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
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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
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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
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These golden wings make a mouthwatering hot appetizer. —Gloria Jarrett, Loveland, Ohio
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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
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You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland
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The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold. -Lora Fletcher, Lyons, Oregon
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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
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I love wings. I love nachos. Together, they’re the perfect pairing! This recipe earned an award in a wings and ribs contest we held at our summer cottage. —Lori Stefanishion, Drumheller, AB
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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
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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
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This slow cooker recipe is perfect for parties. Start the wings in before you prepare for the party, and in a few hours, you'll have wonderful appetizers! —Ida Tuey, Kokomo, Indiana
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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
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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
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These baked chicken wings are a tasty twist on regular wings. The orange flavor is a game-changer and will have you coming back for seconds! —Caren Berry, Lancaster, California
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My husband fine-tuned this recipe—and the results were spectacular! These spicy-hot grilled wings help make the party. You can easily adjust the heat level by altering the amount of chili powder and cayenne. The wings take a little time, but they’re worth it. —Angela Roster, Greenbackville, Virginia
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We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. —Lori Stefanishion, Drumheller, Alberta
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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
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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
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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
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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
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These spicy Buffalo-style chicken wings are wonderfully seasoned. They're an easy crowd-pleasing snack. —Myra Innes, Auburn, Kansas
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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
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Some wonderful maple syrup I brought back from my last trip to Vermont inspired my recipe. These wings have been a hit with family and friends. They're very versatile—use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers—or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side. —Janice Henck, Clarkston, Georgia
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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
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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 them. —Noreen Danek, Cromwell, Connecticut
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These delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates. My husband likes them so much he'll stand out in the snow to grill them! —Lisa Linville, Randolph, Nebraska
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These slow cooker wings are a fun appetizer for gatherings. I sometimes like to serve the saucy chicken over rice as a main dish. Either way you do it, these Asian-inspired wings will be a hit! —June Eberhardt, Marysville, California
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These spicy barbecue wings are so easy to make. I fix a double batch since my family thinks they're great. You should see them disappear! —Joan Rose, Langley, British Columbia
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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
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I received the recipe for these yummy baked chicken wings 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
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When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. This recipe turned a friend of mine, who's not a fan of chicken, into a real wing lover. —Susan Wuckowitsch, Lenexa, Kansas
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When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia
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Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. —Barb Miller, Oakdale, Minnesota
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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
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Chicken wings get special treatment from cranberry sauce, a little citrus and a touch of hot sauce in this no-fuss recipe. The wings are a tangy way to heat up a winter night. —Robin Haas, Cranston, Rhode Island
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