Slideshow: Game Day Eats: 16 Wing Recipes We Love

Grilled Cajun Chicken Wings
Grilled Cajun Chicken Wings

A heavily Cajun-seasoned skin gives an earthy and spicy coating to these chicken wings, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo.

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[Photograph: Joshua Bousel]

Baked Sweet and Spicy Ginger Wings
Baked Sweet and Spicy Ginger Wings

Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish offers a great balance of sweet and spicy.

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[Photograph: Marvin Gapultos]

Hoisin Glazed Chicken Wings
Hoisin Glazed Chicken Wings

Tender grilled wings get their sweet and salty flavor from a glaze of soy sauce, honey, hoisin sauce, garlic, ginger, 5-spice powder, and sesame oil. Finish them off with a garnish of sesame seeds and scallions.

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[Photograph: Joshua Bousel]

Grilled Sriracha Hot Wings
Grilled Sriracha Hot Wings

To double up the Sriracha awesomeness, these wings are first brushed with a rich and spicy Sriracha-based sauce on the grill and then tossed with the remaining sauce, for two layers of hot, garlicky intensity.

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[Photograph: Joshua Bousel]

The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings
The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings

if you want to go all-out, you definitely want to go with these double-fried confit Buffalo wings. They're slow-cooked in oil before the final fry, for crazy-tender meat and a shatteringly crisp crust. Finish 'em off with a toss in Frank's RedHot and butter, and you're good to go.

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[Photograph: J. Kenji Lopez-Alt]

Chile Chicken Wings
Chile Chicken Wings

For a total game-changer, try out these wings, doused in an unorthodox mixture of soy sauce, tahini, ginger, garlic, and Asian chile sauce.

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[Photograph: Joshua Bousel]

Grilled Habanero Barbecue Wings
Grilled Habanero Barbecue Wings

Rubbed wings stay juicy and get a nicely browned skin after about 30 minutes on the grill, at which point we throw on some barbecue sauce and they start to caramelize. Another coating of sauce and some time directly over the coals creates those layers of sauce that we love—a little sticky, a little charred, and just overall delicious.

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[Photograph: Joshua Bousel]

Extra-Crispy Thai Sweet and Spicy Wings
Extra-Crispy Thai Sweet and Spicy Wings

Double battered and fried, these extra-crispy wings' initial crunch gives way to a sweetness, then tang, and ends with a punch of heat—a combination that ensures every last one of them will be devoured.

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[Photograph: Joshua Bousel]

Oven-Fried Chicken Wings al Pastor
Oven-Fried Chicken Wings al Pastor

Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat.

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[Photograph: Joshua Bousel]

Grilled Honey Chipotle Wings
Grilled Honey Chipotle Wings

Honey-chipotle sauce caramelizes and chars slightly over the heat of the coals, bringing out the sweetness of the honey and mellowing the extreme heat. What starts as a sweet crisp bite into a wing ends up leaving a slight smoky burn in the back of your mouth, a taste transformation that we really enjoy.

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[Photograph: Joshua Bousel]

Tea-Smoked Chicken Wings
Tea-Smoked Chicken Wings

Indoor smoking is a great (and simple) trick to have up your sleeve. Here, we use sugar, rice, green tea, star anise, and coriander seeds to smoke the wings in a wok. Then we pop them in the broiler to get that burnished mahogany finish before tossing them in a mixture of soy sauce and honey.

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[Photograph: J. Kenji López-Alt]

Really Good Oven-Fried Buffalo Wings
Really Good Oven-Fried Buffalo Wings

The secret ingredient to these oven-fried wings is baking powder, which delivers superior browning, bubbling, and crunch. They're finished in classic Buffalo fashion, with a sauce of Frank's RedHot and butter.

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[Photograph: J. Kenji López-Alt]