9 Classic Chicken Wing Styles Betty Fans Still Make

The chicken wing has never lost its place at the table, but the way people make them has evolved. From Betty White’s sticky soy brown sugar glaze to the fiery simplicity of Buffalo sauce, these classic wing styles still hold their own decades later. Each one highlights a different balance of flavor and texture, sweet, smoky, tangy, or crisp, that proves wings are more than just bar food. They’re small, shareable, and endlessly adaptable, which is exactly why fans keep bringing these recipes back.

1. Betty White’s Sticky Wings

Here’s the thing about Betty White’s sticky wings: they’re comfort food dressed up with a glossy, slightly sweet glaze that clings to every nook. The classic combo of butter, soy, and brown sugar, sometimes with a splash of vinegar or mustard, builds layers of salty, sweet, and tangy flavors that caramelize perfectly when timed right. Cook wings until the skin renders and crisps, then toss them in the glaze and finish under a broiler or in a hot pan for a minute to set the sauce. The result is that irresistible tacky bite that makes napkins essential and seconds unavoidable.

2. Buffalo Wings

Buffalo wings are proof that simplicity wins when executed well. Just hot sauce and butter, balanced with precision. The trick is in texture: crisp skin gives the sauce something to grip, while the butter softens the acidity so the heat feels round instead of sharp. Serve with celery and blue cheese to cut the richness. Fry or bake until golden, then coat immediately for an even, glossy finish. When done right, Buffalo wings hit that perfect spot between fiery, tangy, and satisfying.

3. BBQ Wings

BBQ wings bring the flavor of a backyard cookout to a single bite. Their appeal lies in layering sweet, smoky, and tangy notes that cling to crisped skin. The secret is applying the sauce gradually while cooking, so the sugar caramelizes instead of burning. If you don’t have a smoker, a dash of smoked paprika or liquid smoke adds depth. The best BBQ wings have edges that stick to your fingers, a faint char that enhances the sweetness, and a tang that cuts through the richness with every bite.

4. Lemon-Pepper Wings

Lemon-pepper wings thrive on freshness and simplicity. Zesty lemon and coarse black pepper create a bright, aromatic crust that keeps you reaching for another piece. Toast the zest briefly in a dry pan with the pepper to bring out their oils, then toss with wings fresh from the oven or fryer so the flavor coats evenly. Because there’s no sauce to hide behind, the skin has to be perfectly crisp. A touch of melted butter or oil helps the seasoning adhere and adds a whisper of richness.

5. Garlic-Parmesan Wings

Garlic Parmesan wings are all about richness without heaviness. Roasted garlic, melted butter, and freshly grated Parmesan blend into a savory coating that clings to every crackle of the wing. Use roasted garlic for a mellow sweetness instead of raw sharpness, and toss the wings while still warm so the cheese melts into a light crust. A sprinkle of parsley adds color, and a squeeze of lemon keeps it from feeling too heavy. They’re indulgent but balanced, the kind of wings that please almost everyone at the table.

6. Asian-Sticky Wings

Asian-style sticky wings succeed through contrast: salty soy, sweet honey, tangy rice vinegar, and a touch of ginger. The secret is marinating long enough for flavor to penetrate, then baking or frying hot enough to crisp the surface before glazing. Once the glaze hits the pan, it thickens quickly into a shiny coat that clings perfectly. A sprinkle of sesame seeds or scallions adds crunch and freshness. Each bite brings balance, umami, sweetness, and a gentle spice that lingers but doesn’t overpower.

7. Teriyaki Wings

Teriyaki wings are a study in sweet salty balance. The glaze starts with soy sauce, sugar, and mirin simmered until syrupy, then brushed over wings while they bake, so it builds in thin layers. The key is patience: add more glaze only after the last has set to avoid sogginess. The result is a deep amber shine and a savory sweetness that pairs beautifully with crisp skin. A few sesame seeds or thin scallion slices finish them off, giving these wings an elegant, restaurant-style polish.

8. Cajun Dry-Rub Wings

Cajun dry-rub wings are all about spice and texture. A mix of paprika, cayenne, garlic powder, thyme, and oregano gives the wings a deep, smoky heat without relying on sauce. For best results, pat the wings completely dry, coat lightly with oil, and press the rub in evenly so it sticks during cooking. Roast or air fry until crisp and aromatic. The blend of spices and herbs gives every bite a satisfying warmth, and the absence of sauce makes them ideal for dipping or eating straight from the tray.

9. Sweet Thai Chili Wings

Sweet Thai chili wings walk the line between sweet and spicy with a glossy glaze that crackles as it cools. The sauce, made from chili paste, sugar, vinegar, and garlic, caramelizes quickly, so brush it on during the last few minutes of cooking. The balance is key; the sugar amplifies the heat while the vinegar keeps things bright. Garnish with cilantro or scallions for freshness. These wings are approachable but layered, the kind that disappear fast at parties because they appeal to every kind of palate.