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Different Ways to Cook Chicken Wings

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken wings can be cooked in so many different ways. Read on to see which way is right for you.

Chicken wings can be cooked in so many different ways. Read on to see which way is right for you.

Chicken Wings: More Than Just Fast Food

Chicken wings are a very popular option from fast food restaurants or stands, but it is unfortunate that more people do not consider making them at home, as a tasty snack or dinner option. They are usually incredibly inexpensive to buy, they are very quick and easy to cook and they can be cooked in any number of different ways.

This delicious poached chicken wings summer salad is one of the recipes featured on this page

This delicious poached chicken wings summer salad is one of the recipes featured on this page

This page is devoted to looking at some obvious and hopefully some less obvious ways in which it is possible both to cook and serve chicken wings at home. The next time, therefore, that you or your family feel like some chicken wings, why not give one of these ideas a try, rather than automatically jumping in to the car and heading for the nearest fast food restaurant? You may not only save yourself some time and money, you may rediscover your faith in good, old-fashioned home cooking at the same time.

Salt and Spicy Chicken Wings

Salt and Spicy Chicken Wings

Salt and Spicy Chicken Wings

Salt and spicy is a very popular way of buying chicken wings as a fast food option. This method of preparing salt and spicy chicken wings at home could not be much easier and sees the chicken wings served deliciously crispy on the outside and beautifully juicy and tender on the inside.


  • 10 to 12 chicken wings
  • 2 tbsp vegetable oil
  • 3 tsp hot chilli powder
  • ½ tsp salt


Preheat your oven to 400F/200C. Measure the oil in to a large basin or bowl, one which will not only easily accommodate the chicken wings but which will allow you ample room to stir them around in the dressing. Add the chilli powder and salt and be sure to mix to a smooth paste.

Put the chicken wings in to the bowl and carefully stir them around in the salt and spicy paste to obtain even coating. Pour the wings and oil on to a large roasting tray and spread them out evenly in a single layer. Cook for thirty minutes in the oven.

When you remove the chicken wings from the oven, do not serve them immediately. Instead, sit the tray on a heatproof surface and cover carefully with foil. Leave for ten minutes to rest. This will help to make the flesh even juicier.

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Oyster and Spring Onion Roasted Chicken Wings

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Read More From Delishably

Premade Sauces

Premade sauces of many different types are available from supermarkets for the ease of making stir fries and a whole host of other dishes. Have you ever thought about using one of these sauces to cook chicken wings? If not, you really should give it a try. They are perfect for using as a marinade for the raw chicken wings before roasting them in the oven.

The packs featured to the right each contain about four tablespoons of thick, stir fry sauce and come in a dizzying array of different flavours. This amount of sauce is sufficient to coat twelve to fifteen wings. As in the recipe above, add the sauce to a large bowl before carefully stirring the wings through to coat them evenly. Covering with plastic film and marinading in the refrigerator for a couple of hours where time permits would be an excellent idea.

Preheat your oven to 400F/200C and spread the wings out on a roasting tray. Cook in this instance for thirty-five minutes due to the thicker sauce coating. Cover again with foil and rest for ten minutes prior to serving, perhaps garnished with a roughly chopped fresh herb appropriate to the sauce type used.

Sweet and Sour Chicken Wings

Sweet and Sour Chicken Wings

Thai Green Curry Wings with Crackers and Dip

Bruschetta is served on a side plate to accompany the Poached Chicken Wings Summer Salad

Bruschetta is served on a side plate to accompany the Poached Chicken Wings Summer Salad

Poached Chicken Wings Summer Salad With Bruschetta

Poached chicken wings may appear to some as representing a distinct lack of culinary adventure, if not actually being outright bland. While chicken wings simply poached in water and served as they are may very well deserve such a reputation, this in no way means that all poached chicken wings are devoid of imagination, flavour and flair. This poached chicken wing salad is perfect for lunch on a hot day, when hot and spicy wings may not quite have the same appeal.

