These are the Buffalo-resident’s Buffalo wings: True to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.

Bathed in a spiced butter sauce, crisp-charred chicken wings get a delectable kick added to the traditional smokestack recipe.

Chipotle Chicken Wings

These wings are based on the original recipe from the Anchor Bar in Buffalo, New York. Serve these with a blue cheese dip.

Spicy and grilled, these wings pair perfectly with nuoc cham, a Vietnamese dipping sauce.

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.

Executive chef Pui Wing Hui’s sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.

Harissa, a North African paste of chiles and garlic, gives these wings their fiery kick. Harissa can be found at Whole Foods or Middle Eastern markets, or you can make your own. Serve these wings with a yogurt and mint dipping sauce for added flavor.

These smoky-sweet wings get a complex heat from a combination dry-rub and sauce. The two-temperature baking method gives them a satisfying crunch without frying.

These spicy, soy-marinated chicken wings get their elegant “lollipop” shape from a technique called frenching. For step-by-step instructions for frenching chicken wings, see our guide »

These Chinese-inspired wings are glazed in a heady sauce of hoisin, rice vinegar, chile flakes, and five-spice powder. They are equally delicious when served as part of a pupu platter or as an appetizer on their own.

These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.

Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp.

Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for Japanese-Style Chicken Wings »

Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp.