What Are Chicken wings and How Can I Use Them?
If chicken wings have turned up in a recipe or caught your eye at the store, here's what you need to use them with confidence and how to choose them, cook them, store them, what to substitute, and 94 recipes to try them in.
Key Points
- A whole wing splits into a meaty drumette, a skin-rich flat, and a bony tip for stock.
- Fry, bake, or grill wings; the goal every way is rendered fat and crackling skin.
- Render and crisp the skin first, then sauce at the end so it does not turn soggy.
- Buffalo wings are fried then tossed in hot sauce and butter with celery and blue cheese.
- Take wings to 175 to 185°F (80 to 85°C) for tender, off-the-bone dark meat.
What are chicken wings?
Chicken wings are the small, skin-heavy cut from the bird's shoulder, and the draw is the ratio of crisp skin to tender dark meat.
A whole wing has three parts: the meaty drumette nearest the body, the two-bone flat (or wingette) in the middle, and the bony wing tip, which usually goes to the stockpot.
Most cooks split the wing at the joint into drumettes and flats. Drumettes eat like tiny drumsticks, while flats hold more skin and crisp up harder, which is why flat-lovers and drumette-lovers rarely agree.
Wings are party food: cheap, easy to eat with your hands, and made to carry sauce.
How to Cook Wings
Wings can be fried, baked, or grilled, and the goal in all three is rendered fat and crackling skin. Deep-fry at 350 to 375°F (180 to 190°C) for about 10 minutes until deep gold, which is the route to the crispest skin.
Baking is the hands-off path. Roast at 425°F (220°C) for 40 to 45 minutes, flipping once partway through so the high heat renders the fat without a fryer. A light toss in baking powder before baking dries the skin and pushes it crisper.
Grilling adds char and smoke. Cook over medium heat, off the hottest flame so the dripping fat does not flare, as in Quick & Easy Barbecued Chicken Wings or Spicy Barbecue Wings.
Sauces and Where Wings Go Wrong
The benchmark is Buffalo: fried wings tossed in hot sauce cut with melted butter, served with celery and blue cheese.
You see it in Buffalo Chicken Wings 5 or Best Buffalo Chicken Wings. From there wings take any bold coating, from Jamaican Jerk Chicken Wings to a Parmesan crust in Breaded Parmesan Chicken Wings.
The big mistake is saucing too early or cooking too gently. Wet skin steams instead of crisping, so render the fat and crisp the skin first, then sauce at the very end. Sauce on raw or pale skin slides right off and turns soggy.
Aim wings at 175 to 185°F (80 to 85°C) rather than the minimum 165°F (74°C). The extra heat melts the connective tissue in the dark meat and gives that tender, off-the-bone bite.
Substitutes
For a meatier, less fiddly option, drumsticks deliver the same dark meat with more to eat per piece. Chicken legs work for braised wing dishes. Nothing quite matches a wing's skin-to-meat ratio, so for true Buffalo or party wings, buy the wings.
Buying and Storing
Look for plump wings with intact, unbroken skin and no gray patches or off smell. Whole wings cost less than pre-split party packs and give you tips for stock.
Use raw wings within one to two days, kept cold at the back of the fridge. Freeze for up to nine months and thaw overnight in the refrigerator. Pat them bone-dry before cooking; surface moisture is the enemy of crisp skin.
Nutrition
Nutrition Facts
Serving Size 1 cup, chopped or diced (140g)Quick facts
Where to find chicken wings: Chicken wings are usually found in the poultry section or aisle of the grocery store or supermarket.
Food group: Chicken wings are a member of the Poultry Products US Department of Agriculture nutritional food group.
- In Chinese
- 鸡翅膀
- British (UK) term
- Chicken wings
- en français
- ailes de poulet
- en español
- alas de pollo
How much do chicken wings weigh?
| Amount | Weight |
|---|---|
| 1 cup, chopped or diced | 140 grams |
| 1 unit (yield from 1 lb ready-to-cook chicken) | 21 grams |
| 1 wing, bone removed | 34 grams |
Related
Poultry Products
Recipes using chicken wings
There are 94 recipes that contain this ingredient.
