7,059 chicken wing recipes

Miss Allie's chicken and rice casserole is an old-fashioned one-pot bake where chicken slow-cooks over onions, mushrooms, and butter, then rice steams in the rendered pan juices. Pure Sunday-supper comfort.

Hearty chicken and cannellini bean soup with carrots, celery, and tomato, finished with a fragrant swirl of sage-rosemary-thyme herb oil. A Tuscan-inspired bowl that's healthy, filling, and ready in 45 minutes.

Ground chicken and ramen noodles tossed in a tangy tomato-sour cream sauce with Worcestershire and mustard. A 30-minute skillet dinner that upgrades instant noodles into a real meal.

Velvety pumpkin soup spiced with cinnamon and ginger, topped with buttery cinnamon-sugar croutons. A cozy fall soup that's ready in about an hour.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

Chilled cucumber soup, a creamy cold starter of cucumbers simmered with leek, celery, and sherry, thickened and enriched with light cream, then brightened with a splash of orange juice. Cool and elegant.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

One of our favorite quick weeknight meals that uses lean chicken breast that delivers the flavor or slow-cooked chicken cacciatore.

Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.

Italian chicken stir-fry with pepperoni, bell peppers, zucchini, red wine, rosemary, and thyme, finished with Parmesan. A fast skillet dinner that blends Italian flavors with stir-fry technique.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Old-school Southern fried chicken soaked in a rich cream-and-egg bath, dredged in paprika-spiked flour, and fried in a trinity of bacon drippings, shortening, and butter.

Southern fried chicken dipped in evaporated milk, shaken in a seasoned flour bag with paprika, then skillet-fried covered low and slow until crispy and golden.