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5 Glorious Chicken Wing Recipes

Each one of these takes on traditional game-day snack food is a little different, but they're all addictively good (you may even want to make a double batch).
Lynn Andriani
The Classic Wing
Credit: Todd Coleman
If there is one ingredient that will give wings the perfect combination of spice and tang, it's Frank's RedHot sauce. This recipe, from cookbook author Katie Workman, whose most recent book is Dinner Solved!, is straightforward and easy to make, and results in wings that'll have you guzzling a cold drink, reaching for a napkin and going back for more. It also includes instructions for making the requisite (and simple!) blue cheese dressing, which is almost as addictive as the wings themselves.

Get the recipe: Buffalo Chicken Wings
The New Spicy Wing
Credit: Copyright © 2016 by Sara Remington
Wings usually get their kick from pepper, but this recipe, from Francine Bryson's new Country Cooking from a Redneck Kitchen, relies on fresh ginger for spice. The root vegetable's zing works surprisingly well here, especially when you combine the ingredient with other Asian staples, such as soy sauce, garlic, green onions and lime juice. You marinate the wings overnight, then bake them until they're cooked through and crispy. And while they have an Asian flavor, they're versatile enough for almost any menu.

Get the recipe: Ginger-Lime Chicken Wings
The Surprisingly Familiar Global Wing
Credit: Courtesy of Sugarcane Raw Bar Grill
Tunisian wings may sound a bit unusual yet there's a familiarity to this recipe from Timon Balloo, executive chef at Sugarcane Raw Bar Grill in Miami. That's because the dish still adheres to the basic rule of wings: Make sure there's an interplay of hot and cool. Here, the hot comes in the form of harissa, a chili-pepper paste; and, the cool is a Greek yogurt-curry-lemon dip. Serve with raw carrot and cucumber.

Get the recipe: Harissa Wings with Cucumber and Yogurt
The Turkey-Day Wing
Credit: Lennart Weibull
Turkey wings are less common but no less delicious than chicken wings. These slow-roasted wings draw on some beloved Thanksgiving flavors, from cranberry (which gets a jolt from chopped habanero chilies) to walnuts (you puree them with sour cream and a dash of honey) to maple and sage (for a sweet-and-savory dip).

Get the recipe: Slow-Roasted Turkey Wings
The Minimalist Wing
Credit: Jonny Valiant
If sauces and marinades are just not your thing, you'll love this ultra-simple rendition, which lets the meat's flavor shine through. Just crank the oven up to 450, sprinkle wings with a liberal amount of salt and pepper and roast them on baking sheets coated with oil until they're browned. Add some cut veggies (this recipe calls for bell pepper and bok choy, but you could also use carrots or cauliflower) at the end of the cooking time for a healthy accompaniment.

Get the recipe: Salt-and-Pepper Chicken Wings with Bok Choy and Peppers

Also on HuffPost:

7 Easy Party Dishes That Caterers Keep In Their Arsenal
A Black-Tie Makeover For Jeans-And-T-Shirt Food(01 of07)
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Here's one of the best hacks we've seen for a cheap, packaged snack. Carla Ruben, from Creative Edge Parties, which has catered events for Beyoncé and Alicia Keyes, takes thick-cut potato chips and tops each with a small piece of smoked salmon, a dollop of crème fraiche and finely diced chives—offering a glamorous spin on what's basically a 15-minute, no-cook appetizer.

Get the recipe: Smoked Salmon on Potato Chips (credit:Creative Edge Parties)
The Handheld Salad(02 of07)
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A great Caesar salad is one of the most crowd-pleasing foods you can serve, but it isn't often on cocktail-party menus (ever tried eating a salad while mingling and holding a drink?). Celebrity caterer Peter Callahan has a unique way to make the dish portable: He forms grated cheese into mini tartlets using a mini muffin pan, then fills each with a spoonful of greens and croutons drizzled with the classic dressing.

Get the recipe: Parmesan Tartlets with Caesar Salad (credit:Nigel Cox)
A Fresh Take On Crostini(03 of07)
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Cheese on a crunchy piece of bread is a can't-go-wrong party food, and this version from Jennifer Smith, also known as The Traveling Chef, in Springfield, Missouri, is a keeper. You melt a small piece of Brie on a slice of baguette, then spoon fig jam on top and finish with half of a fresh fig and a sprig of pea shoot or watercress. It's fruity and creamy with a bit of freshness from the greens.

Get the recipe: Brie Crostini with Fig Jam and Fresh Figs (credit:cook-and-style/Thinkstock)
An Old-Fashioned Snack With A Crazy Good Twist(04 of07)
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Freshly made bacon and popcorn are two foods with irresistible aromas. Put them together and watch out. This addictive party snack from Ruben combines bacon, popcorn and maple syrup for a salty and sweet treat that's guaranteed to go in a flash. You can pop the popcorn ahead of time, just be sure not to dress it with the finishing maple glaze until just before serving, so the popcorn doesn't get soggy.

Get the recipe: Maple Bacon Popcorn (credit:Creative Edge Parties)
The Bright And Tangy Side For Any Spicy Menu(05 of07)
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This fresh slaw, from the catering company Great Performances, is the perfect accompaniment to any food that has some heat, from Buffalo wings to chili. Make it once, and it'll be in your rotation forever. It's as easy as slicing vegetables into thin strips, mixing them together with a salty-sweet dressing and letting the slaw chill in the fridge until you're ready to serve it, in baby Bibb lettuce, endive or radicchio cups.

Get the recipe: Katchkie Farm Slaw (credit:Great Performances)
A Grown-Up Brittle(06 of07)
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Instead of putting out bowls of spiced nuts, try this take on brittle from Peter Bonizio of Thomas Preti Caterers, which has operated in New York for almost 30 years. He starts with pumpkin seeds (aka pepitas), boiling them with simple syrup and spices, then roasts them for 20 minutes. The sugary coating forms a brittle you can break into pieces and serve alongside drinks as a nibble with some kick, thanks to chili, chipotle and cayenne powder.

Get the recipe: Spicy, Candied Pepita Brittle (credit:Peter Bonizio)
Another Reason To Love A Stalwart(07 of07)
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Supereasy to make, these portable and good-looking tortilla roll-ups have become a cocktail-party staple. But Eduard Frauneder, of New York City's Elderberry Catering, fills the roll-ups with a few ingredients we hadn't seen before: avocado and tzatziki. The dip made up of Greek yogurt, garlic and cucumber has just enough zip to make these interesting, and avocado adds color and just the right amount of richness.

Get the recipe: Avocado and Tzatziki Tortilla Roll-Ups (credit:Maria_Lapina/Thinkstock)
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