6,844 chicken wing recipes

Learn how to make beer can chicken. Tender, fall-off-the-bone grilled chicken that's moist on the inside, crispy on the outside.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Five quick chicken breast sautés ready in 25 minutes: Zesty Chutney, Herbed Parmesan, Paprika Stroganoff, Peppery Mustard, and Orange Honey. One protein, five flavor-packed weeknight dinners.

Pheasant braised until tender in a Mexican-style almond red sauce, where ground almonds thicken a rich, nutty, mildly spiced sauce. A rustic game-bird dish that works just as well with chicken.

A new, scrumptious made with turkey giblets and a herb stuffing mix that is bound to add some excitement to your next Thanksgiving dinner.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

Chilled Senegalese soup with chicken broth, sour cream, curry powder, hot sauce, and shredded cucumber. A creamy, no-cook cold soup ready in 20 minutes.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Grilled chicken salad with red leaf lettuce, juicy orange slices, ripe black olives, and a sharp red wine vinegar dressing scented with garlic and celery. A light, bright Mediterranean lunch in 18 minutes.

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.

Hearty chicken and vegetable soup with curry powder, Granny Smith apple, corn, lima beans, and pasta shells. A whole stewing chicken simmered into a rich, warming broth that feeds a crowd.

Hawaiian mochiko chicken marinated in soy sauce, oyster sauce, and sweet rice flour, then fried until golden and crispy. A local favorite with a crunchy coating and tender, juicy bite.

Grilled chicken kabobs marinated in soy, mustard, and Worcestershire, then skewered with zucchini, peppers, onion, and mushrooms. Simple backyard dinner with big flavor.

Try making this savory dish in the convenience of your home by using the simple crockpot recipe provided.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.