Best Glazed Chicken Wings Recipes

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS

Steps:

• Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
• Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
• Meanwhile, place onion in a bowl of ice water and set aside.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
• Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
• Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

AIR FRYER BALSAMIC-GLAZED CHICKEN WINGS

Steps:

• Preheat an air fryer to 380 degrees F (190 degrees C). Coat the fryer basket with cooking spray.
• Whisk baking powder, salt, pepper, and paprika together in a small bowl. Place baking powder mixture in a bag, add some of the chicken wings, and shake the bag to coat. Remove wings from the bag, shaking off excess powder, and repeat until all wings are coated with baking powder mixture.
• Lightly spray the wings with cooking spray, place in the prepared air fryer basket, and cook for 20 minutes, shaking and flipping the wings halfway through. Increase the temperature to 400 degrees F (200 degrees C) and cook until crispy, about 5 minutes more. Depending on the size of your air fryer, you may have to cook the wings in batches.
• Meanwhile, combine 1/3 cup water, balsamic vinegar, soy sauce, honey, chili sauce, and garlic in a saucepan over medium heat. Bring to a low boil and cook until sauce has reduced, about 15 minutes. Whisk together 1 teaspoon water and cornstarch in a small bowl and pour into the sauce; stir until sauce has thickened.
• Place crispy wings into a large bowl, drizzle with sauce, and toss until well coated. Garnish with sliced green onion and sesame seeds, and serve immediately.

ORANGE GLAZED CHICKEN WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
• Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

GINGER ORANGE GLAZED CHICKEN WINGS

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

CHIPOTLE-HONEY-GLAZED CHICKEN WINGS WITH TOASTED SESAME SEEDS AND GREEN ONION

Steps:

• Heat your grill to medium-high
• Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
• Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
• Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
• Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
• Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

BALSAMIC SOY-GLAZED CHICKEN WINGS

Steps:

• Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.
• Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
• While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
• Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
• Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

ORANGE-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Place chicken wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.

CRANBERRY GLAZED STICKY CHICKEN WINGS

Steps:

• Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
• Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
• Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
• Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
• Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.

MAPLE-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.

HONEY-GLAZED CHICKEN WINGS

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.
• Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.
• When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.

BALSAMIC-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the vinegar, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain chicken and discard marinade; place in a greased 15x10x1-in. baking pan. Bake at 375° for 25-30 minutes or until no longer pink, turning every 10 minutes., Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half., Place wings in a large bowl. Pour glaze over wings and toss to coat. Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

APRICOT GLAZED GRILLED CHICKEN WINGS

Steps:

• 1. Season wings with salt. Heat grill to medium high.
• 2. In the bowl of a food processor (small if available), combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar, and cumin process until smooth. Add chives.
• 3. Place wings on the grill and cook for 8-10 minutes. Turn, and grill for another 5-6 minutes. With a pastry brush or spoon, brush the sauce on the wings. Cook for about 1 minute, and turn. Repeat on other side of wings. Cook for another 1 minute. Wings should register 170º F when tested with an instant read thermometer.
• 4. Serve the wings garnished with lime wedges. Serves 4.
• 5. Nutrition Information, Per Serving: 670 calories; 34 g fat; 10 g saturated fat; 42 g carbohydrate; 27 g sugars; 49 g protein
• 6. Can be baked in the oven for 45 minutes at 350*F and the last 5 minutes of baking swap on the glaze!

GRILLED CHIPOTLE LIME HONEY GLAZED CHICKEN WINGS

Steps:

• thoroughly wash chicken wings, and add to plastic ziplock bag. to the bag add 2 tbsp chile powder, salt and pepper, lime zest and 2-3 tbsp of lime juice, and 1 tbsp of grated panela. seal bag and marinate for at least an hour or longer if time permits.
• for a basting sauce mix the remaining lime juice, 1 to 1 1/2 tbsp of grated panela, and about a tablespoon of chile powder in a bowl and set aside.
• for glaze add apple cider vinegar, honey, remaining grated panela to a small sauce pan, and reduce till glaze is thick and coats a spoon. then add chipotle puree one tablespoon at a time, to get to desired spiciness and then add some lime zest to the glaze, and set aside or over low fire to keep warm.
• start a charcoal fire in your grill (or start a gas grill) and let heat to a medium high to high heat. add wings to the grill and let brown on one side, flip wings and baste with chili lime juice mixture. when wings are done, and basted. add some glaze to one side of wings and flip over, grill for 2-3 minutes, then glaze the other side of the wings and flip again, and grill for another 2-3 minutes -- remove from the grill and add the remaining glaze to the wings.

SPICY BALSAMIC-GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place wings on the baking sheet and sprinkle with 1/2 teaspoon salt.
• Bake in the preheated oven for 15 minutes. Using tongs, flip the wings over and sprinkle remaining salt over the top. Bake for 15 minutes more.
• Meanwhile, bring water, vinegar, sweet chili sauce, and Sriracha to a boil in a medium saucepan. Reduce heat and simmer until sauce thickens, about 5 minutes.
• Transfer wings to a large bowl and pour sauce over the top. Toss to coat.
• Set an oven rack about 6 inches from the heat source and turn broiler on high. Place a wire cooling rack on the baking sheet and arrange wings on top.
• Broil wings for until crispy, about 5 minutes. Garnish with chopped green onion.

MARMALADE-GLAZED CHICKEN WINGS

Steps:

• Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the marmalade, water, lemon juice, soy sauce, horseradish and garlic. Bring to a boil; cook until liquid is reduced to about 3/4 cup., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. , Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.

SWEET SOY-GLAZED CHICKEN WINGS

Steps:

• For the chicken:.
• Place brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine.
• Add chicken, seal (pressing out excess air), and turn the bag to coat the chicken evenly.
• Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
• Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil.
• Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
• Broil the chicken until the meat starts to pull away from the bones and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
• Meanwhile, prepare the sauce.
• For the sauce:.
• Place all ingredients except cornstarch-water mixture in a small saucepan and stir to combine.
• Bring to a boil over medium-high heat.
• Reduce heat to low and simmer until sauce has reduced to about 1/2 cup, about 10 minutes.
• Add cornstarch mixture, whisk to combine, and cook until sauce has thickened, about 1 minute.
• Transfer to a large heatproof bowl.
• To serve:.
• Add cooked wings to the sauce and toss to combine.
• Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately.

SWEET AND SPICY ORANGE GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F. Place chicken in large zip lock bag.
• In small bowl, mix orange marmelade, teriyaki sauce, and crushed red pepper together. Pour over chicken, coat well.
• Place chicken in single layer on large metal pan (a cookie sheet works fine). Bake at 350 degrees for approximately 30 minutes or until juice runs clear. Sprinkle with salt and pepper if desired.
• note: I always stick mine under the broiler for a few minutes, turning once, because I like my wings to be crispy. You could also do these on a grill.