Buffalo-Style Chicken Wings
Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.
Buffalo Chicken Wings #4
Classic Buffalo wings with homemade tomato-based hot sauce and creamy blue cheese dressing. Deep-fried golden, tossed in tangy heat, served with chilled celery.
Olive & White Mushroom Soup with 3-colors Fusilli
Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.
Olive & White Mushroom Soup with 3-colors Fusilli
Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.
BUFFALO CHICKEN WINGS 2
Treat yourself to these scrumptious buffalo chicken wings your friends won't be able to resist while watching the Superbowl!
Garlic & Fava Beans Soup
A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.
Garlic & Fava Beans Soup
A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.
Cucumber Soup with Spring Vegetables
All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?
Buffalo Chicken Wings III
Get ready for Super Bowl Sunday with these delicious buffalo chicken wings that are extremely easy to make!
Coffee Liquor Dipper Wings
Coffee liqueur dipper wings: chicken wings marinated in a Kahlua-spiked barbecue sauce with chili powder, cumin, hot sauce, and honey. The party wing with a deep, smoky-sweet kick.
Easy Buffalo Chicken Wings
Instead of going out tonight, invite your friends over for these scrumptious chicken wings that are extremely easy to make!
Long White Radish & Bear's Garlic Soup
untypical spicy flavor which you like more and more when tasting..
Best Buffalo Chicken Wings
Crispy deep-fried buffalo wings with classic hot sauce and butter coating. Authentic game day chicken wings with cayenne-spiked flour coating, perfect for parties and Super Bowl.
Cauliflower & Savory Soup
I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.
Do-Ahead Sesame Chicken Wings
Add a new kick to your chicken wings with this delicious recipe that uses a variety of spices to create a wonderful taste.
Chanterelle & Carrot Soup
I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.
Jamaican Jerk Chicken Wings
Jamaican jerk chicken wings marinated in a fiery blend of allspice, scotch bonnet heat, thyme, scallions, and warm spices, then roasted hot until lacquered and crisp. Island flavor on a party platter.
Cola Chicken Wings
The taste does sound too good to be true but find out for yourself with this recipe that's easy to understand and follow.
Lentil Soup with Steamed Vegetables
I like natural flavors of veggies without any seasoning inc. salt.. I often steam them and serve them as a side to other dishes.. sometimes they are tossed into the soup like in this example.. you may steam various veggies in various seasons of the year..
Kohlrabi Soup with Anise Flavor
Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.
Buffalo Chicken Wings 5
Having a party? Well treat your guests to these scrumptious buffalo wings that don't take long to make.
Beau's Sweet-Sour Chicken Wings
Sweet-sour chicken wings pressure cooked for tenderness, then glazed with a tomato, orange marmalade, ginger, and garlic sauce and broiled until sticky and caramelized. A hot sauce finish adds adjustable heat.
Spring Beet soup (Polish Botwina)
There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.
Quick & Easy Barbecued Chicken Wings
Get crispy, tangy chicken wings on the table in 30 minutes with just a microwave and a few simple ingredients. Lemon slices and zesty barbecue sauce transform ordinary wings into a crowd-pleasing appetizer.
Spicy Barbecue Wings
Sometimes I also add a pinch of crushed red pepper flakes for a little more kick.
Ashkenazic Chicken Soup & Matzo Balls with Fresh Dill
A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.
Crispy Chicken Wings
These crunchy chicken wings are great to entertain friends or have as a side during dinner!
Breaded Parmesan Chicken Wings
Try this new twist to chicken wings that has a variety of spices that will satisfy your hunger.
Jamaican Hot Wings
Jamaican hot wings deep-fried and tossed in a buttery jerk spice sauce with Tabasco and tomato juice. Crispy, fiery, and loaded with Caribbean heat. Makes 40-50 wings for a crowd.
