At Prime Meats, we have the reputation of being Cleveland’s #1 source for small chicken wings.  So, we always get asked, what are your favorite chicken wing recipes?

Well, you asked so here they are.

Number 5: Slow Cooker Buffalo Ranch Wings

INGREDIENTS
  • 2 lb. Prime Meats Chicken Wings
  • 1 c. buffalo wing sauce
  • 1 packet Ranch seasoning
  • kosher salt
  • Freshly ground black pepper
  • Fresh chives, for serving
  • Ranch dressing, for serving
DIRECTIONS
  1. Place chicken wings in a large slow-cooker.
  2. In a large bowl, mix together buffalo sauce and ranch seasoning and season with salt and pepper. Pour mixture over chicken wings and stir to coat.
  3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.
  4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
  5. Garnish with chives and serve with ranch dressing.

Number 4: Classic Buffalo Wings

INGREDIENTS

  • 2 lb. Prime Meats Chicken Wings
  • 2 tbsp. Vegetable oil
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. hot sauce (such as Cholula)
  • 2 tbsp. honey
  • 4 tbsp. butter
  • Ranch dressing, for serving
  • Carrot sticks, for serving
  • Celery sticks, for serving

DIRECTIONS

  1. Preheat oven to 400° and place a wire rack over a baking sheet.
  2. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper.
  3. Transfer to a prepared baking sheet.
  4. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  5. In a small saucepan, whisk together hot sauce and honey.
  6. Bring to simmer then stir in butter.
  7. Cook until butter is melted and slightly reduced, about 2 minutes.
  8. Heat broiler on low.
  9. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated.
  10. Return wings to rack and broil until sauce caramelizes, 3 minutes.
  11. Serve with ranch dressing and vegetables.

Number 3: Fried Chicken Wings

INGREDIENTS

  • 2 lb. Prime Meats Chicken Wings
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. all-purpose flour
  • 1 tsp. garlic powder
  • 1/2 tsp. mustard powder
  • 1/4 tsp. cayenne pepper
  • Vegetable oil, for frying

DIRECTIONS

  1. Rinse wings under cold water then pat dry with paper towels.
  2. Place wings on a baking sheet lined with a cooling rack then season wings on both sides with salt and pepper.
  3. Refrigerate for 1 hour.
  4. In a shallow bowl, stir together flour and spices then season with salt and pepper.
  5. Working one at a time, coat chicken in flour mixture.
  6. In a large pot over medium heat, heat 2” oil until shimmering (about 350°)
  7. Working in batches, fry chicken until deeply golden and cooked through, 8 minutes.
  8. Drain on a paper towel-lined plate.
  9. Serve warm.

Number 2: Korean Chicken Wings

INGREDIENTS

  • 1 1/2 lb. Prime Meats Chicken Wingettes and Drumettes, patted dry
  • 1/2 c. flour
  • 1/2 c. cornstarch
  • kosher salt
  • Freshly ground pepper
  • vegetable oil
  • 1/4 c. ketchup
  • 1/4 c. sriracha
  • 2 tbsp. honey
  • 1 tsp. lemon juice
  • Toasted sesame seeds, for garnishing

DIRECTIONS

  1. Whisk together flour and cornstarch in a medium bowl.
  2. Season mixture with salt and pepper.
  3. Dredge each chicken piece in the flour-cornstarch mixture until evenly coated.
  4. Pour about 1 1/2” vegetable oil into a large, deep skillet or shallow pot.
  5. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.)
  6. Working in batches, add 3-4 chicken pieces to the hot oil using tongs.
  7. Do not crowd the pan, or the oil will cool!
  8. Cook until golden brown on one side, about 3-4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 3-4 more minutes.
  9. Place the fried chicken on a cooling rack lined with paper towels. Repeat the remaining chicken.
  10. In a medium bowl, whisk together ketchup, sriracha, honey and lemon juice until smooth.
  11. Toss cooked wings in the sauce.
  12. Garnish with toasted sesame seeds.
  13. Serve warm or at room temperature.

Number 1: Honey BBQ Chicken Wings

INGREDIENTS

  • 2 lb. Prime Meats Chicken Wings
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. paprika
  • 1 tbsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter
  • 1 c. barbecue sauce
  • 1/4 c. honey
  • 2 tsp. hot sauce (add a couple more dashes if you like heat!)
  • Ranch, for dipping

DIRECTIONS

  1. Preheat oven to 400° and place a wire rack over a baking sheet.
  2. In a large bowl, toss chicken wings with oil, paprika, and garlic powder and season with salt and pepper.
  3. Transfer to a prepared baking sheet.
  4. Bake until chicken is golden and skin is crispy, 55 to 60 minutes.
  5. Flip halfway through.
  6. Meanwhile, make the sauce: In a small saucepan over low heat, melt butter.
  7. Add barbecue sauce, honey, and hot sauce and bring to a simmer.
  8. Let thicken, 5 minutes, then remove from heat.
  9. Heat broiler on low.
  10. Transfer baked wings to a bowl and toss with sauce until completely coated.
  11. Return to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes.
  12. Serve with ranch.