5 Finger-Lickin' Chicken Wing Recipes For Your Next Party | HuffPost Life

Amp Up Your Super Bowl Party With These Amazing Wing Recipes

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Bon Appetit

Bon Appetit

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BY BON APPETIT

We're making wings for the Super Bowl this year, and so are you. Because a Super Bowl party without wings is like a birthday party without a cake: it still works, but it's not the same. Whether you prefer a blazing hot, tangy, or highbrow wing, one of these recipes will lead you to sweet, sweet victory (at least party-wise).

Credit: Alex Lau

Thai Grilled Chicken Wings
The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation. Get the recipe.

Credit: Peden + Munk

Crab Fat-Caramel Wings
Don't worry--you won't need to buy any crabs to make these mind-altering wings. The crab flavor comes from a jarred condiment that's pretty easy to find at Asian markets; if not, use the shrimp version. Get the recipe.

Credit: Alex Lau

BA's Best Buffalo Wings
Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne. Get the recipe.

Credit: Alex Lau

Grilled Chicken Wings with Vinegar and Chiles
These wings are hot, sweet, and tangy. Get the recipe.

Credit: Peden + Munk

Herbed Grilled Chicken Wings
The seductively high ratio of skin to meat is what makes wings taste good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp. Watch the video here. Get the recipe.

See more of Our Best Finger-Lickin' Chicken Wing Recipes.

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Also on HuffPost:

Best Chicken Wings in the U.S.

Talde; Brooklyn(01 of10)

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Kung Pao Chicken Wings
Former Top Chef chef-testant Dale Talde tosses deep-fried chicken wings in a sweet and spicy kung pao-inspired sauce, tops them with chopped peanuts, cilantro and scallions, and serves them with buttermilk ranch sauce. The chef also serves a variation on classic Buffalo wings at Pork Slope, his new dive bar and comfort food joint. The wings are coated in rice flour, then deep-fried, sprinkled with cayenne pepper and tossed in a hot sauce made with smoked garlic, Sriracha, Frank’s RedHot, honey and butter. taldebrooklyn.com

Photo © Bernard McWilliams

Pok Pok; Portland, Oregon, and New York City(02 of10)

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Ike’s Vietnamese Fish Sauce Wings
Chef Andy Ricker came up with the recipe for his amazing Thai chainlet’s crispy-tangy signature dish after trying fish sauce wings at a roadside stand in Saigon. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until the first Pok Pok opened. Ricker marinates the wings in fish sauce and palm sugar, then deep-fries them and tosses them in caramelized Phu Quoc fish sauce and garlic. pokpokpdx.com

Photo © David Reamer

Big Bob Gibson Bar-B-Q; Alabama and North Carolina(03 of10)

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Spicy Apricot Wings
Chef and partner Chris Lilly is a legend on the pro barbecue circuit, with multiple championship wins at the prestigious Memphis in May competition. He marinates his fantastic chicken wings in a spicy apricot sauce for about four hours before tossing them on the grill. bigbobgibson.com

Photo © Ben Fink Photography

Belly Shack; Chicago(04 of10)

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Red Curry Chicken Wings
Every Sunday during football season, chef Bill Kim serves these supercrispy jumbo chicken wings that are first coated in rice flour, then deep-fried and tossed in a spicy barbecue sauce made with red curry paste, garlic, ginger and lemongrass. The wings are served with homemade jalapeño-cheddar cornbread and warm potato salad with bacon and scallions. bellyshack.com

Photo courtesy of Belly Shack

BonChon; Various Locations Nationwide(05 of10)

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Korean Fried Chicken Wings
“This cult Korean wings spot features exquisitely crispy fried chicken that comes with a choice of glazes: soy garlic sauce, or spicy hot. This is one of the few places where both choices are equally delicious, so go for half and half. The chain is now worldwide: Besides the US, there are BonChons in the Philippines, Thailand, Indonesia and Singapore.” bonchon.com
—Kate Krader

Photo © YoonJoo

San Tung; San Francisco(06 of10)

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“Real wings aficionados will know what I’m talking about when I say “dry-fried’ chicken wings. San Tung is a noisy and crowded Chinese restaurant where you invariably have to wait for a table. It offers dry and wet chicken wings. The dry are battered and deep fried with garlic, ginger and roasted red peppers; wet are battered, fried and sautéed in a spicy sauce of roasted red peppers, mushrooms, carrots and bamboo shoots. Get the dry ones.” santungrestaurant.com
—Kate Krader

Photo © Eric Molina

NOLA Restaurant; New Orleans(07 of10)

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Miss Hay’s Stuffed Chicken Wings
Superstar chef Emeril Lagasse so dearly loved the wings a Vietnamese cook once made for him at NOLA that he put them on the restaurant’s menu in 2000 and hasn’t taken them off. The wings are stuffed with a mixture of ground pork, chopped shrimp, mushrooms, onions, celery, cilantro and fish sauce. After they’re baked, they’re dredged in flour and fried in peanut oil in a wok, then served with a garlicky homemade hoisin dipping sauce and jalapeños. emerilsrestaurants.com

Photo courtesy of Emeril's Homebase

Anchor Bar; Buffalo, New York(08 of10)

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Original Buffalo Chicken Wings
“This is the place that claims to have invented Buffalo wings, back in 1964. For anyone outside the Buffalo area, Anchor will mail its chicken anywhere in the US, in quantities from 50 to 250 wings; shipping is free. If you’re more of a do-it-yourself-up-to-a-certain-point person, you can order Anchor Bar sauces online, and prepare the wings yourself.” anchorbar.com
—Kate Krader

Photo courtesy of Anchor Bar

17th Street BBQ; Murphysboro, Illinois, and Las Vegas(09 of10)

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17th Street Wings
Barbecue legend Mike Mills is best known for his perfect baby back ribs seasoned with his signature Magic Dust, a secret blend of 18 herbs and spices with hints of garlic, paprika, mustard powder and a little sugar. He also employs the proprietary mix as a finishing touch on phenomenal chicken wings that are smoked over applewood, then grilled and tossed with a spicy house-made wing sauce. To top it off, they come with ranch or blue cheese dressing. 17thstreetbarbecue.com

Photo courtesy of 17th St BBQ

The Bazaar by José Andrés; Los Angeles(10 of10)

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Boneless Mary’s Farm Buffalo Chicken Wings
Genius chef José Andrés reimagines classic Buffalo wings as an elegant appetizer at his stylish restaurant in the chaotic SLS Hotel at Beverly Hills. The wings are confit and deboned, then dredged in flour, pan-fried and dipped in a spicy demi-glace made with chicken broth, Tabasco and sugar. Topping the wings: blue cheese cream, compressed diced celery and celery sprouts. thebazaar.com

Photo courtesy of the Bazaar by Jose Andres

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