Mahogany Chicken Wings
These mahogany chicken wings are sweet, succulent, and as delicious as they look!
Krista's Sticky Honey Garlic Wings
These sweet and sticky chicken wings are sure to be a hit with the whole family. The sauce is so much better than store bought jarred sauce. You can fry the chicken wings, but I prefer baking for less fat. This recipe is equally good with thighs, breasts, or skinless boneless chicken. You'd just have to adjust the cooking time. Serve with fried rice and stir fried veggies. Enjoy!
Grill Master Chicken Wings
These grilled chicken wings with a spicy butter sauce are sure to be a hit!
Maple-Bourbon Glazed Chicken Wings with Real Mayonnaise
Maple syrup, ketchup, bourbon, and hot sauce in a creamy base make these chicken wings a zesty party favorite.
Spicy Ginger Chicken Wings
These wings are sweet, spicy and sticky but if you're into the sweet ginger but don't like spicy, just leave out the serrano chilies. Make sure to test your chilies, 'cause there can be a lot of variation in heat!
Sweet and Spicy Chicken Wings
Sweet honey and spicy picante sauce combine to make an irresistible glaze for the crispy chicken wings in this easy to make appetizer. Make plenty...these won't last long!
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Grilled Chicken Wings with Sweet Red Chili and Peach Glaze
These succulent chicken wings are grilled with a glaze of peach-apricot preserves, Thai sweet red chili sauce, fresh cilantro and lime juice.
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.
Restaurant-Style Buffalo Chicken Wings
Try this hot wings recipe for restaurant-style Buffalo chicken wings.
Korean Hot Wings
Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.