12 MORE Crispy Chicken Wing Recipes

Our first batch of crispy chicken wing recipes was such a hit, we’re back with 12 MORE brand-new ways to get that perfect crunch. Sticky gochujang glazes, buttery garlic parmesan, sweet-heat honey sriracha, and zesty lemon pepper – every wing is juicy, crispy, and way better than takeout.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Fire up the oven and enjoy!

1. Sticky Gochujang Glazed Wings

Sweet, spicy, and lacquered – these Korean-inspired wings are dangerously sticky.

Ingredients

• 3 lbs chicken wings, split and tips removed
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Sesame seeds and sliced scallions, for topping

Instructions

1. Pat the wings very dry and toss with baking powder and salt.
2. Arrange on a wire rack over a baking sheet and bake at 425 F for 40-45 minutes, flipping halfway, until deeply golden and crisp.
3. While the wings bake, whisk gochujang, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan and simmer 2 minutes until glossy.
4. Toss the hot wings in the glaze until fully coated.
5. Sprinkle with sesame seeds and scallions and serve immediately.

2. Garlic Parmesan Crispy Wings

Buttery garlic, salty parmesan, and a shatteringly crisp crust.

Ingredients

• 3 lbs chicken wings
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 tbsp butter, melted
• 5 garlic cloves, minced
• 3/4 cup grated parmesan
• 2 tbsp chopped parsley

Instructions

1. Heat the oven to 425 F and line a baking sheet with a wire rack.
2. Toss the wings with olive oil, salt, pepper, and garlic powder; arrange in a single layer.
3. Bake 40-45 minutes, flipping once, until golden and crisp.
4. Saute the minced garlic in melted butter for 1 minute until fragrant.
5. Toss the wings with the garlic butter, parmesan, and parsley; serve hot.

3. Honey Sriracha Wings

Sweet heat with a sticky finish – the crowd-pleaser that disappears first.

Ingredients

• 3 lbs chicken wings
• 1 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup honey
• 1/4 cup sriracha
• 2 tbsp butter
• 1 tbsp lime juice

Instructions

1. Toss the wings with cornstarch, salt, and pepper.
2. Bake on a rack at 425 F for 40-45 minutes until crisp, flipping halfway.
3. Simmer honey, sriracha, butter, and lime juice for 2-3 minutes until slightly thickened.
4. Toss the wings in the sauce and broil 2 minutes for a caramelized finish.
5. Serve with extra sauce for dipping.

4. Lemon Pepper Baked Wings

Bright, zesty, and addictive – no sauce needed for these crispy classics.

Ingredients

• 3 lbs chicken wings
• 1 tbsp baking powder
• 1 tsp salt
• 3 tbsp butter, melted
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 tsp cracked black pepper
• 1/2 tsp garlic powder

Instructions

1. Pat the wings dry and toss with baking powder and salt.
2. Bake on a wire rack at 425 F for 40-45 minutes, flipping once, until crisp and golden.
3. Whisk melted butter with lemon juice, lemon zest, cracked pepper, and garlic powder.
4. Toss the hot wings in the lemon pepper butter.
5. Finish with extra lemon zest and serve with ranch or blue cheese dip.

5. Maple Honey Butter Wings

Golden, buttery, and gently sweet – fall’s coziest wing recipe.

Ingredients

• 3 lbs chicken wings
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp smoked paprika
• 4 tbsp butter
• 1/4 cup pure maple syrup
• 2 tbsp honey
• 1 tsp apple cider vinegar

Instructions

1. Season the wings with baking powder, salt, and smoked paprika.
2. Bake on a rack at 425 F for 40-45 minutes until deeply crisp.
3. Melt the butter with maple syrup, honey, and vinegar; simmer 2 minutes.
4. Toss the wings in the maple butter glaze.
5. Broil 1-2 minutes for caramelized edges and serve warm.

6. Mango Habanero Wings

Tropical sweetness with a fiery finish – handle with care (and extra napkins).

