Our Most Winning Recipes for Chicken Wings and Tenders

Chicken tenders are even easier to eat than wings—no pesky bones! Here, they're bathed in buttermilk, floured, fried, and tossed in plenty of hot sauce and butter. Serve with blue cheese dip and our Potato Salad with Celery and Scallions.

You won't believe the alchemy that takes place when you toss chicken wings with soy sauce, vinegar, sriracha, sugar, fresh ginger, and sesame oil. Give them a quick turn in the oven and prepare to be amazed.

Two layers of flavor set these wings apart—a garam masala-spiced yogurt marinade and a mango chutney glaze.

Who can resist food on a stick? Homemade teriyaki sauce takes these grilled wings to the next level. It's also delicious on all kinds of vegetables—we used Japanese eggplant, scallions, shishito peppers, asparagus, enoki mushrooms (which we wrapped in bacon!), and shiitakes.

This elegant Super Bowl snack only calls for four ingredients, and one of them is bacon. Score!

Scallions and fresh ginger are all you need to jazz up golden-brown chicken wings. Serve them with our Sweet and Spicy Beer Punch for a spectacular game-day pairing.

Brown sugar and sherry vinegar are a sweet and sour dream team in this knockout wings recipe. Thinly sliced oranges round out the flavors perfectly.

A small twist—sriracha instead of ordinary hot sauce—delivers a big payoff in this otherwise traditional Buffalo wings recipe.

Gussy up simple baked chicken wings with maple syrup and grainy Dijon mustard, which come together to form a thick, addictive glaze in this recipe.

Baked chicken wings that taste better than fried. That's a bold statement, but this recipe lives up to the claims. A citrusy-sweet mustard sauce and a hot oven make easy work of prepping these fryer-free wings.

These crisp, golden chicken wings brushed with honey and red miso might make you forget all about the Buffalo variety. They're that good!

Buttermilk does double duty in this recipe—it's spiced with Dijon and cayenne for the chicken marinade and mixed with Greek yogurt, chives, and blue cheese for the dressing.

Fresh ginger and garlic add a kick to the sticky-sweet soy sauce and honey glaze for these baked wings. Finish with toasted sesame seeds and fresh chives.

The perfect way to use up leftover corn tortillas! They're pulsed into a coarse meal in the food processor and used as breading for these kid-friendly chicken tenders.

Forks optional! Umami-packed fish sauce punches up the caramel-y soy-sauce glaze for these wings, while fresh ginger and serrano chile bring the heat.

The jerk marinade for these succulent wings comes together super quickly in the food processor. Just pulse together scallions, garlic, bay leaves, habanero chiles, red-wine vinegar, thyme, and allspice.

How do you make breading better for you? Add wheat germ, bran, and flaxseed! It turns out chicken tenders that are just as satisfying, we promise. Serve with your favorite barbecue sauce.

Rice cereal gives these chicken tenders their crisp, golden exterior. Refreshing carrot and cucumber sticks and a Dijon-spiked sour cream and honey dip complete the dish.

While these marinated and baked wings are plenty flavorful on their own, we love serving them alongside a sweet and savory dipping sauce made with garlic, orange juice, honey, and hoisin.

If you don't count salt and pepper, you only need two ingredients for this flame-kissed crowd-pleaser: chicken tenders and barbecue sauce. Serve with our Easy Corn Fritters—you can get both on the table in just 40 minutes.