7,059 chicken wing recipes

One-skillet Tex-Mex chili chicken simmered with stewed tomatoes, rice, and peppers, then smothered in melted Monterey Jack. Dinner in 30 minutes flat.

A light, brothy stew packed with chicken breast, baby spinach, and white beans, finished with a fresh basil-parmesan pesto stirred right in. Ready in under 30 minutes.

Thai-inspired mollusk pan roast with shrimp, mussels, and clams in a coconut milk-lemongrass broth with ginger, chilies, and white wine. Oven-finished in a Dutch oven.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

Spicy and tasty! If you don't like spicy food, reduce the amount of chili flakes and hot chili peppers to your own taste.

Breakfast quiche with a crispy hash brown crust filled with ham, sharp cheddar, green peppers, and eggs in a creamy chicken soup base. No pastry crust needed.

A retro ground beef and rice casserole with mushrooms, soy sauce, and crispy chow mein noodles stirred in at the end. Easy weeknight comfort food that bakes in one dish with zero fuss.

Jamaican beef patties with curried ground beef filling in a flaky turmeric-tinted pastry shell. Baked golden and freezer-friendly. Makes about 30 patties for parties or meal prep.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Crockpot Chicken and Rice recipe

Quick chicken and walnut stir-fry with mushrooms, red bell pepper, and a glossy oyster-soy sauce. Light, fast, and full of crunch.

White chicken chili with great northern beans, poached chicken, green chiles, cumin, and a full pound of melted Monterey Jack. Served with sour cream and jalapenos for a hearty Southwest crowd-feeder.

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out.

A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.

These quick Aztec enchiladas wrap scrambled eggs, sweet corn, and a dusting of chili powder inside warm corn tortillas. A light, protein-rich Mexican-inspired breakfast or brunch that's on the table in minutes.