Ingredients

• 3 lbs chicken wings
• 1 tbsp cornstarch
• 1 tsp salt
• 1 cup mango puree
• 1-2 habanero peppers, minced
• 3 tbsp honey
• 2 tbsp lime juice
• 1 tbsp butter

Instructions

1. Toss the wings with cornstarch and salt.
2. Bake on a wire rack at 425 F for 40-45 minutes, flipping halfway, until crisp.
3. Simmer mango puree, habanero, honey, and lime juice for 5 minutes until thick.
4. Stir in the butter until melted and glossy.
5. Toss the wings in the sauce, wearing gloves while handling the peppers, and serve.

7. Teriyaki Sesame Wings

Glossy, savory-sweet, and loaded with toasted sesame crunch.

Ingredients

• 3 lbs chicken wings
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp mirin
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp cornstarch mixed with 2 tbsp water
• Toasted sesame seeds

Instructions

1. Bake the wings on a rack at 425 F for 40-45 minutes until crisp.
2. Simmer soy sauce, brown sugar, mirin, ginger, and garlic for 4 minutes.
3. Stir in the cornstarch slurry and simmer 1 minute until thick and glossy.
4. Toss the wings in the teriyaki glaze.
5. Sprinkle generously with toasted sesame seeds and serve.

8. Brown Sugar BBQ Wings

Smoky, sweet, and caramelized at the edges – backyard BBQ in wing form.

Ingredients

• 3 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup BBQ sauce
• 1/4 cup brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce

Instructions

1. Toss the wings with olive oil, salt, smoked paprika, and garlic powder.
2. Bake on a rack at 425 F for 40-45 minutes until crisp.
3. Simmer BBQ sauce with brown sugar, vinegar, and Worcestershire for 5 minutes.
4. Brush the wings with the sauce and broil 3 minutes per side.
5. Serve with extra warm BBQ sauce for dipping.

9. Chimichurri Grilled Wings

Herby, garlicky, and bright – an Argentine twist on game-day wings.

Ingredients

• 3 lbs chicken wings
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano leaves, chopped
• 3 garlic cloves, minced
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

Instructions

1. Season the wings with olive oil, salt, and pepper.
2. Grill over medium-high heat for 20-25 minutes, turning often, until charred and cooked through.
3. Whisk parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes into a chimichurri.
4. Toss the hot wings in half the chimichurri.
5. Serve with the remaining chimichurri on the side.

10. Peanut Satay Wings

Creamy, nutty, and a little sweet – an unexpected flavor that converts everyone.

Ingredients

• 3 lbs chicken wings
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp sriracha
• Chopped peanuts and cilantro, for topping

Instructions

1. Bake the wings on a rack at 425 F for 40-45 minutes until crisp.
2. Warm the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and sriracha in a saucepan until smooth.
3. Toss the hot wings in the satay sauce.
4. Top with chopped peanuts and cilantro.
5. Serve with lime wedges and extra sauce.

11. Everything Bagel Ranch Wings

Crunchy, oniony, garlicky coating with cool ranch – brunch meets game day.

Ingredients

• 3 lbs chicken wings
• 1 tbsp baking powder
• 1 tsp salt
• 3 tbsp everything bagel seasoning
• 2 tbsp melted butter
• 1/2 cup sour cream
• 2 tbsp milk
• 1 tbsp ranch seasoning mix
• 1 tbsp chopped dill

Instructions

1. Toss the wings with baking powder and salt.
2. Bake on a rack at 425 F for 40-45 minutes until crisp.
3. Brush with melted butter and sprinkle generously with everything bagel seasoning.
4. Whisk sour cream, milk, ranch seasoning, and dill into a dipping sauce.
5. Serve the wings hot with the cool ranch dip.

12. Crispy Buffalo Garlic Wings

The classic, upgraded – tangy buffalo sauce supercharged with roasted garlic.

Ingredients

• 3 lbs chicken wings
• 1 tbsp baking powder
• 1 tsp salt
• 1 whole head of garlic
• 1/2 cup hot sauce
• 4 tbsp butter
• 1 tbsp honey
• 1 tsp garlic powder

Instructions

1. Bake the wings on a rack at 425 F for 40-45 minutes until crisp.
2. Roast the garlic head (cut side up, drizzled with oil, wrapped in foil) at 400 F for 30 minutes until soft.
3. Mash the roasted garlic and whisk with hot sauce, butter, honey, and garlic powder; warm until melted.
4. Toss the wings in the buffalo garlic sauce.
5. Serve with celery sticks and blue cheese dip.