Spicewalla's 2025 Ultimate Wing Roundup!

Is there anything better than a crispy, juicy, flavour-packed wing? (We checked—there really isn’t.)

Whether you're gearing up for kickoff, hosting a backyard bash, or just craving something snackable, we’ve got your back. This is your one-stop playbook for the best wing recipes straight from the Spicewalla kitchen.

From bold and spicy to sweet and sticky (and even veggie-forward), we’re serving up wings (and bites!) to elevate any day into game-day status.

Here’s how this roundup works: we drop a little intro to each flavour, link you to the full recipe, and sprinkle in pro tips and fun facts along the way. Ready? Let’s wing it.

What Makes a Wing Great? Quick Tips You Should Know

Before we dive into the flavour bombs, here are a few chef-y secrets you’ll want in your back pocket:

(1) The holy grail: crispy skin + juicy meat. That’s what every wing recipe (deep-fried or not) aims for. Eater ran a test of “crispy wing vs oven method” and called out that method matters more than sauce.

(2) Know your anatomy! Chicken wings are built from drumettes, flats (wingettes), and tips. The tip often gets discarded.

(3) Skip calling boneless wings “wings” — they’re typically breast meat disguised as wings. (Restaurants love them for cost and ease.)

(4) High demand alert: On Super Bowl Sunday, 1.47 billion wings are expected to be eaten in the U.S. alone. That’s not a typo.

Keep those in mind as you scroll—these aren’t just recipes, they’re your ticket to wing mastery.

7 Best Wing Recipes from the Spicewalla Kitchen

These are our favorite wings—crispy, juicy, and full of flavour. From classic to creative, there’s something here for every craving.

“Fry U a Wing” — T-Pain Wings

Step into the spotlight: Chef Meherwan Irani & Grammy artist T-Pain teamed up to bring serious swagger to wing seasoning. This trifecta of blends gives you three distinct vibes:

Straight Fire — smoky heat for those who like bold

Sugar Daddy (aka Honey & Garlic) — garlic-forward with a sweet edge

The Juice -- pineapple + jalapeno for tangy, tropical kick

Choose your vibe, coat the wings, cook ‘em, and watch the magic happen. And tag us & our bud T-Pain when your wings go viral.

Lemon Pepper Wings

Lemon Pepper wings have a serious fanbase in Atlanta, and honestly, we get it. This is our take on the ATL classic!

We start with a dry rub using our zesty, tangy Lemon Pepper Seasoning, then cook the wings until they’re perfectly crispy. To finish, we baste them in a sweet and spicy Lemon Pepper butter sauce that takes the flavour to the next level.

Wondering how we get that perfect crisp without deep-frying? Air frying!

It’s quick, easy, and gives you that crave-worthy crunch every time. This one’s a game changer.

Crispy Peppercorn Wings

Inspired by our besties at Bon Appétit, we turned up the heat on these no-fry, flavour-packed wings. Freshly cracked peppercorns + coriander + cumin + garam masala + a hint of sugar = bold layers.

These bad boys are broiled in the oven for an irresistible crispy, charred finish and finished with a squeeze of lime. No deep fryer needed, just bold flavour and perfect crunch right from your oven.

Warning: These will disappear fast.

Game Day MG Wings

This recipe is for the wing lovers that don’t mess around.

This recipe is technique-heavy heavy but the payoff is so worth it. The trick for these five-star wingies is to par-fry, freeze, then one final fry to give that insanely crispy skin and juicy, tender meat. It might sound like a bit of a process, but if you’ve got the time, don’t skip it. That double-cook method locks in flavour and texture in a way that’s hard to beat. Short on time? No problem, just skip the freezing step and you’ll still end up with something seriously delicious.

The wings get their deep flavour from a bold marinade that brings heat, tang, and a little sweetness thanks to jaggery syrup, serrano peppers, garlic, and an all-star lineup of Spicewalla faves like Garam Masala and Kashmiri Chilli Powder. These wings that hit every flavour note: spicy, savory, citrusy, and straight up scrumptious.

Juicy Grilled Carolina BBQ Wings

Wanna fire up the grill instead? We’ve got you covered with our Culinary Director, Alyse Baca’s go-to grilling technique that brings out serious flavour while keeping things simple. This method isn’t just for wings, either, you can use it with all kinds of meats and veggies to lock in moisture and build a deep, smoky flavour right on your grill.

The magic starts with a bold wet rub made from our tangy, sweet, and spicy Carolina BBQ Rub. After a quick marinade the wings hit the grill. Start them on high heat to get that beautiful char, then finish them off over a cooler zone so they cook through without drying out.

The result? Wings that are perfectly juicy on the inside, with a crisp, flavorful crust on the outside. You just levelled up your wing game.

Speculoos Wings with Brown Butter Sauce

Move over buffalo: these wings bring cozy autumn vibes. Spiegelized by Caroline Schiff, these wings are coated in warm spices (cinnamon, cardamom, ginger), roasted or air-fried to golden, then tossed in a nutty brown butter + soy + garlic sauce.

Finish with parmesan shavings and fresh basil for that final umami pop. Don’t skip the brown butter. It’s your secret weapon.

(Follow our bud Caroline on IG for more inspo on ways to play with your Speculoos blend)

Buffalo Cauliflower Bites

A plant-based flex? Check. These veggie-forward crowd pleasers skip the deep fryer but don’t skimp on crunch or flavour.

They are spicy, saucy, crispy, and just plain good. Perfect for game day snacking or anytime you want something satisfying without going full fried. Coated in a Harissa-spiced buttermilk batter, then rolled in panko and baked to golden perfection. Once they’re nice and crispy, the cauliflower florets get tossed in a buttery hot sauce blend and served with your favorite dips, and don’t forget the celery on the side. These little bites are so good, you won’t even miss the wings. Even the meat eaters will fight you for the last one.

How we do it:

Harissa-spiced buttermilk batter
Rolled in panko
Baked until crisp
Tossed in buttery hot sauce

Serve with ranch or blue cheese. Even the wing loyalists will fight you for the last one.

Wing FAQs You Have to Know

1. Should I marinate or dry-brine?

Dry-brining (salting ahead of time) helps draw moisture and concentrates flavour — great for crisp skin. Many tested recipes (like in Eater’s wing experiment) call this method a game-changer.

2. Why isn’t my skin getting crispy?

Common missteps:

Wings are damp (dry them well)
Not enough heat (or inconsistent temps)
Too much sauce added too early

3. Can I skip the frying?

Yes! Oven broiling, baking with convection, or air-frying all work. The secret is in technique: use baking powder, airflow, and timing (CravingTasty explores this in depth).