Air Fryer Lemon Pepper Chicken Wings with Hot Honey Glaze
Hot, sweet, crispy, and buttery, these wings are certain to become your next go-to recipe for Game Day or any time you want a hearty snack. The wings are tossed with lemon pepper seasoning then cooked until crispy in an air fryer. They are then coated with a buttery hot honey glaze and served with more of the glaze for dipping. A garnish of cilantro adds color and more brightness to the dish.
与Jaew烤鸡翅膀
Low and slow grilling keeps these wings juicy and gives the skin time to render and and char. Jaew, a sweet and sour chile sauce, delivers a heat-packed punch in thisNight + Market recipe by Kris Yenbamroong.
Auntie Georgia’s Dakgangjeong (Korean Fried Chicken with Soy Sauce)
A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these fried wings the perfect level of spice, sweetness, and salt. Potato starch creates a shatteringly crisp exterior on the wings and stays crunchy for hours—even after they have cooled.
Limoncello-Marinated Chicken Wings with Pepperoni Sauce
Tart limoncello flavors and tenderizes the these standout wings from chef Jeffery Russell at the Louis M. Martini Winery in St. Helena, California. Try the irresistible pepperoni sauce on pizzas, sandwiches, or as a dip.
Huli Huli Chicken Wings
Sheldon Simeonuses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-likehomemade huli huli saucethat coats thechicken wingsand pineapple slices in this recipe. The marinade helps the wings get smoky-sweet on the grill and retain a delicious juicy bite. Huli huli means "turn turn"—huli huli chicken is local specialty on Oahu, where vendors thread chickens on a special rotating grill and broil it over charcoal. Whengrilling at home, be sure to turn the chicken wings often so they crisp evenly. The slices of fresh, glazed pineapple get smoky on the grill and play off the juicy, caramelized chicken.
Crispy Garlic-Glazed Chicken Wings
At Anan Saigon, in Ho Chi Minh City, Vietnam, chef Peter Cuong Franklin serves next-levelchicken wingsthat are at once sticky-sweet and explosively umami. Baked then stir-fried in a mixture of fish sauce, lime juice, and soy sauce, the wings get finished with crunchy fried garlic and fresh scallions.
