7,059 chicken wing recipes

Cheesy chicken with basil in a smooth and creamy sauce.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Golden flour-dredged chicken breast simmered in Italian plum tomatoes with mushrooms, peppers, onion, and oregano in an electric skillet. Served over spaghetti, this one-pan cacciatore is a reader favourite.

Crispy sesame chicken just like takeout: chicken cubes in a light, crackly batter deep-fried golden, then coated in a glossy sweet-and-tangy sesame sauce and showered with toasted sesame seeds. Serve over rice.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Smooth, rosy pimiento soup made with chicken broth, half-and-half, and a hint of hot sauce. Ready in 30 minutes flat, this Southern charmer is comfort in a cup.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Homemade cream of whatever soup mix made with powdered skim milk, cornstarch, chicken broth granules, and herbs. A pantry-ready substitute for canned cream soups.

Creamy cilantro ginger soup pureed smooth with fresh ginger root, garlic, and heavy cream in a chicken broth base. An elegant, silky bowl with bright herbal flavor.

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

Herb-crusted chicken breasts coated in a mayo-butter blend and crushed herb stuffing mix, then baked until golden and juicy. Weeknight easy with pantry staples.