1,894 chicken wing recipes

Tomato, barley, and chicken soup: bone-in chicken legs simmered with pearl barley, tomatoes, carrots, and herbs into a thick, hearty bowl. A weeknight one-pot supper.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Oven barbecue chicken with just 2 ingredients: a cut-up whole chicken and your favorite bottled barbecue sauce. Baked uncovered for an hour until tender and caramelized.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

Microwave chicken legs in a sweet-tangy pineapple, orange, and soy-ginger sauce. A 35-minute weeknight dinner that skips the stovetop entirely and still delivers sticky, glossy results.

Creamy baked orzo simmered in chicken broth with briny kalamata olives and finished with fresh herbs. A Mediterranean-inspired side dish that's ready in 40 minutes.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Seared chicken breasts topped with a buttery white wine sauce loaded with tender pears and juicy blueberries. A 40-minute weeknight dinner that feels like a special occasion.

Three-ingredient baked chicken coated in mayonnaise and Italian bread crumbs. The mayo keeps the meat juicy while the crumbs bake into a golden, crunchy crust.

Parchment wrapped chicken: tender chicken strips marinated in ginger-soy, tossed with bean sprouts, scallions, and walnuts, folded into parchment parcels and steamed. A classic Chinese restaurant appetizer made at home.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.