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10 Recipes for Your National Chicken Wing Day Celebration

Slow Cooker Buffalo Barbecue Wings


  • 3 pounds chicken wings or wingettes and drummettes
  • 1 cup of honey barbecue sauce
  • 1 cup of buffalo sauce
  • Wedged limes and sliced green onions to top, if desired
  • 4 quart slow-cooker


  1. Spray slow cooker with cooking spray. Then put chicken in slow-cooker.
  2. Mix barbecue and buffalo sauces together in a small bowl. Pour over the wings and stir to make sure each wing is coated.
  3. Cover the slow-cooker and let sit on low heat for 3 hours.
  4. Set oven to broil. Spray pan or cookie sheet with cooking spray, and then transfer chicken to the pan using a slotted spoon.
  5. Place pan 3 inches from the heat, and broil for 2 minutes. Flip chicken, and broil for two more minutes, or until browned.
  6. Serve using remaining sauce for dipping. If desired, garnish the chicken with lime wedges and green onions.

Tangy Barbecue Chicken Wings


  • 5 pounds of chicken wings
  • 2 ½ cups of ketchup
  • ? cup of white vinegar
  • ? cup of honey
  • ½ cup of molasses
  • 2-3 tablespoons of hot pepper sauce
  • 1 teaspoon of salt
  • 1 teaspoon of Worcestershire sauce
  • ½ teaspoon of onion powder
  • ½ teaspoon of chili powder
  • 5 quart slow cooker


  1. Preheat over to 375 degrees.
  2. Cut through the joints of the wings, discarding the tips. Arrange the remaining wingettes and drumettes on one or two greased baking pans.
  3. Bake for 30 minutes, and then drain the juice.
  4. Turn the wings, and bake for 20-25 more minutes or until juices run clear.
  5. While baking, combine the remaining ingredients in a large saucepan. Bring to a boil.
  6. Reduce the heat, and simmer uncovered for 30 minutes. Stir occassionally.
  7. Drain the wings when done baking. Place one-third of them in the slow cooker. Cover with one-third of sauce. Repeat twice.
  8. Cook covered on low for 3-4 hours. Stir, and then serve.

Hot Honey Teriyaki Wings


  • 3-4 pounds of chicken wings
  • 1 tablespoon of corn starch
  • 1 ⅓ cups of soy sauce
  • ⅓ cup of rice cooking wine
  • ½ cup of honey
  • 3 cloves of minced garlic
  • 1 tablespoon of freshly grated ginger
  • 2-3 tablespoons of Sriracha, if desired


  1. Preheat oven to 375 degrees.
  2. Cover baking dish with either oil or nonstick spray.
  3. Whisk together cornstarch and 1 tablespoon of water in a small bowl.
  4. In another bowl, whisk soy sauce, rice cooking wine, honey, garlic, ginger, Sriracha, and cornstarch-water mixture.
  5. Place wings in a single layer in baking dish, and cover evenly with the sauce.
  6. Bake for 45-50 minutes, turning halfway through. 
  7. Broil wings for 2-3 minutes. Wings should be slightly charred.
  8. Cool 10 minutes before serving.

Lemon Pepper Wings


  • 2 pounds of chicken wings
  • 1 cup of unbleached all-purpose flour
  • 2 teaspoons of salt
  • ½ teaspoon of ground black pepper
  • ½ teaspoon of cayenne pepper
  • ¼ teaspoon of garlic powder
  • ½ teaspoon of paprika
  • 1 cup ofmilk
  • oil (for frying)

For Lemon Pepper sauce:

  • 3 tablespoons of olive oil
  • 3 tablespoons of butter (melted)
  • lemon pepper (to taste)
  • Juice of ½ lemon
  • ½ teaspoon of garlic powder


  1. Combine flour, salt, black pepper, garlic powder, cayenne pepper, and paprika in a large bowl. Whisk egg and milk together in a small bowl.
  2. One at a time, dip chicken wings in the egg mixture and then roll in the flour mixture. Repeat process to double coat each chicken wing.
  3. Refridgerate breaded chicken wings for 20 minutes.
  4. Heat oil to 375 degrees in a deep pan. Fry the wings in small batches until golden brown. 
  5. Drain chicken on a plate lined with paper towels.
  6. Combine olive oil, melted butter, lemon pepper, lemon juice, and garlic powder in a small bowl. 
  7. Place wings in a large bowl and toss with the sauce to full coat.
  8. Serve and enjoy.

Baked Thai Chicken Wings


  • 24 chicken drummettes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon creole seasoning
  • ½ tablespoon black pepper
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon chili powder

For the Thai Wing Sauce:

  • 2 Thai Chiles, diced
  • 3 limes, juiced
  • ½ cup sugar
  • ¼ cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, grated
  • 1 tablespoon red chili sauce
  • 1 teaspoon garlic, minced


  1. Preheat oven to 400 degrees.
  2. Rinse off the chicken, pat dry, and place in a large bowl.
  3. Cover chicken with olive oil, creole seasoning, black pepper, garlic powder, onion powder, and chili powder, mixing well.
  4. Bake chicken for 20 minutes. turn over, and bake for 20 more minutes.
  5. While baking, combine sauce ingredients in a pan. Bring to a boil, then reduce to simmer for 3 minutes.
  6. Turn oven to broil.
  7. Baste chicken with the Thai sauce. Broil for five minutes.
  8. Turn chicken, baste with sauce, and broil for five more minutes.
  9. Serve and enjoy.

Slow Cooker Buffalo Chicken Wings


  • 4 pounds of chicken win drumettes, frozen
  • 1 cup of buffalo sauce
  • 2 tablespoons of unsalted butter
  • 6 tablespoons of honey
  • 5 quart slow cooker


  1. Add buffalo sauce, butter, and honey to slow cooker. Stir to combine.
  2. Add chicken wings, and toss until fully coated.
  3. Cook on low for 6-8 hours, or high for 3-4 hours.
  4. Transfer wings to a baking sheet, and bake for 2-3 minutes until the sauce begins carmelizing. 
  5. Remove from oven and serve.

Paleo Jalapeño Lime Chicken Wings


  • 2 pounds of chicken wings
  • 2 jalapeño peppers, deseeded and cut into chunks
  • ¼ cup of coconut oil
  • 2 tablespoons of cocnut aminos
  • 4 cloves of garlic, peeled
  • 1 teaspoon of ground cumin
  • Juice of 1 lime
  • ½ cup of fresh cilantro 

For Paleo ranch dressing:

  • ¼ cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained
  • ½ cup coconut milk
  • Juice of half a lemon
  • 1 tbsp fresh chopped chives
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ½ tsp dried dill
  • ¼ tsp black pepper


  1. Combine marinade ingredients (excluding the chicken) in blender. Blend until smooth.
  2. Place chicken wings in large container. Cover with marinade and mix together to fully coat wings.
  3. Marinate wings for at least 30 minutes or overnight.
  4. Preheat oven to 400 degrees.
  5. Line baking sheet with foil, and place cooling rack on top of sheet.
  6. Place wings on the rack. Bake for 15 minutes.
  7. Increase heat to 425 degrees. Flip wings, and bake for 15 more minutes.
  8. While baking, use a food processor to make a paste out of the cashews. 
  9. Add coconut milk to paste a little at a time until mixture is smooth.
  10. Add lemon juice, the remaining coconut milk, seasonings, and herbs. Process until fully mixed and smooth. Add water if the sauce is too thick.
  11. Serve wings with dipping sauce.

Baked Honey Sriracha Chicken Wings


  • 2 pounds of chicken wings
  • 2 tablespoons of melted, unsalted butter
  • 1 tablespoon of vegetable oil
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped, fresh cilantro
  • Kasher salt to taste
  • Black peper to taste
  • Sesame seeds, if desired

For Honey Sriracha Sauce:

  • 5 tablespoons of unsalted butter
  • 1 tablespoon of all-purpose flour
  • ¼ cup of honey
  • ¼ cup of sriracha
  • 1 tablespoon of soy sauce
  • Juice of 1 lime


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchement paper.
  3. For the Sriracha sauce, melt butter over medium heat in a small saucepan.
  4. Whisk in flour until mix is lightly browned.
  5. Stir in honey, Sriracha, soy sauce, and lime juice. Bring to a boil.
  6. Simmer until slightly thick.
  7. Combine wings, butter, vegetable oil, garlic powder, salt, and pepper in a large bowl.
  8. Transfer wings to the baking sheet, and bake for 25-30 minutes. Flipping halfway through.
  9. Brush wings with Sriracha sauce. Broil for 3-4 minutes.
  10. Garnish with cilantro and sesame seeds if desired.
  11. Serve immediately.

Butter and Garlic Chicken Wings


  • 2 pounds chicken wings
  • 2 tablespoons butter, melted
  • Pinch of salt and pepper

For the glaze:

  • 7 garlic cloves, minced
  • 5 tablespoons butter
  • 1 tablespoon flour


  1. Preheat oven to 400 degrees.
  2. Place chicken wings in a large bowl, mix in melted butter, salt, and pepper.
  3. Transfer chicken to a parchment lined baking sheet. Bake for 15 minutes.
  4. Flip wings, and bake for another 20 minutes.
  5. While baking, saute garlic and butter in a small pan on low-medium heat.
  6. Whisk in flour. Cook for 5 more minutes.
  7. Glaze the wings. 
  8. Turn oven to broil on high. Broil for 4-5 minutes. 
  9. Serve with dipping sauce or plain.

Slow Cooker Honey Chipotle Wings


  • 2 pounds chicken wings

For the sauce:

  • ⅔ cup of honey
  • 1 cup  ofsugar
  • 4 teaspoons of chipotle adobo sauce 
  • 1 tablespoon of hot sauce
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • ½ cup of ketchup
  • 2 tablespoons of white vinegar
  • ⅔ cup of cold water 
  • 4 tablespoons of corn starch


  1. In a mixing bowl, whisk all sauce ingredients together (except for water and cornstarch).
  2. Spray the inside of the slow cooker with nonstick spray.
  3. Add half of the sauce to the cooker. Add in wings, and toss to evenly coat.
  4. Cook on high for 3-4 hours, or low for 6-7 hours.
  5. In a small bowl, whisk cornstarch and water together. Add to remaing sauce.
  6. Stir the remaining sauce into the slow cooker.
  7. Cover and cook for 15-20 minutes.
  8. Serve with dipping sauce or without.