Chicken wings don’t have to be reserved for Super Bowl Sunday, but we admit they’ve become somewhat of a traditional football food.
There are four versions offered here, even one that can be virtually forgotten in the slow cooker. But they’re all good, some a little messy to eat, and all slightly different in flavor.
The wings are good with almost anything, so make a meal from them or add them to the snack table.
Feel free to reduce the amount of hot sauce and hot peppers if preferred. After all, everybody has a different tolerance level for heat, and you don’t want to destroy your taste buds.

Slow Cooker Chicken Wings
5 lb. chicken wings
2 c. brown sugar
1 c. mustard
4 tbsp. soy sauce

Cut each wing into 3 pieces — throw away the tip. Brown in skillet until golden brown and put in slow cooker (on low).
Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-8 hours.

Jerk Grilled Chicken Wings
1/4 c. fresh squeezed
orange juice
2 tbsp. lemon juice
2 tbsp. lime juice
1 tsp. salt
2 tsp. ground black pepper
1 tbsp. curry powder
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tbsp. chopped fresh thyme
1 tbsp. chopped garlic
1 tbsp. chopped fresh ginger
1 habanero pepper, seeded and chopped (use gloves)
1/2 c. vegetable oil
12 large chicken wings, tips removed and wings cut apart at joint

Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanera pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

Teriyaki Chicken Wings
1 c. water
1 c. soy sauce
1 c. white sugar
1/4 c. pineapple juice
1/4 c. vegetable oil
1 tbsp. minced fresh garlic
1 tbsp. minced fresh ginger
3 lbs. chicken wings or drumettes

Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F). Grease baking dishes, and set aside.
Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about one hour.

Sticky Wings
3 lbs. chicken wings
1 tbsp. garlic salt, or to taste
2 eggs
2 c. cornstarch
1 qt. vegetable oil for frying
1 c. white sugar
1/2 c. vinegar
1/4 c. water
1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. hot pepper sauce

Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
Heat oil in a deep-fryer or large saucepan to 375 degrees F. Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
Preheat oven to 350 degrees F (Line a 9×13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees.