Deep-fried chicken wings have long been a staple of Southern cooking. But the concept of cooking wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends. The guys liked them so much that the Bellissimos put them on the menu the next day. Served with celery slices and bleu cheese dipping sauce, “Buffalo Wings” were an instant hit.
In the eighties U.S. consumers started preferring boneless-skinless breast meat, and wings became an inexpensive byproduct for chicken producers. Restaurants and bars realized they could charge low prices for the relatively inexpensive protein, and due to the spicy/salty nature of the sauce, they discovered that beer sales would go through the roof when customers ate wings.
At the same time, sports bars with multiple TV’s and satellite dishes were becoming more and more common in America thanks to rapidly developing technology; and the most popular sporting event to watch with friends in bars is football. Wings were easily shareable and affordable, a great “group food” to eat with other people and are the perfect pairing with a pitcher of beer. So, the pigskin-chicken wing bond was born!
Check out our collection of chicken wing recipes. The perfect crowd pleaser as you host the next tailgate or football watching party.
Garlic & Herb Buffalo Wings
"Your tailgate or backyard BBQ guests will not be disappointed with this quick and easy Garlic & Herb Buffalo Wings recipe!"
2 1/2 pounds chicken wing pieces
1 package McCormick® Garlic & Herb Buffalo Wings Seasoning Mix
Oven Baked: Preheat oven to 450°F. Cut chicken wings at joints and discard tips. Place wings in large resealable plastic bag. Sprinkle seasoning mix over wings. Seal bag and shake to coat evenly. Arrange wings in single layer on foil-lined 15 x 10x 1-inch baking pan. Bake 25 to 30 minutes or until cooked through. Serve wings with blue cheese dressing and celery sticks, if desired.
Grilled Wings: Season and coat wings as directed. Remove wings from bag. Grill over medium heat 15 to 20 minutes or until cooked through, turning frequently.
Test Kitchen Tip: Also try with Original or Hickory BBQ Buffalo Wings Seasoning Mix.
Bar-B-Que Chicken Wings
"Central and Western New York is “wing country,” so you’ve got to have some good wings on your menu. Most places fry their wings according to the original Buffalo recipe, but we smoke ours. You can make them hot or mild on your grill by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixin’s: blue cheese dressing and celery sticks."
24 chicken wing pieces
1/4 cup olive oil
1/4 cup all-purpose red rub
2 cups Mutha sauce
1/4 cup creole seasoning
2 cups hot barbecue sauce
Blue cheese dressing
Celery sticks
RED RUB:
1/4 cup smoked paprika
1/4 cup Kosher salt
1/4 cup sugar in the raw
2 tablespoons dark chili powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 1/2 tablespoons black pepper
1 teaspoon cumin
1 teaspoon celery salt
1/4 teaspoon cayenne pepper
Mix together in a bowl. You will have leftover rub; store it in an airtight container until ready to use.
CREOLE SEASONING:
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons brown sugar
Mix together in a bowl. You will have leftover rub; store it in an airtight container until ready to use.
DINOSAUR BAR-B-QUE MUTHA SAUCE:
Makes: 6 to 7 Cups
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 28-ounce can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)
Sauce Instructions:
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover and store in the fridge until ready to use.
Variation (Hot BBQ Sauce): Add 2 or 3 seeded and minced habanero peppers (about 1½ teaspoons to 1 tablespoon) along with the onions, peppers, and jalapenos. Also add ½ teaspoon cayenne pepper along with the other ingredients for extra punch.
Cooking the Wings:
Wings require a two-phase cooking process. First, you render out the fat and tenderize the meat on a medium-hot grill, 325 to 350 degrees. Then, you crisp and glaze them over hot coals. You might find it useful to light another chimney of briquettes when you give the wings their first flip after 45 minutes, so you can add a few fresh coals to boost the heat at the end for an absolutely perfect finish.
Mix the wings, oil, and rub of your choice together in a large bowl.
Fire up your grill and mound up the coals on one side. Spread the wings out on the other side of the grill, away from the coals. Cover the grill and cook the wings for about 45 minutes. Open the grill, flip the wings over, and switch them around—move the ones closest to the heat source off to the side, and move the ones on the outside edge closer to the heat source. (Remember to start another chimney of charcoal now). Cover again and cook about 45 minutes more, until the meat is tender.
Add some nice hot coals to the fire, and flip the wings over direct heat of the coals. You should hear them sizzle a bit. Without waiting, brush the wings with some of the Mutha Sauce or Hot BBQ Sauce, flip them again, and let them cook for about 4 minutes so that the heat can caramelize the sauce. Brush the wings again with sauce and flip them over to cook another 4 minutes on that side. Slather the wings with the sauce one last time to glaze them, and pull them off the grill as they’re finished.
Serve with bleu cheese for dipping, and plenty of napkins.
Korean BBQ Wings
"Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure."
1/2 cup Korean pepper paste (Gochujang)
1/2 cup soy sauce
1/4 cup honey
2 tablespoons minced garlic
2 tablespoons sesame oil
1 teaspoon McCormick® Ginger, ground
4 pounds chicken wing pieces
1 Asian pear
2 green onions, thinly sliced
1 tablespoon McCormick® Sesame Seed
Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in Medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.
