Chicken Wing Recipes with Sweet
Hot, Teriyaki & Tomato Sauces
Serve the drummettes for guest-friendly
chicken wing recipes eating!
Classic chicken wing recipes, but with a twist. Yummm! Use our trick to help your guests by serving only the drummette, which is the thick, single bone, meaty section of the chicken wing - so much easier to handle. Baked or fried? You decide – we’ll show you both methods.
We’re including our three favorite sauces, which you can use as is or modify to suit your guests. The wings are served plain without sauce, so your guests can pick the ones they like best.
Here is our
Complete List of Chicken Wing Recipes and More
The sauces can be made days ahead and kept refrigerated until ready to be served. The chicken can also be made ahead of the time, but it’s best to be cooked the day of your party, kept warm and served.
Portion/Servings: These chicken wing recipes will feed 50 people as an appetizer, if you are serving at least 1 other appetizer. Read about Party Food Quantities and how to plan the right amounts.
Chicken Wing Recipes Shopping List for 50 People:
___12 pounds of chicken wing drummettes, which are the fat, single boned pieces cut from the rest of the wing. They are sold pre-cut as drummettes, or you can buy the entire wing and cut them out yourself.
TIP: If you are cutting out the drummette sections, save the additional wing pieces in your freezer and use later. They’re great for soups, stews and more chicken wings.
___oil for deep frying, if you are going to fry them
___salt, pepper, powdered garlic for seasoning
___1 head of romaine lettuce for garnish
Sweet Hot Sauce:
___1 - 16 oz jar of clear corn syrup
___1 - 16 oz bottle of BBQ sauce
___1 small bottle of hot sauce
___1 small crushed red pepper
___1 - 5 oz bottle of soy sauce
___1 - 12 oz bottle of Kinkoman Stir-Fry Sauce
___8 oz of pineapple juice
___1 small container of sesame seeds
___32 oz your favorite
flavored tomato sauce
___1 large firm tomato
___1 small green pepper
___1 small white onion
Chicken Wing Recipes Procedure:
Days before your party:
You can make all three sauces and refrigerate them before serving.
Sweet Hot Sauce:
In a medium mixing bowl, combine the corn syrup, BBQ sauce and two tablespoons of crushed red peppers. Start by adding one teaspoon of hot sauce, stir well and taste.
TIP: If you can add hot sauce and then wait for 24 hours, the taste will change.
Add more hot sauce, if desired. Cover and store in the refrigerator until the day of the party.
Combine the Kinkoman Stir-Fry Sauce and the pineapple juice. Add one table spoon of sesame seeds, stir, cover and let stand for two hours.
Taste the sauce. If you like it, stop there. If you want a more salty depth, add a splash or two of soy sauce. We always put in a little soy. Cover and store in the refrigerator until the day of the party.
Chop the tomato into ¼ “ cube pieces.
Clean and cut the green bell pepper the same size as the tomato.
Chop the onion very fine, 1/8” cubes or smaller, add these to the jar tomato sauce, cover and refrigerate.
TIP: After cutting the onion into lots of very small pieces, put it into a strainer and run it under hot tap water for a minute. Shake off the water and allow to drain. This method gives you a smoother onion taste without the 'kick.' This TIP works for garlic too!
Cooking the Chicken Wing Drummettes:
To bake or to fry?
If you bake:
1/ Cook the chicken the day before the party.
2/ Or if you prefer, cook the chicken many days before and freeze until two days before the party.
3/ On the day of the party you only have to re-warm the chicken.
If you fry:
1/ Keep the chicken frozen until the day of the party.
2/ You must fry the chicken, using a deep fryer the day of the party, probably at your party kitchen.
3/ Like usual, frying tastes a lot better than baking.
Bake the chicken:
Preheat oven to 400^F. Cover a baking/cookie sheet or two with aluminum foil, spray with vegetable oil, cover with the chicken drummettes. Try not to let them touch each other on the sheet. Shake some salt, pepper and powdered garlic. Bake at 400^F for 15 minutes. Chicken should be crispy, but not dry and cooked throughout.
Allow to cool, remove the chicken from the pans and place into zip-lock bags, squeeze out the air and refrigerate. You can refrigerate up to two days before the party. Longer than that, freeze and then put into the refrigerator before the party to properly thaw.
Fry the chicken:
When frying, keep the chicken frozen. That’s right, you’ll be dropping frozen chicken wings into the hot oil – so be careful. Use a pan/pot that will have enough oil to fry, but not more than half full with oil. Always use metal tongs to handle the chicken. Don’t splash the chicken into the oil, instead hold the chicken with tongs just above the oil surface and let it gently fall. Use a glove or potholder, never a towel. And remember, this method works with wings, not necessarily with other chicken parts.
TIP: If you cut out the drummettes yourself, after cutting, make sure they are individually frozen, not clumped together.
You’ll be deep-frying with hot oil at 350^F. You will need a fairly large container of oil, or plan on making several batches in a smaller unit.
TIP: If you are going to be doing a lot of frying in your home, you might want to buy a small deep-fryer. Often inexpensive, these cookers automatically go to the proper temperature and usually do a great job. We use a “fry-daddy”.
Close to party time, carefully drop the frozen drummettes into the hot oil for 12 minutes. Drain and serve immediately.
Chicken Wing Recipes Presentation: Your Eyes Eat First
On the day of the party:
Transport the refrigerated sauces and the chicken to your party kitchen, or serve from home. Using a microwave or your party stove, warm up all three sauces, but do not boil or overcook, just warm and nice. Pour into bowls for your buffet or onto passed platters.
Warm the chicken in the microwave or in your party oven until it is hot and steamy, 165^F inside, or immediately serve the deep-fried chicken hot from the fryer. Separate the romaine lettuce leaves from the head, wash them carefully and spread them on your serving platter(s). Arrange the chicken drummettes on the serving platters with bowls of sauce.
We don’t usually use a garnish on this dish. The romaine lettuce will work just fine. This oval platter is great for serving to your guests as a passed appetizer.
This photo shows the wings in the size pan we use for chafing dishes.
Chicken Wing Recipes Leftovers:
Store the chicken in zip lock bags, freeze for future use or refrigerate. Be sure to heat them through completely before eating.
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