2,787 hot wing recipes

Creole shrimp gumbo simmers a dark roux with shrimp, crabmeat, oysters, okra, tomatoes, and the holy trinity. Louisiana-style seafood stew served over hot rice with a kick of Tabasco.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

Chicken and artichoke pasta salad with lemon-herb mayonnaise, toasted almonds, and a dash of hot sauce. A cold pasta salad thats great for potlucks and make-ahead lunches.

Pot sticker dipping sauce mixes soy sauce, rice vinegar, garlic, ginger, scallion, and chili flakes for a 5-minute Chinese restaurant-style dumpling dip. Salty, tangy, with a hum of heat.

Salat khaek: Southern Thai salad sauce of pounded chili, shallot, and peanut stirred into coconut milk with fish sauce, tamarind, and sugar. Served over potato salad.

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.

Bone-in pork loin roast stuffed with cornbread and oyster dressing seasoned with fennel, garlic, and hot sauce. A show-stopping Southern holiday centerpiece.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Tahini toasts: a savory paste of tahini, tomato, onion, parsley, and lemon spread on bread and grilled until the sesame topping browns and sizzles. A quick, vegan snack or buffet bite with real flavor.

Malaysian-style chicken curry stew with sweet potatoes, coconut milk, and a warm spice blend of curry powder, cinnamon, cayenne, and cloves. A fragrant, hearty one-pot meal.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.