Preheat oven to 375°F. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined large baking pan. Bake 30 minutes, turning chicken halfway through cooking.
Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and ½ of the reserved marinade; toss to coat well.
Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.
Test Kitchen Tip: Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.
NOTE: Chicken wings may be grilled without prebaking. Grill marinated chicken over medium-high heat 15 to 18 minutes until cooked through, turning frequently. Grill pear slices as directed, brushing with 2 tablespoons of the reserved marinade. Continue as directed.
The Big Easy® Yardbird Wings
"Barbecue competitor Mike “Pit Pirate” Hedrick uses The Big Easy® to prepare these Crispy wings. Perfect appetizer for your next tailgate or backyard BBQ party!"
Around 24 chicken wings
1/2 cup canola or vegetable oil
1/2 cup or more lemon juice
1/2 cup favorite seasoning or rub for chicken wings
Salt and pepper to taste
Mix seasoning ingredients together in a non-reactive container. Wash and cut off the wing tips, and then the drum, from each 2-bone wing. Add prepped chicken parts to container and allow them to marinate at least 2 hours or overnight.
Place all of the wings in The Big Easy® cooking basket. (Use either the EZ-Out Cooking Rack or the Half Racks to fit all the wings in the basket.) Place the loaded cooking basket into The Big Easy®, cover with the lid and set heat to high. Let wings cook for at least 5 to 10 minutes. Pay close attention to the wings, turning the basket and using tongs to move the wings around for even cooking. Serve wings with your favorite dipping sauce.
NOTE: The Big Easy® is an oil-less way to fry using infrared technology.
Firecracker Wings
"Lightly breaded and oven-baked, these wings get their kick from a "fiery" blend of chili powder and peppers. Serve with a side of blue cheese or ranch dressing."
1/2 cup plain dry breadcrumbs
1 tablespoon McCormick® Chili Powder
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Ground
2 pounds chicken wing pieces
Blue cheese or ranch dressing (optional)
Preheat oven to 425°F. Mix breadcrumbs and spices in large resealable plastic bag. Add chicken wings in batches; shake to coat well. Arrange chicken wings in single layer on large foil lined shallow baking pan. Bake 30 minutes or until chicken is cooked through. Serve with blue cheese or ranch dressing, if desired.
Fried Wings
"It’s best to season wings while they’re hot, right out of the oil. For even simpler preparation of this recipe, substitute the spices in Step 4 with Butterball® Cajun Seasoning. Don’t forget to serve with a bowl of ranch or bleu cheese dressing, along with celery and carrot sticks!"
1 gallon cooking oil
2 pounds chicken wings
1 cup soy sauce
1 tablespoon black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Fill Butterball or Masterbuilt Fryer with oil to the MAX line. Heat to 375°F; this will take approximately 15 to 20 minutes.
Place wings in a large bowl. Pour soy sauce over wings, cover and chill in refrigerator for 1 hour. Drain and pat dry with paper towels.
Place wings into the fryer basket and carefully lower into the fryer; cook for 10 to 12 minutes, turning occasionally. Be careful not to overcrowd or stack wings in the basket. Using a metal spatula or slotted spoon, remove wings from fryer and place in a single layer on paper towels.
In a small bowl, combine pepper, garlic powder, and cayenne pepper. Sprinkle mixture over wings, turning to coat both sides.
Sweet Mesquite Glazed Wings
"These smoky sweet and boldly seasoned grilled wings are served with a Maple Mesquite dipping sauce."
5 pounds chicken wing pieces
2 tablespoons vegetable oil
1/4 cup McCormick® Grill Mates® Mesquite Seasoning, divided
1 cup pancake or maple syrup
2 tablespoons lemon juice
Toss wings with oil in large bowl to coat evenly. Sprinkle wings with 1 tablespoon of the Mesquite Seasoning; toss to coat evenly.
Mix pancake syrup, lemon juice and remaining 3 tablespoons Mesquite Seasoning. Set aside.
Grill wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently.
Drizzle wings with half of syrup mixture. Serve remaining syrup mixture as a dipping sauce.
Super Smokers Sweet and Spicy Chicken Wings
"These wings are super Dadgum spicy, so you can tone it down by cutting the black pepper in half and using a mild BBQ sauce. The honey and spices blend well for a unique flavor."
2 1/2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup hot BBQ sauce
3 tablespoons apple juice
In a small bowl, mix together the black pepper, onion powder, chili powder, garlic powder, and seasoned salt. Place the chicken wings in a large resealable bag. Pour the dry rub into the bag and shake to coat the wings well. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.
Load the wood tray with one small handful of wood chips and preheat the smoker to 225°F. Place the wings on the top rack of the smoker; cook for 25 to 30minutes. Turn wings and cook for another 25 to 30 minutes, or until done.
While the wings are cooking, mix the honey, BBQ sauce and apple juice together in a small saucepan. Cook over medium heat until warmed through. Remove the wings from the smoker and place in a disposable aluminum foil pan. Pour the warm sauce over the wings and toss to coat evenly. Return pan to smoker on middle rack and cook wings for another 25 minutes. Remove from the smoker and serve immediately.