American Dish · Chicken Recipes · Filipino Recipe · Holiday Recipes · International Recipe




Chicken wings are one of my favorite recipes!! When I say it’s the best chicken wings recipe ever..I meant it.
I love it when baked and super flavorful. Here’s how you can bake it and make it super crispy.  Once you get the perfect crispness. Just choose from any of the 19 best sauce collections. You will surely keep it for life!
Cooking Note: You can also fry it, if oven is not available. Remember to always garnish it with your favorite fresh herbs..and you will never go wrong. (Parsely, Corriander, Basil, Thymes, or Spring onions)

STEP 1: Cook the Chicken

How to make the Perfect Baked Chicken Wings

1 kilograms chicken wings, cut into 2 pieces with tips removed

Dry seasoning:
Garlic powder
Onion powder

Preheat oven to 232°C

In a large pot with half water half chicken broth, bring it to a boil.Let it simmer for about 8-10 minutes. Remove from pot and drain on a wire rack. (It will help reduce some of the fat allowing for quicker crisping in the oven)

Once chicken is dry, season the wings with your favorite DRY seasoning, salt, pepper, garlic powder, onion powder, etc.

Bake wings on a lined or sheeted pan for about 30 minutes, make sure to turn the wings over in between baking for about 10 minutes on each side.

Transfer to a large mixing bowl and toss with your favorite chicken wings sauce. (see 19 sauce recipes below ). Serve while hot. Enjoy!

STEP 2: Make the Sauce

Choose and make your favorite wing sauce.

For all Sauces:
Use a blender and add all the listed ingredients for the chosen sauce, blend it well until it becomes smooth.

Transfer into a saucepan and let it boil. Constantly stir until slightly thickened. Turn off heat and let it cool. Toss into wings until well coated.

1. Classic Hot Sauce
Makes about a cup
2/3 cup hot pepper sauce
1/2 cup melted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

2. Sweet N Spicy Sauce
1 cups red hot sauce, such as Frank’s
1/2 cups melted butter
1/2 cup mango habanero sauce
8 tbsps brown sugar
4 tsps chili powder
4 tsps garlic powder
4 tsps onion powder
4 tsps black pepper
4 tsps cayenne pepper
4 tsps seasoning salt

3. Garlic Ranch Sauce
2 cups melted butter
1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank’s
4 heaping tbsp fresh minced garlic
4 tbsps brown sugar
2 tsps black pepper
4 packets powdered ranch dressing

4. Chili Lime Sauce

2 tbsps of jalapeno pepper chopped finely
1 tbsp chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tbsps fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

5. Asian Sweet n Sour Caramel Sauce
1/2 cup Water, divided into 2,  (¼ cup) measurements
1 cup Sugar
1/4 cup Fish Sauce
1/4 cup Mirin
1/4 cup Lemon, Lime, orange or other sour citrus (each ones will give/offer a different variation)

6. Honey Ginger Sauce

4 garlic cloves, finely minced
3 tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 cup rice vinegar
1/2 cup packed brown sugar
1/4 honey
1 tsp soy sauce

7. Garlic Parmesan Sauce

1 cup butter, melted
2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1 cup parmesan cheese, grated

8. Honey Sriracha Sauce
6 tbsps butter
1/3 cup sriracha
2 tbsps honey
1 lime, juiced
1/2 orange, juiced
3 tbsps cilantro

9. Tandoori Indian Sauce
¾ c Yogurt
1/2 tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1 ½ tsp Coriander powder
½ tsp Chilli powder
1 tbsp Lemon juice
¼ tsp Ground black pepper
1tbsp Oil- 1 tbsp
Salt- to taste

10. Vietnamese Pok Pok Sauce

1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 tbsps vegetable oil, plus more for frying
1/3 cup cornstarch
1 tbsp chopped cilantro
1 tbsp chopped mint

11. Sticky Bourbon Sauce

8 oz. red pepper hot sauce
1c Bourbon
1 tbsp onion powder
1 tbsp garlic powder
½ cup honey
½ cup brown sugar
1 ½ tsp black pepper
1 tsp smoked paprika
2 tbsp concentrated tomato paste

12. Coca Cola sauce

1/4 cup soy sauce
2 tbsps canola oil
2 tbsps dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper n salt to taste

13. Thai sticky Sauce
½ tsp salt
½ tsp pepper
½ cup sweet chili sauce
¼ cup rice vinegar
¼ cup lite canned coconut milk
3 tbsps brown sugar
3 garlic cloves, pressed or finely minced
1 tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ tbsp soy sauce
¼ cup chopped peanuts
½ cup fresh cilantro
4 green onions, sliced

14. Chinese Plum Sauce
1 (15-16-ounce) can whole unpitted purple plums
2 tablespoons bottled hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

15. PB&J Sauce
½ cup natural peanut butter
1½ cup grape jelly
1 cup grape juice
½ cup vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

16. Wasabi Wings
1 cup Soy Sauce
1 Tablespoon fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
2 teaspoons wasabi powder, mixed with enough water to form a thick paste
1 cup chicken stock

17. Jerk Sauce
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

18. Mango Habanero

2 cups mango nectar
1 tablespoon honey (or agave)
1/4 cup cayenne pepper sauce
1/3 cup of butter (alternatives: ghee)
habanero sauce in bottle (available in major supermarkets)

19. Buffalo Wings

1/2 teaspoon chili powder
1/2 teaspoon paprika
5 tablespoons butter
3 tablespoons hot sauce
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder

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Credits: Nancy Michael Compton

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