22 Delicious Sides to Serve with Chicken Wings

Looking for what to serve with chicken wings? Below are 22 of our favorite sides and sauces that pair perfectly with wings—everything from hasselback potatoes and corn-zucchini fritters to bright pasta salad, rich risotto, and bold dipping sauces. Use this list to plan a crowd-pleasing meal or game-day spread.

1. Bacon Cheddar Hasselback Potatoes

Bacon cheddar hasselback potatoes are a classic wing side. Soft, layered potatoes topped with crispy bacon, creme fraiche, sharp cheddar, and chives give you a rich, satisfying bite that complements spicy or tangy wings.

2. Elotes Style Corn with Furikake

Elotes-style corn with furikake adds savory umami and a touch of creaminess to your plate. Inspired by Mexican street corn and boosted with Japanese-seasoning flair, it works well on the cob or off, as a side or salad.

3. Zesty Italian Pasta Salad

A bright Italian pasta salad with sun-dried tomatoes, herbed feta, olives, and a zesty dressing makes a cool, refreshing counterpoint to hot wings. It’s easy to make ahead and holds up well at room temperature.

4. Miso Mashed Potatoes

Miso mashed potatoes are creamy and savory, made with yukon potatoes and a rich miso butter. The subtle umami from miso lifts the dish and pairs beautifully with flavorful chicken wings.

5. Healthy Greek Yogurt Coleslaw

This crunchy coleslaw uses Greek yogurt for a tangy, lighter dressing. Crisp cabbage and carrots keep their texture and freshness, making this an ideal side for barbecued or fried wings.

6. Healthy Corn and Zucchini Fritters

These corn and zucchini fritters are quick to make and deliver a great crunchy-tender texture. Sweet corn, shredded zucchini, parmigiano, and herbs come together for a fresh, seasonal side that pairs well with saucy wings.

7. Homemade Seasoned French Fries

Fries and wings are a classic combo. Seasoned homemade fries—crispy outside, fluffy inside—are simple to prepare and perfect with dips or tossed with parmesan for extra flavor.

8. Spicy Hot Honey Sauce

Spicy hot honey is a fast, four-ingredient condiment with both sweet and spicy notes. Drizzle it over wings for a sticky, addictive finish that balances heat and honeyed sweetness.

9. Maple Bacon Brussels Sprouts

Roasted Brussels sprouts glazed with maple and tossed with rendered bacon or pancetta are rich, caramelized, and slightly sweet—an excellent vegetable side to temper spicy wings.

10. Jalapeño Cheddar Cornbread with Miso

Moist jalapeño cheddar cornbread with a hint of miso adds savory depth, a little heat, and a just-right sweetness. It’s an excellent side for wings, especially with barbecue flavors.

11. Pan-Fried Potatoes with Herbs

Pan-fried waxy potatoes with garlic and fresh herbs make an easy, one-pan side. They’re buttery and savory, and they crisp up nicely alongside chicken wings.

12. Sautéed Broccolini (Broccoletti)

Sautéed broccolini is tender with a pleasant char and bright lemon finish. Toss with garlic and red pepper flakes for a quick, healthy side to cut through richer wings.

13. Greek Yogurt Ranch Dressing

Greek yogurt ranch is a lighter, tangy dip that still delivers classic ranch flavor. It’s perfect for cooling spicy wings or serving with crudités and fries.

14. Truffle Mushroom & Leek Risotto

A creamy truffle mushroom and leek risotto feels luxurious next to wings for a more elevated meal. Earthy mushrooms and a hint of truffle oil bring restaurant-level depth and richness.

15. Prosciutto Ricotta Pizza

Wings and pizza are a satisfying pairing. A prosciutto and ricotta pizza topped with arugula and a drizzle of hot honey offers savory-salty and sweet contrasts that match well with wing flavors.

16. Creamy Parmesan Polenta

Silky parmesan polenta is smooth, comforting, and ideal for soaking up any extra wing sauce. Top with herbed cheese crisps for texture and flavor contrast.

