I first tasted this delicious chicken dish 11 years ago when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear!
—Debbie Dougal, Roseville, California
Meet the Cook: Some wonderful maple syrup I brought back from my last trip to Vermont is what inspired my recipe. These wings have been a hit with family and friends. They're very versatile - use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers...or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side.
-Janice Henck, Clarkston, Georgia
Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Bruns, Iliff, Colorado
Ranch dressing got its start on a real dude ranch in California. Punch up the Western original with green salsa, green chilies, jalapenos and cilantro for more color, spice and high volume that feeds a crowd. —Lindsay Duke, Goodrich, Texas
When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. This recipe turned a friend of mine, who's not a fan of chicken, into a real wing lover.
-Susan Wuckowitsch, Lenexa, Kansas
Over the many years I've been cooking, I've had my share of flops, but these well-seasoned chicken wings have never failed my. Crisp and cheesy, they're outstanding as an appetizer and always draws a crowd.
A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite.
-Tami McLean, Brampton, Ontario