This collection brings together every chicken wings recipe on The Flexible Chef.

Chicken wings deserve far more respect than they usually get. Cheap, endlessly versatile, and brilliant for absorbing bold flavours — whether you're cooking in a proper kitchen or on a single gas burner in a van somewhere on the Spanish coast. This is every wings recipe on The Flexible Chef, organised by how you're cooking them.

Oven Baked Chicken Wings Recipes

The oven is the most forgiving method for wings — long enough to render the fat, hot enough to crisp the skin, and hands-off enough to leave you to get on with something else.

Football, Beer & Chicken Wings A cupboard marinade knocked together on a football Saturday — paprika, garlic powder, peri peri, and Worcestershire sauce. Two hours marinating, thirty-five minutes in the oven. Job done.

Easy Buffalo Wings with Honey and Cider Vinegar Sticky, spicy, and properly easy. Marinated in honey, cider vinegar, celery salt, and chilli, then baked in two stages for a caramelised finish that a deep fryer can't match.

Baked Chicken Wings with a Sticky Honey and Hot Sauce Marinade Marinated overnight in honey, hot sauce, cider vinegar, and celery salt, then baked in two stages until deeply glazed and caramelised. Patience required — worth it.

Pre-Match Tandoori Wings Tandoori-spiced wings marinated and baked until charred at the edges. Big flavour, minimum effort — and a natural crossover with the Curry Hub.

Crispy Microwave & Bake Chicken Wings Baguette The microwave does the heavy lifting first — guaranteeing the meat is cooked through before the outside catches — then the oven finishes the job. Crispy, no-stress wings tucked into a baguette.

Mary Berry's Sriracha Chicken Wings A flour, paprika and ground ginger coating, tossed in sriracha and roasted at high heat until golden and crisp. Mary Berry does wings — and pulls it off. Served here with homemade Nearly Sriracha for dipping.

Nigel Slater's Roast Chicken Wings with Lemon and Black Pepper Six ingredients, one roasting tin, 40 minutes. Roasted until golden and sticky with edges blackened here and there. Nigel Slater calls it finger food at its very best — hard to argue.

Fish Sauce Chicken Wings with Chilli & Pineapple Corn-fed alitas marinated in fish sauce, pimentón picante, sherry vinegar, and tinned pineapple juice, with Tropical Sunset fermented habanero chilli sauce doing the heavy lifting on heat. Sticky, smoky, and genuinely addictive.

Deep Fried Chicken Wings

Deep frying is the method these chicken wings recipes were made for. Properly hot oil, a light coating, and a few minutes — nothing else gets the skin this crisp.

Vivek Singh's Firecracker Chicken Wings Sharp malt vinegar marinade, red chilli heat, Sichuan pepper and fresh coriander — marinated overnight and deep fried until crisp. Inspired by Vivek Singh of The Cinnamon Club, and served with fermented hot sauce for dipping.

Crispy Sesame Chicken Wings with a Sticky Honey Sauce Freezer wings put to good use. Dredged in cornflour, egg, and seasoned flour, fried in a wok, then tossed in a sticky sauce built around soy, honey, and cranberry jelly. The Madroño honey from the village makes them something special.

Slow Cooker Chicken Wings

Slow cooker chicken wings recipes are underrated. Low, slow, and surprisingly good — the slow cooker renders the fat completely and keeps the meat falling-off-the-bone tender.

Slow Cooker Chicken Wings with Parsnips An unlikely but brilliant combination. Wings browned in butter, then slow-cooked with parsnips, white wine, Parmesan, and herbes de Provence. Born during the Brexit and Covid years — and worth making again.

Slow Cooker Garlic Parmesan Chicken Wings Browned first on the hob, then slow cooked on low for 4–6 hours until tender. The sauce — built around Nearly Nando's Lemon Herb Peri Peri Sauce, garlic, butter and Parmesan — is reduced and thickened on the stovetop before tossing the wings at the end.

Van Life & One Burner Chicken Wings

Some of the best wings on this site were cooked in Florie — one pan, zero fuss. Proof that you don't need a kitchen to cook properly.

Crispy Garlic Lemon Pepper Chicken Wings with Sautéed Mediterranean Veg One gas ring, one pan, thirty minutes. Seasoned with smoked paprika, lemon zest, garlic, and oregano, pan-fried until golden, served alongside Mediterranean vegetables cooked in the same pan.

Easy Ridge Monkey Spicy Chicken Wings for Van Life Cooking Spiced, sticky wings cooked in the RidgeMonkey on a single gas burner. Bold dry rub, crispy skin, zero fuss — another van life recipe that works just as well at home.

Sticky Glazed Chicken Wings – Alitas Van Style Simmer first, glaze second. A 15–20 minute beer simmer renders the fat and cooks the wings through completely before a smoky pimentón rub and a sticky glaze of tomato purée, Mango Ember hot sauce, soy, Lea & Perrins, and honey finishes the job. Two stages, one pan, one burner — van kitchen cooking at its most satisfying.

Mango Habanero Chicken Wings with Chilli & Pineapple Whole wings marinated in homemade mango chutney, blended tinned pineapple, and Tropical Sunset fermented habanero chilli sauce, then roasted in the outside electric oven at Casa Adora until sticky and caramelised. Served over romaine leaves. Fruity, smoky, and genuinely hot.

Van Life Confit Chicken Wings Drumettes and flats slow-confited in olive oil with fermented hot sauce, garlic, bay leaf, and thyme, then blistered hard on the RidgeMonkey until explosive-crisp. Cooked on a single burner in the Parque Natural de la Sierra de Andújar. Silky inside, crispy outside.

This collection is part of my Chicken Hub — every chicken recipe on The Flexible Chef, from whole roasts to stir fries, cooked at Casa Adora and on the road in Spain.

This chicken wings recipes page is updated as new recipes are added.

Wonky photos, proper food, genuine adventures — The Flexible Chef