if everyone is extra hungry, some jasmine rice.

13) Herbs de Provence Roasted Wings with Thyme

Herbs de Provence sounds a bit fancy, but really it's just a lovely blend of dried herbs that makes roasted chicken taste like you've put in much more effort than you actually have. I use it quite often on wings, especially with extra fresh thyme from the garden.

Toss the wings with olive oil, herbs, salt, pepper, and a little bit of garlic, then let the oven do the work. The thyme gives them that fresh earthy flavour and the dried herbs bring all those Mediterranean notes.

I'll usually serve these with roasted veggies and my mother-in-law's roast potatoes. It's one of those dinners I make when I want something simple and healthy but still want it to feel like a proper dinner.

14) Buffalo-Honey BBQ Combo Wings

These are usually my game-day wings. We've got people over, and there's a match on, I'll make a big batch and put them in the middle of the table with a bunch of different dips.

I can never decide between buffalo and barbecue, so these wings get both, with a little honey to bring the two together. You get that smoky barbecue flavor, the tangy heat from the buffalo sauce, and just enough sweetness to balance it.

I'll make a few different dips depending on what I have, like ranch, blue cheese, something spicy, because everyone else seems to have their favorite. They're the kind of food that keeps everyone reaching over for just one more while they're watching the game.

“My picky one asked for seconds, which is how I measure a recipe’s success.”

15) Orange-Miso Glazed Wings with Ginger

I had some miso in the fridge and a couple of oranges in the fruit bowl, and this is one of those combinations that just happen in my kitchen.

The salty, savory miso with the sweet orange and fresh ginger just goes down like a treat. I use the zest as well as the juice because the zest gives you that proper orange flavor without making the glaze too sweet. A little soy and sesame oil bring everything together.

And then I like to finish these with some spring onions and sesame seeds. I'd serve these with rice and something greeny on the side. And honestly, spooning any extra glaze over the rice is half the reason I make these.

16) Teriyaki Pineapple Wings with Green Onion

I'm going to be honest, pineapple with savory food isn't really my thing. But my husband and son, on the other hand, absolutely love it. So these wings make an appearance at our dinner table now and again.

The pineapple brings a sweetness to the teriyaki sauce that they really enjoy, especially with the salty soy and ginger. I usually keep a few wings aside for myself before adding the pineapple. But when I do make the full batch, I have to admit the flavours work really well together.

Fresh green onion over the top gives it a nice sharpness and keeps the whole thing from feeling too sweet. Serve this with whatever rice you've got, and you've got a very easy family dinner, even if I'm still picking the pineapple off mine.

17) Cilantro-Lime Coconut Wings with Lime Crema

I'm always looking for ways to make chicken wings feel a little bit less predictable, and this combination surprised me. Coconut can sometimes make it feel quite rich, but the lime completely changes that here. I add plenty of fresh coriander from my garden and lime zest to the wings, then make a simple lime crema on the side. The crema is cool and tangy and gives you somewhere to dip those spicy, savory wings.

I also like adding a little extra lime just before serving rather than relying on the marinade for all the citrus flavor. These would be such a good summer lunch with a crunchy salad. Messy, fresh, and very easy to eat with your hands.

18) Jamaican Jerk Wings with Mango Salsa

Jerk wings have become a bit of a Christmas tradition for us. December is summer here, so when we have family round, I'm usually outside with a big table of food, and these are the kind of wings I like to put out for everyone to pick at. I use lots of fresh herbs with the jerk seasoning: thyme, spring onion, coriander, garlic, ginger, allspice, and chili.

And then I make a fresh mango salsa with lime and a little bit of chilli to go alongside. The sweetness of the mango is so good with the heat and the spice of the jerk, and it makes the whole dish feel very summery.

I'll make a big batch because with family round you can never really make enough. These have definitely become one of those dishes I associate with Christmas at home.

19) Szechuan Peppercorn Spicy Wings

Szechuan peppercorn wings are for when I want something with a proper kick and a bit of a different flavour. I remember the first time I used Szechuan peppercorns and was completely surprised by that slightly numbing, tingly feeling they give you. It's not just heat, it's something totally different.

And just so you know, Szechuan is pronounced SAY-shwahn. I toast the peppercorns first and crush them with chili, garlic, and ginger, which brings out so much more of their flavour. Then I like to toss the wings with all those spices and finish them with some spring onion and sesame.

These are great with steamed rice and something fresh on the side. Because you definitely want something to cool things down in between bites.

20) Ranch-Dusted Oven Wings with Dill

We grow a lot of dill in the garden. It just pops out at the beginning of spring, like weeds. And I'm always looking for a way to use it. These ranch-dusted wings come from exactly that. I use a homemade ranch-style seasoning with plenty of dried herbs and then finish the hot wings with loads of fresh dill from the garden.

There's something about dill and chicken that works so well, especially with a little garlic and black pepper. I think these are really delicious with a simple cucumber salad and cold baby potatoes tossed in olive oil. And if you have fresh dill growing at home, don't be shy with it.

21) Pomegranate Molasses Glazed Wings with Mint

I first poured pomegranate molasses because I saw it in a recipe and had absolutely no idea what I was going to do with the rest of the bottle. It sat in the cupboard for a while until I started using it on chicken wings, and now I always keep some around. It has this lovely sweet and sour flavor that makes a good glaze.

And I like to add a little bit of garlic and some spices. This goes so well with mint. It just cuts through the richness and makes it taste really fresh. If the glaze tastes a little bit too sharp, add a small amount of honey because I think it balances it out nicely.

22) Smothered Beer-Braised BBQ Wings

I make these when I want something really saucy and comforting. I started braising chicken and beer years ago, and it's such an easy way to add another layer of flavor without needing a complicated list of ingredients.

The beer cooks down with a barbecue sauce, onion, garlic and spices, and then you're left with this rich saucy sticky that coats the wings. I like using a lager rather than anything too strong because you want the beer to add flavor without taking over.

And if you want proper comfort food, make a mac and cheese to go with these.

The Whole Point

At the end of the day, that's what I love about chicken wings. You can take them in so many different directions. Spicy, sticky, smoky, herby, sweet, saucy, or simply just seasoned with spices and olive oil. But they always work. They're affordable, easy to cook, and a real staple in our house.

I can make a simple bite for dinner with a salad or turn them into something fun when we have family and friends over. And somehow, no matter how many different versions I make, they always go down a treat, and there are never any leftovers.

, Sara

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