Serve my fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, Michigan
These fall-off-the-bone-tender wings have just the right amount of heat. The cool blue cheese dressing creates the perfect flavor combination for dipping. —Kevalyn Henderson, Hayward, Wisconsin
Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen
Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire
We love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Aaron Salazar, Westminster, Colorado
Since I love both wings and nachos, I combined them for the perfect pairing! This recipe earned an award in a wings and ribs contest we held at our summer cottage.
—Lori Stefanishion, Drumheller, AB
Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado
For a change from spicy Buffalo sauce, try these sweet and sticky wings. There’s a good chance they’ll become your new favorite! —Susan Seymour, Valatie, New York
I love the convenience of slow-cooker recipes for get-togethers. Start these wings a few hours ahead of time and you’ll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
This is one of my favorite appetizers to make over the holidays! The coarse ground pepper cuts the sweetness of the maple syrup by adding just the right amount of heat. These chicken wings are best fresh out of the oven (they are nice and crispy), but they are also delicious if made ahead and kept warm in a slow cooker. —Shannon Dobos, Calgary, Alberta
These wings get loads of flavor from the slightly sweet honey-barbecue sauce they’re tossed in. They’re just the tiniest bit sticky—exactly the way they should be. —Taste of Home Test Kitchen
My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
We enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.—Della Clutts, New Tazewell, Tennessee
A pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. —Kristen Proulx, Canton, New York
Served as an entree over hot cooked rice, these delicious drummettes have plenty of personality—with sweet red pepper for color, red pepper flakes for zip and peanuts for crunch. These kung pao chicken wings are quick and easy to fix, too.
-Kathleen Evans, Lacey, Washington
I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri
I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. —Barbara McConaughey, Houlton, Wisconsin
Cranberry wings remind me of all the wonderful celebrations and parties we’ve had through the years. My daughter’s friends can’t get enough of these wings. —Noreen McCormick Danek, Cromwell, Connecticut
I first tasted this delicious chicken dish when I attended a class on using honey in cooking. When I prepare this recipe for a party, it’s one of the first dishes to disappear! —Debbie Dougal, Roseville, California
I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They’re an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba
When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia
Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. —Barb Miller, Oakdale, Minnesota
The meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. —Sue Bayless, Prior Lake, Minnesota
