How to Make Chicken Appetizer Recipe

Learning how to make chicken appetizer recipes will make your next party a success. These are some of the most tasty and popular of party foods. All the parts of the chicken can be used to make a variety of appetizers. We all know the popularity of the chicken wings; the flavor can be varied by using different marinades and serving with a variety of flavorful sauces.

When learning how to make chicken appetizer recipes, the breasts of the chicken can be cut into smaller pieces, strips or nuggets, and then cooked by frying, baking or broiling. The thighs of the chicken offer a delicious moist meat when the bone is removed and cut into bite size pieces. The legs or drumsticks can also serve a vital part of the appetizer scene; my choice when serving a lot of men who typically like the wings. Chicken livers are very often used to make pates and spreads; even for people who do not ordinarily like to eat the livers.

As you learn how to make chicken appetizer recipes they can be prepared quickly and easily by purchasing frozen chicken wings, the breaded chicken nuggets and breaded chicken strips. Although I prefer not to serve the larger chicken drumsticks for most parties, I find them very acceptable for men’s Super Bowl parties. These are all as simple to prepare as heating oil in a deep fryer and cooking them; the wings should be thawed and rinsed ahead of time. Many sauces can be also prepared in advance which ad to a variety of choices for your guests.


how to make chicken appetizer recipesHow to Make Chicken Appetizer Recipe with a Barbeque Sauce
  • 1 ½ Cups catsup
  • ½ Cup vinegar
  • 1 Large finely chopped onion
  • 2 Tablespoons brown sugar
  • Tabasco sauce (as desired)
  • 1 Teaspoon prepared mustard
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • ½ Cup butter

Combine all ingredients and simmer about 7 to 9 minutes; serve with chicken.


  • ½ Cup packed brown sugar
  • ½ Teaspoon ground ginger
  • 1 Cup sherry
  • 2 Tablespoons soy sauce

Combine all ingredients and cook over medium heat until sugar dissolves.
Arrange cooked chicken wings in flat bottom dish; pour sauce over wings.
Top with sesame seeds to serve.


  • 1 Cup sour cream
  • 6 Tablespoons grated horseradish
  • 1 ½ Teaspoons salt
  • ½ Teaspoon red pepper (less or more for heat)
  • 2 Teaspoons prepared mustard

Combine and mix all ingredients; serve on side of cooked chicken.


  • 1 Cup dry mustard
  • 1 Cup sugar
  • 3 Beaten eggs
  • 1 Cup cider vinegar

Mix mustard and sugar in heavy saucepan; add beaten eggs and vinegar.
Cook over medium heat stirring constantly until thickened.
Serve on side of chicken.


  • 4 Chopped tomatoes
  • 1 Small diced onion
  • 2 Cloves minced garlic
  • 4 Pickled jalapenos with stems removed
  • ¼ Cup of juice from pickled jalapenos
  • ½ Teaspoon marjoram
  • ¾ Teaspoon chili powder
  • Salt and pepper to taste

Combine tomatoes, onion, garlic, jalapenos and juice in blender; process until smooth and thick.
Pour mixture in saucepan and simmer 15 minutes over medium heat while stirring.
Cool and add remaining ingredients; serve with chicken.


This is a great chicken appetizer for kids.

  • 8 Ounces softened cream cheese
  • ½ Teaspoon curry powder
  • 2 Tablespoons Major Grey chutney
  • 2 Cups finely chopped chicken
  • 2 Cups finely chopped nuts

Combine cream cheese, curry powder, chutney and chicken; mix to blend well.
Shape into small nuggets and cover with chopped nuts; refrigerate to firm up before serving.
These can be made up to 2 weeks before serving; makes about 3 to 4 dozen.


These are always popular chicken appetizers.

  • 3 Pounds chicken wings
  • 1/3 Cup soy sauce
  • 2 Tablespoons cooking oil
  • 2 Tablespoons chili sauce
  • 1 Tablespoon sherry
  • ½ Cup honey
  • 1 Teaspoon salt
  • ½ Teaspoon ground ginger
  • 1 Clove minced garlic
  • 4 Drops Tabasco

Wash and dry wings; if jointed remove and discard tips and cut joints.
Combine all ingredients in 9 X 13 inch baking pan.
Marinate overnight; bake uncovered in preheated oven at 350F degrees for 30 to 40 minutes.


