2,665 chicken sauce recipes

Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.

Stir-fried chicken breast with angel hair pasta, snow peas, and carrots tossed in savory sauce and topped with sesame seeds. Better than takeout, ready at home.

A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.

Chicken and potato bake layers sliced potatoes around a creamy mozzarella-bechamel chicken filling brightened with lemon and chopped chestnuts, then bakes it golden and bubbling. A comforting layered casserole.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Crispy baked chicken livers dipped in butter and bread crumbs, served with a tangy ketchup-mustard dipping sauce. A retro party appetizer ready in 25 minutes.

An unexpected chilled soup featuring black olives simmered in chicken stock with cream, egg, dry sherry, and a dash of steak sauce. Briny, creamy, and utterly sophisticated.

Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Authentic General Tso's chicken stir-fried with dried chilies, Sichuan peppercorns, orange zest, and dried citrus peel. A from-scratch version with no batter, no deep frying, and real numbing heat.

Stacked New Mexico quesadillas layer flour tortillas with shredded chicken, zucchini, bell pepper, and Monterey Jack cheese. Baked until melty and served with red pepper sour cream sauce and fresh salsa.

A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.