Chowhounds love their chicken wings, spicy or sweet, fried or baked.

Buffalo wings are a perennial favorite, and authentic ones are simple to prepare: Trim off wing tips, season wings with salt and pepper (some like a light coating of flour, too), deep fry and drain. Meanwhile, slowly heat original flavor Frank’s Red Hot Sauce with butter (4 oz. butter to a bottle of sauce); when the wings are done, toss them thoroughly in the hot sauce and butter, and serve ‘em up. Don’t think of skipping the butter; it’s essential to the flavor, and it makes the sauce adhere to the wings. As an alternative to deep frying, some love to grill their wings, saying the smoky flavor of the grill marries wonderfully with the sauce. Either way, don’t forget the traditional accompaniments, celery sticks and blue cheese dressing.

Some like their wings sweet and sticky. macca says these are tender and tasty, and always a hit with that crowd: Marinate chicken wings in sugar, soy sauce, garlic, lemon juice, and ginger. Line a roasting pan with a double layer of foil, add the wings and some of the marinade, and bake at 325F until they’re black snd sticky (a couple of hours).

wyf4lyf says her all-time favorite wings will keep vampires away for days, they’re so garlicky:

2 lbs. chicken wings
3 bulbs fresh garlic, separated into cloves and peeled
1 cup plus 1 Tbsp. extra virgin olive oil
1 tsp. salt
1/4 tsp. hot pepper sauce
1 cup grated Parmesan cheese
1 cup seasoned bread crumbs
1 tsp. pepper

Split the wings at each joint and discard tips; rinse, then pat dry. Place the garlic, 1 cup olive oil, salt, and hot pepper sauce in a blender or food processor and puree. Pour over chicken, cover and marinate for as long as you can (overnight, if possible). Preheat oven to 375F. In a bowl, mix together the Parmesan cheese, bread crumbs, and pepper. Grease a shallow non-stick baking pan with the remaining 1 Tbsp. olive oil. Roll each wing, one at a time, in the garlic puree, then roll it in the bread crumb mixture, coating it thoroughly. Place in baking pan in a single layer. Bake for 50 to 60 minutes until brown and crisp.

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