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Crispy Chicken Wings 3 Ways: Easy Buffalo, BBQ & Korean Recipe

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These crispy chicken wings are baked to perfection and tossed in three bold sauces—Buffalo, BBQ, and Korean—for a crowd-pleasing, customizable party snack or weeknight dinner. The wings are crunchy outside, juicy inside, and packed with flavor.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tbsp baking powder
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika (optional)
  • 1/4 cup unsalted butter, melted (for Buffalo sauce)
  • 1/3 cup hot sauce (Frank’s RedHot recommended, for Buffalo sauce)
  • 1 tbsp white vinegar (for Buffalo sauce)
  • 1/2 tsp garlic powder (for Buffalo sauce)
  • Pinch of salt (for Buffalo sauce)
  • 1/2 cup barbecue sauce (for BBQ sauce)
  • 1 tbsp honey (for BBQ sauce)
  • 1 tsp apple cider vinegar (for BBQ sauce)
  • 1/2 tsp smoked paprika (for BBQ sauce)
  • 3 tbsp gochujang (Korean chili paste, for Korean sauce)
  • 2 tbsp soy sauce (for Korean sauce)
  • 2 tbsp honey or brown sugar (for Korean sauce)
  • 1 tbsp rice vinegar (for Korean sauce)
  • 1 tbsp sesame oil (for Korean sauce)
  • 2 cloves garlic, minced (for Korean sauce)
  • 1 tsp grated ginger (for Korean sauce)
  • 1 tbsp water (for Korean sauce, to thin as needed)
  • Chopped green onions (optional garnish)
  • Sesame seeds (optional garnish)
  • Fresh cilantro (optional garnish)
  • Blue cheese or ranch dressing (for Buffalo wings, optional)
  • Pickled radish (for Korean wings, optional)

Instructions

  1. Pat chicken wings dry with paper towels. If using whole wings, separate into flats and drumettes.
  2. In a large bowl, toss wings with baking powder, cornstarch, kosher salt, black pepper, garlic powder, and smoked paprika (if using) until evenly coated.
  3. Line a large rimmed baking sheet with foil or parchment paper. Place a wire rack on top.
  4. Arrange wings in a single layer on the rack, skin side up, with space between each piece.
  5. Bake in a preheated 425°F oven for 20 minutes. Flip wings and bake another 20 minutes, until golden and crispy.
  6. While wings bake, prepare sauces: For Buffalo, whisk together melted butter, hot sauce, vinegar, garlic powder, and a pinch of salt. For BBQ, blend barbecue sauce, honey, vinegar, and smoked paprika. For Korean, combine gochujang, soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and water.
  7. When wings are crispy and cooked through (internal temp 165°F), divide into three batches. Toss each batch in its respective sauce in a clean mixing bowl.
  8. Optional: For extra caramelization, return sauced wings to the wire rack and broil on high for 2-3 minutes, watching closely.
  9. Transfer wings to a serving platter. Garnish Korean wings with sesame seeds and green onions, Buffalo wings with parsley or blue cheese, and BBQ wings with cilantro. Serve hot.

Notes

Pat wings dry before seasoning for maximum crispiness. Baking powder is key for crunchy skin. Bake on a wire rack for best results. Sauces can be made ahead and stored in the fridge for up to 3 days. For gluten-free, use tamari instead of soy sauce in Korean sauce and check BBQ sauce labels. For dairy-free, use vegan butter in Buffalo sauce. Wings can be cooked in an air fryer at 400°F for 25 minutes, flipping halfway.

Nutrition

Keywords: chicken wings, crispy wings, buffalo wings, bbq wings, korean wings, party food, game day, baked wings, easy chicken wings, oven wings

Find it online: https://blingbite.com/crispy-chicken-wings-3-ways-easy-buffalo-bbq-and-korean-recipe/