By Vanessa Greaves
Photo by Buckwheat Queen

Wings of wonder

You could say Chef John has a thing for chicken wings. And you'd be right. I mean, check out all the different ways he finds to season and sauce ordinary chicken appendages so they turn into craveable, snackable, downright bingeable wings of wonder. In fact, he's so wing-obsessed, he even made a video to demo a clever method for eating them more efficiently. You'll find it at the bottom of this page—after you feast your eyes on his wicked, wicked wings.

Jerk Chicken Wings

"These jerk chicken wings were so flavorful, so different, and so addictively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them." — Chef John

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Garlic-Ginger Chicken Wings

"My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try." — CJ

Photo by Beccabakes

Garlic and Parmesan Chicken Wings

"The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer." — CJ

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Crispy Honey Sriracha Chicken Wings

The honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective, technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer." — CJ

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Pastrami Chicken Wings

"I've taken a spice rub traditionally used on a beef brisket to make pastrami, and applied it to America's favorite appetizer, chicken wings. This resulted in a pretty nice chicken wing recipe, which tasted nothing like pastrami." — CJ


Spicy PBJ Wings

"I promise you that this is no gimmick. The spicy, sticky, and peanut-based sauce base delivers a distinct chicken wing-eating experience. If you're a fan of satay, you will enjoy this approach." — CJ

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Sweet Hot Mustard Chicken Wings

"If you are as burned-out on the basic Buffalo-style chicken wing recipe as I am, then this recipe's for you. The hot, sweet, mustardy glaze is a very welcome change of pace from traditional style. Enjoy!" — CJ

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Chennai Chicken Wings

"A football snack from the land of cricket, these gluten-free spicy wings are inspired by one of my favorite Indian restaurants. As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce." — CJ

Photo by Chef John

Rice Crispy Wings

"The rice flour coating on these wings turned out to be light, crispy, and extremely sauce friendly. Traditional buffalo wings are fried without any coating and they're good-but these are better at holding onto a sauce. You can spice the flour any way you want!" — CJ

Photo by Chef John

Spicy Orange Chicken Wing Sauce

"Easy and delicious, this spicy orange chicken wing sauce will give you an alternative to going out for your favorite spicy orange chicken dish." — CJ

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Buffalo Chicken Wing Sauce

"If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers." — CJ

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Bonus: How to Eat Chicken Wings

Let Chef John demonstrate a quick and easy trick to eat chicken wings so you get more meat with less gnawing around the fussy little bony bits.

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More: See Chef John's complete collection of irresistible recipes.