Easy
Salt and Pepper Chicken Wings
45 min4
(545)
Chicken Wings
Every wing style Canadians crave — from game-day buffalo to sticky honey garlic, Korean gochujang, lemon pepper, and the legendary smoked wings. Whether you're hosting a Grey Cup party or just need Friday night comfort food, these are the recipes that disappear fastest at every Canadian get-together.
Easy
Honey Garlic Chicken Wings
55 min4
(509)
Medium
Korean Gochujang Sticky Wings
1 hr 5 min4
(644)
Easy
Crispy Lemon Pepper Wings
1 hr4
(518)
Easy
Garlic Parmesan Wings
55 min4
(341)
Easy
Sticky Teriyaki Chicken Wings
1 hr4
(635)
Easy
Oven BBQ Chicken Wings
1 hr4
(769)
Medium
Smoked Chicken Wings
2 hr 30 min4
(549)
Easy
The Crispiest Air Fryer Chicken Wings
35 min4
(783)
Easy
Maple Sriracha Chicken Wings
55 min4
(244)
Easy
How to Cook Frozen Chicken Wings in the Air Fryer
37 min4
(417)
Easy
Slow Cooker Sticky Chicken Wings
3 hr 40 min6
(795)
Easy
Honey Soy Chicken Wings
55 min4
(698)
Frequently Asked Questions
What is the best way to get crispy chicken wings?
Pat the wings completely dry with paper towels, then toss with a small amount of baking powder (not baking soda) and salt. The baking powder raises the skin's pH, which helps it brown and crisp faster. Bake at 425°F on a wire rack for 45-50 minutes, flipping halfway.
Should I bake or fry chicken wings?
Both work great. Frying gives the crispiest result in the shortest time. Baking is easier and lower-fat — use a wire rack over a baking sheet for air circulation. Air frying is the best compromise: crispy skin with minimal oil in 25-30 minutes at 380°F.
When should I sauce my chicken wings?
Always sauce wings after cooking, not before. Wet sauce on raw wings prevents the skin from crisping and can burn. Cook the wings until crispy, then toss in sauce right before serving. For dry rubs, apply before cooking.
