Your chicken wings with these tasty recipes

Wonderful ways with wings:

Chicken wings may be the best example of a simple food that can be transformed into something amazing. They are versatile and inexpensive, and can be fried, baked, barbecued, grilled, or smoked, served in small amounts or stacked high to feed a hungry crowd. Whether you like them spicy or sweet, we've got the recipes you need to try, including a few vegetarian-friendly options. So, set aside your knives and forks and get ready to eat.

Buffallo wings:

Buffalo wings are likely the most well-known kind of this finger-lickin' dish, having been invented in the American town of Buffalo, New York, about 1964. The traditional recipe calls for crisp wings coated in a silky, buttery hot sauce and served with a creamy blue cheese dip and crunchy celery sticks. It is really simple to prepare.

Tandoori wings with tamarind sauce:

This dish involves baking chicken wings till crispy before coating them in a sour tamarind sauce. This chicken supper is a genuine winner, served with additional sauce and mounds of warm roti on the side, and sprinkled with bird's eye chillies.

Gochujang, lime and herb butter wings:

This Korean-inspired gochujang, lime, and herb wings recipe is the most popular around. The skin of the wings gets deliciously crisp and crunchy after being deep-fried and then finished in the oven, while the herby, spicy gochujang butter sauce delivers enough Korean flavour. Serve with warm flatbread for a simple but wonderful supper.

Air fryer chicken wings:

If you've found the benefits of air frying, you'll be delighted to learn that chicken wings and air fryers are a marriage made in heaven. Coat your wings with 1-2 tbsp of baking powder before cooking to produce a crispy skin. Spray the air fryer basket with oil, preheat to 200°C (400°F), and cook your heavily seasoned wings for 10-15 minutes, turning halfway. Brush with your favourite homemade or store-bought sauce, and cook for a further five minutes.

Crispy, sticky wings:

Despite being baked in the oven, these fragrant chicken wings could easily be mistaken for deep fried. A pinch of bicarbonate of soda in the spiced rub helps here, as does beginning to cook the wings in a cold oven - as the temperature gradually rises, the fat from the chicken drains off. Once baked, they're mixed in an easy-to-make sweet-sticky sauce and sprinkled with sesame seeds.

Miso caramel wings:

Miso caramel is the sweet-savory mix you didn't realize you needed. Bake or air fry your seasoned wings as desired. In the meantime, make a basic caramel by melting 100g caster sugar and 2 tbsp water in a small saucepan over medium heat. Once the sugar has melted and gone amber, remove from the pan and gradually mix in 2 tbsp white miso, a knob of butter, and the juice of half a lime. Drizzle the sauce over the wings and serve the extras on the side.

Southern-style wings:

This simple recipe only takes five minutes to prepare, yet it's packed with deep flavours from the American South. Chicken wings are dry-rubbed with Creole flavour, then baked and basted to perfection. The wings are served with homemade blue cheese dip and celery sticks (a cool beer is an optional but really wonderful companion).

Teriyaki and sesame wings:

Teriyaki sauce is a favourite among those who know their wings, and for good reason. It has savoury soy overtones, a vinegary acidity, and just the proper amount of sweetness. Give our homemade recipe a try; it works as both a flavorful marinate for the wings before cooking and a glaze once they've come out of the oven or fryer. Dust with sesame seeds before serving.

Lime, orange and jalapeño wings:

The glaze for these chicken wings and drumsticks has it all: sharpness from lime juice, sweetness from orange juice, honey for stickiness, and a good thwack of heat from jalapeños. The key to success (and delicious wings) is to baste the chicken as it cooks and serve it hot from the oven.

Battered Korean fried chicken wings with barbecue sauce:

This dish takes some time, but the end result is well worth the effort. Chicken pieces are coated in seasoned corn starch before being lightly battered and fried to a fluffy, cloud-like delicacy. Homemade barbecue sauce, made with gochujang, ketchup, sesame oil, and garlic, is perfect for dipping the wings in, and a side of pickled radish adds a welcome sourness to the meal.

Lemon Parmesan wings:

These wings have a touch of luxury to them thanks to a delicious garlicky butter. Bake or air fry your seasoned wings until they are thoroughly cooked and crispy. Meanwhile, heat a substantial knob of butter in a small pot. When the butter is brown and sizzling, take it from the heat and whisk in the lemon juice and zest, 1 teaspoon garlic powder, and 1 crushed garlic clove. Season liberally with salt and pepper. When the wings are finished, throw them in the butter sauce and serve with plenty of grated Parmesan.