1,139 hot wing recipes

Szechuan eggplant sautéed in broth instead of oil for a low-fat, plant-based dinner that packs serious heat. Just 5 ingredients, 30 minutes, and a whole lot of spicy Szechuan-teriyaki flavor over rice.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Vegetable-orange juice cocktail blending V8-style vegetable juice with frozen orange juice concentrate, basil, and hot sauce. A savory-sweet chilled drink with a spicy kick.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Slightly potted cocktail franks simmer in a bourbon-spiked sweet-and-tangy sauce of chili sauce, brown sugar and Dijon. A retro chafing-dish party appetizer that disappears off the toothpicks fast.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Homemade Indian spice blend with coriander, cumin, black peppercorns, turmeric, dried chili, cloves, ginger, and allspice. A versatile hot and spicy seasoning mix ground fresh in a spice mill.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.

A classic Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, galangal, coriander root, lime juice, fish sauce, and red chilies. Fragrant, spicy, and ready in 30 minutes.

Iowa Thunder and Lightning Salad is a Midwest marinated vegetable salad with cabbage, tomatoes, cucumbers, and bell peppers in a sweet vinegar and honey dressing. Chills for 2 days for bold flavor.