In the 1980s, American consumers began favoring chicken breast, making wings an inexpensive meat option that bar owners could salt up to promote beer sales.
Wings are still popular to this day, especially for parties and football season. We think you can’t go wrong with some homestyle Buffalo sauce or a dry rub.
How To Cook Amazing Chicken Wings
Check out one of the many ways you can cook our wings below. Don’t be surprised if your guests start asking which local chicken wing joint you got these delicious wings from.
The dry rub in the recipe below is easy to make and features complementary wing spices such as salt, pepper, cayenne, paprika, and garlic. There are also a few key tips to help you bake crispy, spicy wings that will amaze a crowd.
Chicken (Wing) Soup for the Soul
Another great use of our wings is to make a chicken soup that takes about five minutes to prepare and relies on a slow cooker to do all the hard work. You can even make this recipe using frozen wings if you are using an Instant Pot.
Easiest Chicken Wing SoupPrint Pin
- 2 lbs ButcherBox Chicken Wings (frozen if using Instant Pot)
- 1 c carrot roughly chopped
- 1 c parsnip roughly chopped
- 1 c turnip roughly chopped
- 1 c celeriac roughly chopped
- 1 c rutabaga roughly chopped
- 2 qt water
- 2 tsp kosher salt
- 1 tsp ground black pepper
- Place all ingredients in slow-cooker or Instant Pot.
- If using slow-cooker, defrost chicken wings prior to cooking, and cook on high setting for 5 hours or until chicken is fall-apart tender. If using an Instant Pot, no need to defrost. Pressure cook on high for 30 minutes.
- Once cooking time is complete, it can be left on warm for several hours or vented and portioned. Be sure to chill uncovered so steam can escape. Soup can be frozen for up to 4 months.
More Wings Reading…