Ingredients per Person

  • 5 chicken wings
  • ½ small onion
  • 1 tsp whole black peppercorns
  • ½ tsp salt
  • 2 medium tomatoes
  • 2 large eggs
  • 4” piece of cucumber
  • Handful of fresh rocket leaves/arugula
  • Salt
  • 4 slices of bread stick
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and freshly ground black pepper


It is not essential but in this instance, the chicken wings are going to be cooked and allowed to cool prior to being served. This means that you need to start the preparation at least a couple of hours before you intend to eat.

Finely slice the onion and add it to a large pot with the black peppercorns and salt. Lay the chicken wings in the pot in an even layer. Pour in enough cold water to comfortably cover the chicken wings and put the pot on a high heat until the water begins to boil. Reduce the heat and simmer for fifteen minutes. Switch the heat off, cover the pot and leave the chicken wings to complete cooking in the cooling water for ideally a couple of hours.

Add two eggs which are at room temperature to a pot with enough cold water to cover them comfortably. Bring to a boil and simmer for seven minutes. Put the pot in the sink and run cold water in it until the eggs are cool enough to handle. Crack the eggs, peel and submerge them in cold water to cool quickly. This prevents discolouration around the yolk of the cooled eggs.

Slice the eggs and cucumber at a forty-five degree angle. This affords bigger slices and makes for better final presentation. Slice the tomatoes normally. Arrange the egg, tomato and cucumber slices alternately around the border of a large serving plate, season with salt and place the rocket/arugula in the centre. Lift the chicken wings from the water with a large slotted spoon, drain well and arrange on top of the salad leaves.

The bruschetta can be quickly made when the salad is ready to serve. Start by toasting the slices of bread on both sides. Peel and crush the garlic clove and rub it over the top of each slice. Drizzle with olive oil, season with salt and black pepper and serve immediately.

The spiced onions are added to a small dish and plated with the deep fried chicken wings clustered around it

The spiced onions are added to a small dish and plated with the deep fried chicken wings clustered around it

Deep Fried Chicken Wings With Indian Spiced Onions

This chicken wings recipe could almost be described as East meeting West. The wings are deep fried in oil and served with an incredibly simple but delicious preparation of Indian spiced onions.

Ingredients per Serving

  • ½ medium onion
  • 1 tbsp tomato ketchup
  • 1 tsp hot chilli powder
  • 1 tsp sugar
  • ½ tsp ground fenugreek seeds
  • ½ tsp dried mint
  • 1 tsp fresh lemon juice
  • Generous pinch of salt
  • 5 large chicken wings
  • 1 large egg
  • All purpose/plain flour as required
  • Salt and freshly ground black pepper


The Indian spiced onions have to be made at least a couple of hours in advance, to allow the flavours time to marinate. The night before is fine, provided obviously that they are covered and refrigerated.

Add all the ingredients for the spiced onions to a mixing bowl, bar the onion. Mix well in to a paste before thinly slicing the onion and carefully stirring it in to the mix. Cover with plastic film and refrigerate until required.

Break the egg in to a flat bottomed bowl, season and beat. Add enough flour to a plastic dish with a sealable lid to be able to comfortably coat the chicken wings. Place the wings in the dish, the lid on and gently shake. Remove the lid and shake the excess flour off the wings. Dip the wings in the egg, place them back in the dish and repeat the shaking process. Remember to once again shake off any excess flour.

The wings should be deep fried at a fairly high heat for ten minutes. If you are making more than one serving, remember never to overload your deep frier. SImply fry the chicken wings in batches and as you remove them from the fryer, add them to a wire rack over a roasting tray in a low oven, at about 250F/130C.

Make sure your wings are well drained on kitchen paper prior to serving.

How Do You Like to Eat Your Chicken Wings?

As can hopefully be seen from this page, there are a great many more ways to cook chicken wings and recipes for chicken wings than may at first meet the eye. Hopefully, something in this offering has caught your eye and made you want to try it out for yourself at home.

Thanks for taking the time to read through this page and any comments which you have may be left below.

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