There is a high demand for wings in the United States. The United States consumes over one billion wings servings annually, as The National Purchase Diary reported. Not only do Americans eat an incredible amount of wings, but their tastes in wings are as diverse as they are divisive.

Every variety of chicken wings is welcome at Food Network Kitchen. Here, therefore, are some tried-and-true methods for preparing delicious chicken wings, prepared to your specifications by those in the know.

For The Crispy Lovers

Nobody can argue that a perfectly crisp chicken wing is the best, regardless of whether they choose Team Flats or Team Drums or want their wings sweet or spicy. Our test kitchen professionals have probably cooked a lot of wings at home and in the lab, so they know a thing or two about getting the skin extra crispy.

Richmond Flores, a food stylist, has found that marinating the wings and then steaming them before frying to be the most successful way.

In addition to enhancing the flavor and tenderness of the meat, he claims that boiling the wings before baking helps render the fat from the skin, resulting in a nicely crisped exterior. After that, he suggests dredging the wings in flour and frying them in oil for a particularly crunchy result.

If You Want Them Baked

Even if you consider yourself an excellent deep-fryer, the prospect of preparing a large batch of food might be daunting. Lucky for us, oven-baked chicken wings taste just as good and stay as crispy as their fried counterparts.

Avoiding overcrowding on the baking sheet is a method to get perfectly baked goods out of the oven. Spread them out so there's enough room between them to avoid steaming and maximize crispiness. Another common cooking blunder is ignoring the chicken wings until they are completely cooked.

"Wings aren't prone to drying out." So, the secret is baking them until the skin is crispy and the flesh is falling from the bone. It may take up to an hour for the skin to become tender enough to eat, and if you speed the process, the skin will likely become tough and chewy.

If You Like Grilled

It may seem obvious to grill wings, but in 2022, everyone should be smoking their wings over an open fire. Amanda Neal, a recipe creator, admits that smoking chicken wings are her preferred method of cooking them, even though she usually uses the oven or deep fryer.

"Smoked wings are a terrific and easy project to take on if you have an outside grill or received a smoker as a present this past Christmas season." She says the secret to success is to begin cooking at a low temperature and maintain it for a long time.

To keep the temperature down, you'll need to adjust and keep an eye on the grill, which tends to get quite hot. They will cook in no time if you smoke the wings over indirect heat. The chicken will be so moist and delicate that it practically falls off the bone. In addition, you may always broil the wings for a few minutes if you want the skin to be crispier.

Saucy and Sticky

The messiness of eating wings is a significant aspect of the experience. Yes, cleaning up might be a hassle, but let's not focus on that. Instead, let's talk about how to make wings that are extra saucy and sticky.

Most people make the mistake of not rewarming the sauce before adding the fried wings. While it may be tempting to pour barbecue or buffalo sauce over the wings as they come out of the bottle, this sometimes leads to soggy wings and an uneven sauce coating.

A uniform, glistening coating that doesn't compromise the crispy skin may be achieved by warming the sauce and emulsifying it with some butter.

If You Like Spicy

Although Buffalo may be the most popular, there are several more ways to spice up America's favorite game day snack using simple, inexpensive and readily available ingredients. Canned chipotle chilies in adobo sauce are one example of such a product.

For more heat and smokiness, try adding a tablespoon of pureed chiles to your marinade, as Bobby Flay recommends in this recipe for Hot Wings. Adobo sauce can also be used as a base for other dishes, such as a dip or a dressing.

Alternatively, you might take Tyler Florence's advice and spice things up with Thai red curry paste. Garam masala, Chinese five-spice powder, and jerk seasoning are just a few examples of dry spices that work well for adding heat to wings.