2,846 hot wing recipes

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Warm tortellini and green bean salad with smoked turkey, sautéed red peppers, and a tangy yogurt-chutney dressing. A hearty, colorful one-bowl meal ready in 40 minutes.

California-style stir-fry with broccoli, zucchini, squash, and cauliflower tossed in garlic, herbs, and white wine with a bright squeeze of lemon. Vegetarian and vibrant.

Baked sole or cod filets topped with sauteed zucchini, onion, bell pepper, and tomatoes in a sherry-basil sauce with Parmesan. A light, complete one-pan fish dinner.

Cajun-style shrimp Newburg in a creamy white sauce with pimentos, Worcestershire, beef bouillon, dry mustard, and a kick of hot sauce. A rich, savory shrimp dinner with Southern flair.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Salmon mousse with capers and whipped cream set in a fish mold, served with sour cream dill sauce. An elegant no-cook appetizer for parties and holiday entertaining.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Spicy penne pasta tossed with sun-dried tomatoes, crushed red chile, oil-cured black olives, fresh basil, parsley, and Parmesan in a no-cook olive oil sauce.

Spiced melon cocktail with honeydew balls, flaked crabmeat, and a tangy whipped cream-mayo dressing spiked with paprika, hot sauce, and Worcestershire. A retro dinner-party starter with coastal flair.

Vegan no-egg egg salad: crumbled firm tofu tinted yellow with turmeric and dressed with soy mayo, vinegar, mustard, and hot sauce. Tastes like egg salad in a sandwich, no eggs required.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.