17. Chipotle Mayo

Chipotle mayo is smoky, tangy, and rich—made with mayo, chipotle peppers, and a touch of lime. It’s a fast, flavorful dip that pairs with wings, fries, and fritters.

18. Parmesan Truffle Fries with Truffle Aioli

Parmesan truffle fries combine crispy potatoes, sharp cheese, and a hint of truffle oil. Serve with a truffle aioli for an indulgent side that elevates any wing spread.

19. Furikake and Lemon Shishito Peppers

Quick-roasted shishito peppers tossed with lemon and furikake are bright, slightly smoky, and full of umami. They’re a zippy appetizer or side that adds variety to your wing menu.

20. Classic Egg Salad

A creamy, simple egg salad offers a cool, protein-rich side that complements spice and crunch. It’s straightforward to make and great on toast or as a small plated accompaniment.

21. Parmesan Crisps (Frico)

Parmesan frico are quick, crunchy cheese crisps—salty and intensely flavored. Use them as a snack, garnish, or crunchy contrast alongside wings.

22. Pear and Prosciutto Rocket Salad

This arugula salad with sliced pear, crisp prosciutto, walnuts, shallots, and shaved Parmigiano-Reggiano tossed in a maple-balsamic vinaigrette brings bright, sweet, and savory notes to balance richer wings.

Related Recipes

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Recipe: Healthy Corn and Zucchini Fritters

Servings: 4 | Prep: 15 mins | Cook: 15 mins | Total: 30 mins

These corn and zucchini fritters are crisp on the outside and tender inside. Serve with Greek yogurt, creme fraiche, or sour cream and sprinkle with fresh basil and pan-roasted corn.

Ingredients

• 1 medium zucchini, shredded (about 2 cups)
• 2 pinches kosher salt, divided
• 1 cup corn kernels (about 1 ear)
• 1 shallot, minced
• 1/2 cup panko
• 1/4 cup flour
• 1/2 cup Parmigiano-Reggiano, grated
• 1 large egg
• 1 tsp garlic powder
• Pinch freshly ground black pepper
• 1/4 cup basil, chiffonade (plus extra for serving)
• 1 tbsp avocado oil or neutral oil, divided
• Greek yogurt, creme fraiche, or sour cream for serving
• For pan-roasted corn (optional): 1 tbsp oil, 2 tbsp corn kernels, pinch salt

Instructions

1. Shred the zucchini and place it in a colander. Sprinkle with a pinch of salt and let sit for about 10 minutes to release moisture. Press gently to remove excess liquid so the fritters stay crisp.
2. In a large bowl, combine the drained zucchini, corn kernels, minced shallot, panko, flour, grated Parmigiano-Reggiano, garlic powder, black pepper, a pinch of salt, and basil. Mix until even. Beat the egg and fold it into the mixture to bind.
3. Heat a large skillet or braiser over medium-high heat and add 1 tablespoon oil. Scoop roughly 3–4 tablespoons of batter for each fritter and shape into patties. Cook in batches without overcrowding the pan.
4. Fry each fritter for about 3–4 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
5. Optional: While frying, pan-roast a small amount of extra corn in a separate skillet over medium heat with a bit of oil for 8–10 minutes until golden. Season with salt and remove from heat.
6. Serve the fritters warm with Greek yogurt or creme fraiche, a sprinkle of fresh basil, and roasted corn if using.

Notes

• Be sure to press out as much moisture as possible from the zucchini to avoid soggy fritters.
• Use a consistent scoop size so fritters cook evenly—about a quarter-cup scoop works well.
• If the pan becomes too hot between batches, let it cool slightly to prevent burning.
• Use a neutral oil with a high smoke point for frying; butter or extra-virgin olive oil may burn at high heat.
• Wait until the underside is browned before flipping to keep fritters from falling apart.

Nutrition (per serving)

Calories: 233 kcal | Carbohydrates: 22 g | Protein: 10 g | Fat: 13 g | Fiber: 2 g | Sodium: 375 mg