James' World's Hottest Wings!
Burn your mouth with these spicy wings that are easy to make in the convenience of your crockpot.
Hot Chicken Wings
Start a fire in your mouth with these scrumptious chicken wings that taste better than the restaurant kind and also save you money!
Sesame Almond Chicken Wings
Deep-fried sesame almond chicken wings marinated in soy sauce, rice wine, and ginger, coated in a rice flour, cornstarch, and ground almond crust. Crispy Asian-style wings.
Tequila Chicken Wings
Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.
Coconut Curried Wings
Baked coconut curry chicken wings: marinated in coconut-flavored milk, dredged in instant mashed potato flakes mixed with curry and shredded coconut, baked golden with garlic butter.
Guerrini Chicken Wings
Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.
Oriental Wings
Deep-fried chicken wings coated in seasoned flour, then glazed with a sticky honey-teriyaki sauce. Crispy, sweet, savory, and gone in minutes.
Pop's Buffalo Wings
Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.
Home-Made Hot Wings
Home-made hot wings tossed in a two-ingredient buffalo sauce of melted butter and hot pepper sauce. Deep-fry for crispy or oven-bake for easy cleanup. Just 3 ingredients total.
Spicy Crab Soup
Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.
Hot & Spicy Chicken Wings
Hot and spicy baked chicken wings coated in a tomato-based sauce with red pepper flakes, hot sauce, and jalapenos. No frying needed. Serve with blue cheese and celery.
Chinese Chicken...Fournier
Chicken wing drumsticks soaked in a soy sauce, white wine, and five-spice marinade with garlic and ginger, baked until tender, then crisped on the grill. A family-style Chinese chicken recipe with big flavor.
Honey Mustard Wings
Baked honey mustard chicken wings with just four ingredients: onion soup mix, honey, spicy brown mustard, and wings. Sticky, sweet, tangy, and crispy-edged party appetizers.
Chinese: Chicken Wing Drumsticks
Chicken wings reshaped into mini drumsticks, marinated in five-spice and rice wine, sealed with egg white, coated in cornstarch, and double deep-fried until shatteringly crispy. An authentic Chinese technique for the crunchiest wings.
Mexican Chicken Wings
Mexican chicken wings coated in chili-cumin-oregano oil and dredged in crushed tortilla chips, then baked until golden and crispy. A crunchy, spicy oven-baked wing.
Ribollita
Ribollita, the classic Tuscan bread soup layered with vegetables, kidney beans, spinach, and Parmesan. Baked in a casserole with toasted bread soaking up a rich chicken-wine broth.
Jambalaya
New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.
Marinated Chicken Wings
Chicken wings marinated in dry sherry, soy sauce, ginger, and garlic then cooked in the microwave for tender, savory results. A simple Asian-inspired appetizer with just 5 ingredients.
Peanut Butter Chicken Wings
Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.
More chicken wing recipes
- Buffalo Chicken Wings with Blue Cheese Dipping Sauce
- Buffalo Wings & Blue Cheese Dressing
- Cajun Chicken Wings
- Center Club Chicken Wings
- Chicken Wings in Five Spice
- Chicken Wings in Oyster Sauce
- Coconut Curried Wings
- Coq Au Vin Telegraph
- Crispy Honey Wings
- Crown Brand Original Chicken Wings
- Crunchy Parmesan Chicken Wings
- Curried Chicken Wings
- Home-Made Hot Wings
- Honey Baked Chicken Wings
- Honey Mustard Wings
- Hot & Spicy Chicken Wings
- Hot Chicken Wings
- Hot Wings
- Jerk Chicken Wings
- Mulligatawny
- Oriental Wings
- Peanut Butter Chicken Wings
- Pop's Buffalo Wings
- Pork & Chicken Wing Adobo with Spinach
- Ribollita
- Spicy Crab Soup
- Sweet & Sour Chicken Wings
- Taco Chicken Wings
- Thai Bbq Chicken Appetizers
- Wing-Ding
