2,846 hot wing recipes

Kung Pao chicken stir-fry with charred dried chiles, roasted peanuts, bell peppers, and a soy-vinegar-sesame glaze. Wok-cooked with ginger and garlic in under 10 minutes.

Champagne-battered prawns fried light and shatteringly crisp, the bubbles in the sparkling wine making the airiest batter, served with a homemade cocktail sauce and lemon. A flirty little dish made for sharing.

Caribbean guisado loaded with pumpkin, yucca, chickpeas, and pinto beans, slow-roasted with 16 cloves of garlic and fresh cilantro until the vegetables melt into a thick, fragrant sauce.

White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.

Hearty meat and Vidalia onion pie layers ground beef, sweet onions, mushrooms and a Swiss-cheddar sour cream custard over a flaky buttermilk biscuit crust. Southern comfort food in a skillet pie.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

Primavera tortellini salad blanches snow peas, asparagus, and carrots, then tosses them with feta and a warm lemon-garlic-olive oil dressing. A vegetarian pasta salad that eats like a main.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Hearty Italian sausage soup with hot sausage, tomato puree, red wine, bell peppers, and fresh herbs simmered in beef stock. Served over rotelli pasta with Parmesan.

A succulent chicken fondue that doesn't take a lot to make or enjoy!

Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

A creamy and delicious soup that everyone will enjoy!

A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.