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Chicken wings are our favorite!  Find tons of chicken wing recipes - our popular buffalo chicken wings - every type of chicken wing you can imagine!


chicken wing recipes

Try our Buffalo Chicken Wings Recipe!

Chicken Wings...everybody loves them!

Looking for tasty chicken wings & wing recipes? You've come to the right place! We are no different here at DinnerPlanner- we love them, too! We have compiled several mouth-watering recipes- you can either use these as dinner recipes or as party hors d'oeuvres. If you serve them as an entree, cut up some celery and carrots and either buy or make some potato salad, and you have a delicious dinner! Don't forget about the Ranch or Blue Cheese dressing or make our fresh dipping sauce for wings! 


3/4 cup soy sauce 
1/2 cup teriyaki sauce 
1/2 cup butter, melted 
1 cup packed light brown sugar 
1 tablespoon creole seasoning 
1 teaspoon mustard powder 
1-1 1/2 teaspoon garlic powder 
1 teaspoon minced garlic 
2 lbs large chicken wings 

In a large bowl mix together first 7 ingredients until well combined. Add in wings; toss to coat (make certain to cover the wings completely with the sauce). 
Refrigerate for 8-24 hours (24 hours is better). When ready to cook, preheat oven to 350 degrees. Bake for wings for about 25-30 minutes or until cooked through. Broil for about 2 minutes.

spicy chicken wings


Here is a great recipe for grilling wings! This recipe can be easily halved, doubled, etc., depending on how many people you are planning to serve.

3 lbs. chicken wings
1/2 c. corn syrup
1/2 c. ketchup
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. Dijon mustard
1 small onion, chopped
1 tsp. minced garlic (in water)
1 Tbsp. chili powder

In a saucepan, combine all ingredients except chicken wings and bring to a boil. Reduce heat, and simmer uncovered for 15-20 minutes, or until thickened.

Prepare barbeque grill. Spray surface with non-stick cooking spray. (Before lighting, please!)

Place wings on grill, and brush with sauce. Grill, and flip. Continue brushing with barbeque sauce and flipping wings until wings are cooked through, about 6-8 minutes. Check often for doneness, because these can burn easily. Serve immediately.


2 lbs. chicken wings

2 tsp. garlic powder 
2 tsp. chili powder 
1 tsp. salt 
1 tsp. ground cumin 
1 tsp. paprika 
1/2 tsp. cayenne pepper 

6 Tbsp. honey 
2 tsp. cider vinegar 

Preheat broiler. (These can also be made on the grill).

Combine the first 6 ingredients in a gallon-size food storage bad. Add the wings and toss to coat, making sure to coat all wings evenly. Place wings on a broiler pan that has been sprayed with nonstick cooking spray. Broil about 5 minutes, flip wings, and broil and additional 5 minutes.

Combine honey and vinegar in a small bowl, mixing well. Remove wings from oven and brush on about half of the honey mixture. Place back in oven, and broil for an additional minute. Remove chicken from oven and turn over. Brush with the remaining honey mixture. Broil an additional minute or until chicken is done. 


This recipe can easily be doubled or tripled. It's very easy! 

1 lb. chicken wings

1 tsp. salt
1/2 tsp. pepper
2 tsp. brown mustard 
1/3 c. milk 
1/2 c. flour

Rinse the wings and set on a paper towel to drain. Mix all ingredients, except the wings and flour, in a flat-bottom bowl.

Add the flour to a gallon-size food storage bag. Dip the wings, one at a time, into the batter, then shake or press into the flour. Set on plate until all wings are ready.

Heat oil in a large deep fryer to 400 degrees. Allow about 20 minutes for oil to come to temperature. If using the stovetop, use a deep skillet or a Dutch oven, and add about 3 inches of oil. Heat over medium-high heat, testing with a flick of water. If it sizzles, the oil is hot enough. (Stand back, and only use a tiny drop!) Fry as many wings as you can without overlapping. 

Fry about 6-8 minutes, or until golden brown. Serve immediately.  



This recipe has been revised from a recipe of Emeril Lagasse and is absolutely wonderful! Your hands will get a bit messy while preparing them, but these wings are worth it!

Oil for deep frying (we use Canola) 
1/2 c. buttermilk 
3 Tbsp. Creole seasoning, divided
2 c. flour 
1 lb. chicken wings 

Heat oil in a deep fryer to 400 degrees. Use as much oil as is recommended by the manufacturer. Allow about 20 minutes to heat, but check prior to this by flicking a tiny drop of water, from a distance, into the fryer. If it hisses, it is hot enough. Follow the same for a deep skillet should you use a skillet instead of a deep fryer. Use at least 2 inches of oil in the skillet.

In a flat-bottom bowl combine buttermilk, 1 Tbsp. Creole seasoning and 1/2 c/ flour; mix well to make a paste. Put remaining flour in a gallon-size food storage bag, along with remaining Creole seasoning and shake to combine. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge/shake in seasoned flour. Prepare about 6 at a time, then fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches until done. Serve immediately and enjoy!


1 cup mayonnaise 
2 tablespoons finely chopped onion 
1 tablespoon finely chopped garlic 
1/3 cup chopped fresh parsley 
1/2 cup sour cream 
1 tablespoon fresh lemon juice 
1 tablespoon white wine vinegar 
1/4 cup blue cheese, crumbled 
Salt & pepper, to taste 

Mix together and serve as a chicken wing dipping sauce.



