Friday, June 9, 2023

Flocking to the Chicken Wings!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Who doesn’t love chicken wings? Chicken wing virgin? There’s barbecue sauce, hot sauce, honey garlic sauce, oh my! So many flavors to try! Not sure which flavor is for you? Well, here are some recipes that are sure to move you in one direction or another.

Honey Garlic Wings (Oven Baked)

Honey Garlic Wings (Oven Baked)

  • 50 Split Chicken Wings
  • 1/4 cup flour
  • salt & pepper to taste
  • 1 tablespoon olive oil


  • 1/2 cup honey
  • 4 tablespoons soy sauce
  • 4 large garlic cloves crushed
  • 1 tablespoon finely diced ginger
  • 1/2 teaspoon chili flakes
  • 1/3 cup water
  • 1 teaspoon cornstarch
  1. Preheat the oven to 425 degrees. Dab wings with paper towels until completely dry.
  2. Toss wings with flour, salt, and pepper. Remove any excess flour and brush with olive oil (or use an olive oil spray).
  3. Line a pan with foil and then place parchment paper on top (you may need 2 pans) and bake for 35 minutes turning at 20 minutes.
  4. Meanwhile, combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 10 minutes or until slightly thickened and sauce coats the back of a spoon.
  5. Take wings from the oven, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes.
  6. Allow cooling for 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens.
Sticky Thai Chicken Wings

Sticky Thai Chicken Wings

  • 1 1/2 kg (3 pounds) chicken wings/nibbles (tip removed, drumettes and flats separated)
  • 1/2 – 1 tablespoon sea salt flakes (adjust to your taste)


  • 3/4 cup Thai sweet chili sauce
  • 4 tablespoons coconut sugar, or brown sugar
  • 1/4 cup soy sauce
  • 4 tablespoons rice wine vinegar (or white vinegar)
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon minced lemongrass
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame (or peanut) oil

To serve:

  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced to serve
  • Red chili flakes
  • Generous pinch of salt
  1. Preheat the oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
  2. To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
  3. Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
  4. While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
  5. Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
  6. Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chili flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!
Authentic Buffalo Chicken Wings

Authentic Buffalo Chicken Wings

  • 8 chicken wings
  • 1-quart oil (canola, vegetable, peanut, etc.)
  • 2 tablespoons hot sauce (Frank’s or Louisiana)
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon distilled vinegar
  1. Gather the ingredients
  2. Remove the tips from the wings and reserve for making chicken stock.
  3. Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels as this will ensure they fry up crispy and there will be less spatter from water hitting the hot oil.
  4. Heat 3 inches of oil in a saucepan to 375 F.
  5. Meanwhile, combine hot sauce, butter, and vinegar in a small saucepan and warm over low heat until the butter melts.
  6. Taste the sauce to see if it’s to your liking. If you’d like to reduce the heat of the sauce, feel free to add more butter, a little water, or some brown sugar. To increase the heat, add more hot sauce.
  7. In order for the oil to stay hot enough for the wings to be crispy, fry them in two or three batches for 12 to 15 minutes per batch. Give the oil time to reheat before frying the next batch.
  8. Toss the wings in a bowl with the warm sauce.
  9. Serve and enjoy!

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