People who do not like chicken livers love this chicken appetizer recipe made from them.

  • 1 Container chicken livers sautéed in butter
  • 1 Tablespoon finely chopped onion
  • 3 Tablespoons mayonnaise
  • 2 Tablespoons lemon juice
  • 2 Tablespoons softened butter
  • 8 to 10 drops hot pepper sauce
  • ½ Teaspoon salt
  • ½ Teaspoon dry mustard
  • Dash black pepper

Grind the chicken livers; blend in remaining ingredients.
Serve with crackers and party bread.


This chicken appetizer recipe can be made in advance, refrigerated and quickly heated under a broiler before serving.

  • 2 Tablespoons vegetable oil
  • 2 Teaspoons white wine vinegar
  • 1 Ounce blue cheese crumbled
  • 1/8 Teaspoon dried oregano
  • 1/8 Teaspoon garlic powder
  • Pinch salt
  • Pinch pepper
  • 1 Cup cooked chicken finely chopped
  • ¼ Cup finely chopped celery
  • 2 Tablespoons minced green onion
  • 1 Tablespoon finely chopped parsley
  • 24 Large mushrooms (1 ½ to 2 inches)
  • 1 Tablespoon butter
  • 2 Slices bacon cooked drained and finely chopped

Beat oil and vinegar in small bowl with fork until blended.
Stir in cheese, oregano, garlic powder, salt and pepper.
Add chicken, celery, onion and parsley and mix well; cover and refrigerate 30 minutes.
Remove stems from mushrooms and reserve for another use.
Melt butter in a large skillet over medium heat; add mushrooms rounded side down.
Cook only until mushrooms are brown on rounded sides, no more than 3 minutes.
Remove from heat; place mushrooms rounded side down on baking sheet with sides.
Place about 2 teaspoonfuls of chicken mixture in each mushroom; press mixture gently.
Sprinkle tops of mushrooms with bacon pieces.
Broil about 6 inches from heat source about 2 to 3 minutes; serve hot.


buffalo chicken recipe with dipBuffalo Chicken Recipe

This chicken appetizer recipe originated in the Anchor Bar in Buffalo New York; since then has become a favorite of all appetizer recipes.

  • 2 Pounds chicken wings or chicken nuggets
  • 2 Tablespoons melted butter
  • 1 Tablespoon vinegar
  • 2 to 3 teaspoons red pepper sauce
  • ¼ Teaspoon salt

Serve with buffalo chicken dip recipe and celery sticks

Heat oil in deep fryer; fry wings or other chicken pieces until golden brown; drain.
Keep chicken warm until all have been fried.
Mix butter, vinegar, pepper sauce and salt in large bowl or pan.
Add chicken wings and toss until evenly coated.
Serve with blue cheese buffalo chicken dip recipe and celery sticks.

Blue Cheese Buffalo Chicken Dip Recipe;

  • ¾ Cup crumbled blue cheese (3 ounces)
  • 1 Package softened cream cheese (3 ounces)
  • ½ Cup mayonnaise
  • 1/3 Cup half and half

Reserve ¼ cup of the blue cheese; beat remaining blue cheese and cream cheese on low until blended.
Add mayonnaise and half and half; beat until creamy.
Stir in reserved ¼ cup blue cheese.

CHICKEN DRUMSTICK RECIPE Chicken drumsticks make great chicken appetizers for men’s parties like the Super Bowl.

chicken drumstick appetizer recipeChicken Drumstick Appetizer Recipe
  • ½ Cup oil
  • 1/3 Cup lemon juice
  • 1 Tablespoon brown sugar
  • 2 to 3 teaspoons grated lemon peel
  • 1 ½ Teaspoons coarsely ground black pepper
  • About 3 pounds chicken drumsticks

Combine oil, lemon juice, brown sugar, lemon peel, pepper and salt in large plastic zip lock bag.
Make several slashes in each chicken leg and place in bag with marinade.
Refrigerate for 4 hours to overnight; turn over in refrigerator occasionally.
Remove chicken drumsticks from marinade (discard marinade); place in ungreased baking pan.
Bake in preheated oven at 375F degrees about 50 minutes or until tender.
NOTE: Do not overcook; for appetizers they need to hold together when eating. These make a great appetizer or snack for Super Bowl parties. Serve with dips.