As always, here at DinnerPlanner, we have compiled a collection of tasty recipes for chicken wings for your family.  If you like hot chicken wings, try the buffalo chicken wings. 



These seem to be almost everyone's favorite nowadays- let us know what you think!

oil for deep frying 
1 1/2 sticks butter 
1 c. hot sauce 
1/4 tsp. pepper 
1/4 tsp. garlic powder 
2 c. flour 
1 tsp. paprika 
1/2 tsp. cayenne pepper 
1 tsp. salt 
40-50 chicken wings 

Heat oil in a deep fryer to 400 degrees, or according to manufacturer's directions. The oil should be just enough to cover wings entirely, several inches deep. 

Combine the butter, hot sauce, pepper, and garlic powder in a medium pot over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and set aside. 

Preheat oven to 200 degrees.

In a gallon-size food storage bag, mix together the flour, paprika, cayenne pepper and salt. Shake to combine. Place as many wings as you can fit into the bag and be able to shake to coat evenly. Coat, and carefully drop into the hot oil to fry. Make sure they are not sticking together. Fry wings in hot oil for 6-8 minutes, or until parts of wings begin to turn brown. Remove from heat, and place in oven until all wings are fried. Place wings in a large bowl (do this in shifts, as you won't be able to fit all in at once), add hot sauce mixture accordingly, and carefully stir to coat. Continue with this until all wings are coated and all sauce has been used. Serve immediately. 


chicken wings


We may not be from the South where it seems everyone has their own delicious secret wings recipe, but we think these are pretty good, too! This recipe is easily doubled!

1 lb. chicken wings 
oil for frying (we use Canola)


2 c. water 
1 1/2 tsp. salt
1/2 tsp. cornstarch


1 egg, beaten
1/2 c. milk

1 c. flour 
1 1/4 tsp. salt 
1/4 tsp. pepper 
3/4 tsp. cornstarch

Combine the water, salt, and cornstarch in a large bowl. Add the chicken to the bowl and let it sit for about 20 minutes while you prepare the rest of the steps. Turn the chicken a couple of time as it marinates. Combine the beaten egg and the milk in a medium, wide-bottom bowl.

Preheat about 1-2 inches of oil in a large, nonstick skillet over medium-high heat for about 5-8 minutes. You can also use a Dutch oven or a deep fryer. If you use a deep fryer, preheat the oil to 400 degrees. 

In a gallon-size food storage bag, combine the remaining coating ingredients. When the chicken has finished marinating, place each piece on paper towels to drain off any excess liquid. First shake the chicken in the dry mixture, then dip in the egg and milk mixture, and then back into the flour. Shake well to be sure that each piece is coated very generously. Set the chicken on a plate until each piece has been coated. Place a few pieces of chicken at a time in the hot oil, making sure sides don't touch. Fry chicken for about 6-8 minutes total, flipping once if you use a skillet, or until golden brown. (Try not to let the oil get too hot or the outside will be cooked but not the inside). Remove the wings to paper towels to drain for about 5 minutes before eating. 


chicken wings plain


These wings are exactly as they sound...there's nothing on them! They are tasty, low-carb, an easy wing recipe sure to please!

1 lb. chicken wings
salt and pepper

Preheat oil in a deep fryer to 400 degrees, or according to manufacturer's directions.

Rinse wings and place on several paper towels to drain. Salt and pepper both sides liberally.

Fry about 6 wings at a time, allowing enough room in fryer so they don't stick together, for about 6-8 minutes. Remove to paper towels to drain, and continue until all wings are fried. Enjoy!


3 lbs. chicken wings
2 c. root beer
salt and fresh-ground black pepper to taste


5 c. root beer
1/4 c. yellow mustard
1 1/4 Tbsp. hot pepper sauce (like Tabasco or Frank's)

Preheat oven to 500 degrees.

Rinse chicken wings and set on paper towels.

Place wings in a large bowl with root beer, and marinate 30 minutes. Remove wings and reserve marinade. Season wings with salt and pepper and place on rack sprayed with nonstick cooking spray over baking sheet. Simmer marinade over medium-high heat and reduce to 1/2 cup, about 20 minutes.

In separate saucepan over medium-high heat, reduce the 5 cups of root beer for sauce to about 1 cup, about 30 minutes. While 
marinade and root beer sauce are reducing, put wings in oven and bake until golden, about 15 minutes. Remove and brush with marinade. Flip wings, brush with marinade, and bake until they are gold and glazed, about 15 minutes. 

Make the dipping sauce by whisking mustard and hot pepper sauce into the root beer sauce reduction. Salt to taste. 

Serve wings immediately with dipping sauce.


2 lbs. chicken wings

4 green onions, cut into 2 inch pieces
1 tsp. minced garlic
1/2 c. chopped onion
1-2 jalapeno peppers, seeded and chopped
1/4 tsp. cayenne pepper
1 1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/8 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. soy sauce
1/4 c. olive oil

Place chicken wings in a large bowl. Put remaining ingredients in a food processor or blender and process until thick.
Spoon over the wings, stirring to coat evenly. Refrigerate overnight, or a minimum of 4 hours. Stir occasionally. 

Preheat oven to 400 degrees.

Arrange the wings in a single layer on a greased baking sheet. Spoon any additional marinade over them, and bake uncovered for about 30-35 minutes, or until completely cooked. Serve immediately.

*Allow yourself enough time for these to marinate!







    chicken wing recipes  & buffalo wings recipes