Glazed Chicken Wings Recipe

Prep and season

Preheat oven to 220°C (425°F). Pat the wings dry with paper towels to remove excess moisture. Toss wings in 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.

Arrange and roast

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (or directly on the sheet lined with foil and a wire rack). Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until skin is browned and crisp and internal temperature reaches 75°C (165°F). For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

While wings roast, combine 1/2 cup mayonnaise, 1/4 cup crumbled blue cheese, 1 tsp lemon juice, 1/2 tsp minced garlic and 1/4 tsp black pepper in a bowl. Stir to combine, then taste and thin with up to 1 tbs milk or buttermilk if you prefer a looser dipping sauce. Refrigerate until serving.

In a small saucepan over low heat, melt 1 tbs butter. Add 1/2 cup BBQ sauce and warm gently, stirring until combined and glossy (1–2 minutes). Keep warm.

When wings are done, transfer to a large mixing bowl, pour warmed BBQ sauce over, and toss until evenly coated. Serve immediately with blue cheese mayonnaise and lime wedges.

In a small bowl, whisk together 1/2 cup sweet chilli sauce, 1 tbs lime juice and 1 tsp lime zest. Warm gently in a small saucepan for 30–60 seconds if you prefer a thinner glaze.

Toss roasted wings in the sweet chilli-lime sauce until coated. Garnish with extra lime zest and serve with blue cheese mayonnaise.

In a small bowl combine 1 tsp sea salt and 1 tsp chilli flakes. Toss the hot roasted wings with 1 tbs melted butter to coat, then sprinkle the salt-and-chilli mixture over the wings and toss again to distribute evenly. Serve with blue cheese mayonnaise.

In a small saucepan over low heat, combine 1/2 cup hot sauce, 2 tbs unsalted butter and 1 tsp honey. Stir until butter melts and sauce is glossy (about 1–2 minutes).

Pour sauce over roasted wings in a bowl and toss to coat thoroughly. Serve immediately with blue cheese mayonnaise to balance heat.

Whisk together 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime zest in a small bowl. Drizzle 1 tbs olive oil over hot roasted wings, then sprinkle the Cajun-lime rub evenly and toss to coat. Cooked wings will have a dry-spiced finish rather than a glaze. Serve with lime wedges and blue cheese mayonnaise.

Transfer tossed wings to a serving platter. Sprinkle chopped parsley or coriander if using and serve with lime wedges and the blue cheese mayonnaise on the side. Eat immediately while hot.