by - I made chicken wings using recipes from celebrity chefs Guy Fieri, Ina Garten, and Sunny Anderson.
- Each recipe had a similar wing sauce made with butter, spices and a few other ingredients.
- Sunny Anderson’s recipe made the best wings that would be perfect for Super Bowl Sunday.
Super Bowl Sunday is right around the corner, and I think we can all agree that any sports-themed party needs some good bites, especially a great chicken wing.
To find the best chicken wing recipe, I followed the methods of celebrity chefs Guy Fieri, Ina Garten, and Sunny Anderson.
It didn’t surprise me that Fieri’s recipe had more ingredients than the others.
Guy Fieri’s dry rub alone used six different spices.
Chelsea Davis
Fieri’s recipe calls for a dry mix with cumin, black and white pepper, dry mustard, cayenne pepper and garlic.
After drying the wings I tossed them with the spice mix and let them sit in the fridge for an hour.
I let the wings soak up the dry rub flavor.
Chelsea Davis
I preheated the oven to 375 degrees Fahrenheit.
Bake the wings for 50 minutes, turning halfway through.
The spices roasted well.
Chelsea Davis
While the wings were baking I made the Fieri Wing Dip. I combined lime juice, vinegar, Crystal hot sauce, some of the dry mix, jalapeño, garlic, and olive oil.
After heating the mixture in a pan, I let it cool and tossed the wings with the sauce.
You can definitely taste the jalapeño and the lime juice zing.
The wings had a nice kick to them.
Chelsea Davis
These wings were super tasty but not for the faint of heart.
They pack a good punch thanks to the chopped jalapeño peppers and hot sauce, but the lime juice rounds out the flavor.
The chicken itself wasn’t as juicy as I’d like it to be, although the wings were extremely tasty.
The next recipe I tried was Garten’s, which was the simplest
I combined melted butter and spices to make the sauce.
Chelsea Davis
Garten’s sauce recipe was simple: mix melted butter, hot sauce, cayenne pepper and salt.
I brushed the wings with the mixture and cooked them on the grill about three inches below the heat for eight minutes.
I put a thick layer of the sauce on the wings.
Chelsea Davis
After that I turned them over, brushed the wings again and grilled them for another four minutes.
My wings weren’t great but Garten’s dip was amazing
The wings were nothing like Ina Garten’s.
Chelsea Davis
These wings turned out super juicy, but they weren’t too crispy or browned, even after leaving them in the oven longer.
The sauce didn’t completely cover the wings and the flavor was underwhelming.
Ina Garten’s blue cheese sauce was delicious.
Chelsea Davis
However, Garten’s recipe also included a sauce made with blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt and pepper.
The sauce was addictive, with a savory Worcestershire flavor and none of the overly blue cheese flavor that other chicken wing sauces tend to have.
Although I didn’t like the wings, I would do the dip again.
The last recipe I made was Anderson’s, which seemed more labor intensive
The recipe called for a variety of spices.
Chelsea Davis
For Anderson’s recipe, I coated the wings in flour, cayenne pepper, salt and pepper and let them sit for an hour in the mixture to dry.
Her recipe called for a deep fryer, which I replaced with a skillet filled with hot oil.
I do not recommend this method unless you are comfortable cooking with hot oil.
Chelsea Davis
To “fry” these wings, I heated oil in a pan and cooked for about 25 minutes, turning halfway through.
I didn’t have a ton of oil, so I settled for about a third of a 24oz bottle, so I had to flip them halfway through.
My “fried” chicken wings came out crispy and golden.
Chelsea Davis
The wings turned out surprisingly crispy, like real fried chicken.
I tried one before coating it with the sauce and it was super tasty due to the mixture of flour and spices and the flavor of the frying.
Anderson’s sauce was a simple mixture of lemon, basil, butter and Frank’s wing sauce.
The recipe tasted like typical Buffalo sauce.
Chelsea Davis
I tossed the “fried” wings in Buffalo sauce and made the blue cheese sauce, which was very similar to Garten’s.
To make, I combined blue cheese, sour cream, mayonnaise, buttermilk, lemon juice, garlic, salt and pepper.
This wing was my favorite thanks to the crispiness of the fried skin.
The wings had a crispy texture that didn’t get soggy after being covered in sauce.
Chelsea Davis
I couldn’t stop eating these fried wings.
While the breading and sauce weren’t unusual, the texture and juiciness of the wings made this recipe a winner.
Every recipe has been tasty, but Anderson’s wings are my first choice.
Sunny Anderson’s wings had more texture and fluffiness.
Chelsea Davis
If I could, I would take aspects of each chef to make the best chicken wing recipe. I would use Anderson’s deep-fry method, Fieri’s Buffalo-style hot sauce, and Garten’s blue cheese sauce.
I liked the taste of Fieri’s buffalo style sauce and thought Garten’s blue cheese sauce alone elevated his wing recipe.
Overall Anderson had the best crispy chicken wings. The Buffalo and sauces weren’t unique, but they were flavorful and exactly what I wanted from a chicken wing.
Click through to check out the other celebrity chef recipes we’ve compared so far.
