By Chef Ron Spaziani

Let’s talk about one of my favorite foods; the chicken wing. The beauty of chicken wings is that there are endless ways to prepare them. As your culinary journey begins on a quest for a great wing recipe, you will find many different interpretations in nearly every corner of the globe.

We’ve discovered some of the best ways people are preparing wings on their home turf. From the usual spicy suspects, such as Buffalo wings, to exotic takes, like the sweet-and-savory, soy-and-sugar-based ones you find in street stalls in Malaysia.  Some may surprise you; others will inspire you. Not only do wings around the world differ in flavor, but in preparation, as well. Originally, they were made by deep frying the bare chicken wing. Eventually people started to add flour and spices before deep frying the wing. It’s still one of the most popular ways to prepare the dish.  Now let’s take a tour of the world of wings.


In a country known for its diverse cuisine and ingredients, it’s no wonder that you would find Peruvian wings on this list. The first step is making the ultimate marinade which includes oil, chili flakes, garlic, cumin, paprika, and lime. The key to cooking the wings is to grill them over charcoal…it really brings out the lime flavor.

Italian Chicken Wing

These Scarpariello Chicken Wings were made famous by Carmine’s, a New York Italian restaurant institution. They are the perfect mix of Italian chicken and Buffalo wings. The wings are marinated with a blend of garlic, rosemary, sage and olive oil, and then deep fried. After they’re cooked, you finish by tossing them with a spicy lemon and white wine butter sauce.

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Greek chicken wings are among one of the easiest to make. Simply marinade them with lemon juice, garlic, pepper and herbs like thyme and rosemary. I would recommend baking them, and then finishing them off on the grill. The secret to perfection is to crumble feta cheese on the wings and throw them under a broiler. Otherwise, you can dip them in sour cream with added herbs.


These wings use the distinct flavors of Malaysia. Think coconut, lemongrass, and of course, spice. Sweet chili sauce and dried chili paste are among the most popular ways to get a kick from the wings. To add some sweetness, you can use cinnamon or star anise.


Have you had chicken wings from your favorite Chinese food restaurant? If not, do it immediately. The wings are not like any old chicken wing…they’re different, and delicious. Start by marinating in soy sauce, brown sugar, and garlic powder. Do it a day or two in advance for the best results. The most popular way to cook these is to fry.


Korean Chicken Wings have exploded in popularity around the country and it’s for a good reason. These wings are traditionally marinated with a Korean chili paste called gochujang, soy sauce, garlic, ginger, sesame oil, rice vinegar and honey. Once marinated, you coat them in flour and deep fry. Now here’s the real secret, they are deep fried again. Once to cook and the second time to crisp the skin up. 

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How do you make a chicken wing Irish? You add Guinness, of course. You can make a reduction with the beer, along with some onions, carrots, garlic and parsnips. Once your reduction is thick enough, toss the wings in the sauce. Don’t forget to save some Guinness for yourself!

South Africa

One of the most popular sauces from South Africa is called “piri piri.” Its most often made from crushed chilies, onion, citrus peel, lemon juice, paprika, among other things.  It’s best to soak the wings overnight in the piri piri to get the most out of the flavors. How you cook them is up to you, but I recommend baking or grilling.

Now that you’ve been around the world of wings, check out the links below to learn even more ways to prepare a U.S. staple, the chicken wing.

Crispy Korean chicken wings have zing

one week ago

Kate Lawson is on medical leave and will return after the holidays. Meanwhile, please enjoy one of her favorite recipes from over the years: Inspirations for what's for dinner often come during dinner the night before.

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Buffalo Wild Wings Shocks The World WIth New Wing Flavor

one week ago

Sugar rush almost certainly guaranteed.

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Is This the Sauce That Will Dethrone Sriracha?

one week ago

Watch out, Sriracha; there's a new hot chili sauce poised to conquer the world of spice. David Chang, chef and owner of the popular Momofuku restaurant mini empire, is one of the hottest chefs around - and now he's trying to bring that heat to the condiment aisle.

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Chicken Wings, Momofuku Style

one week ago

I was lucky enough to share the green room with Chef David Chang of Momofuku while we were both cooking on View From The Bay television show in San Francisco. If you've never heard of David Chang, he's the guy that Anthony Bourdain calls the one of the best chefs in the world."

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There's another must-try fried chicken dish in town, and it's at Convivial

one week ago

As he prepared to open his new restaurant in Shaw, Convivial , chef Cedric Maupillier predicted the fried chicken coq au vin would be its signature dish. So far, time has borne out his prognostication. "I think I nailed it," Maupillier said. Yes, chef. Yes, you did.

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Edward Lee's 'dirty' fried chicken at Succotash is a sticky delight

one week ago

We're enjoying a golden age of fried chicken in Washington. (See what we did there?) Even though we debuted our "bucket list" of fried chicken earlier this year, the new temptations keep on coming, and our stomachs and self-control will hardly allow us to keep up.

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Yassa Chicken Wings from Senegal

one week ago

Remember bone broth? If that seems like ages ago, believe it or not, that was still part of the year that was 2015. We couldn't believe it either, so we want back through 12 months of arts and entertainment and food and drink happenings to remind ourselves of the best, worst and most memorable moments of the Washington area's year in leisure.

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Revisiting Red Sauce Italian Institution Carmine's As It Celebrates 25 Years On The UWS

one week ago

fullscreen 640 tons of mozzarella cheese, 885 tons of pasta and somewhere in the ballpark of 10 million meatballs. Just a few stats that show the marinara-drenched history of Carmine's, the family-style red sauce Italian restaurant that's celebrating 25 years in New York City this year.

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