7,059 chicken wing recipes

Microwave seafood paella with shrimp, mussels, and orange roughy over tomato rice. Ready in about 25 minutes of microwave time with no stovetop or oven required.

Roasted red pepper and chive dressing blends flame-charred peppers with red wine vinegar, garlic, olive oil, and fresh chives for a smoky, creamy dairy-free salad dressing.

Homemade brown 'n' serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

A chilled summer pasta salad of garden vegetable pasta, cooked shrimp, and sweet honeydew melon balls tossed in a tangy vinaigrette. A refreshing, make-ahead sweet-and-savory dish for warm days.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a Sauterne and sun-dried cherry reduction and crispy sweet potato julienne.

Grilled Cornish game hens glazed with a fiery red pepper sauce made from roasted peppers, Dijon mustard, and three kinds of hot pepper. Four-alarm heat with a sweet roasted pepper backbone.

Crockpot orange chicken: tender chicken breasts slow-cooked with carrots, peppers, ginger, and orange juice concentrate, then served over rice. A lighter, dump-and-go take on takeout.

Tenderized round steak dipped in egg wash, coated in cracker crumbs, and pan-fried until golden, then braised low and slow under a tight lid. Southern-style chicken fried steak the way mama made it.

Luther's barbecued ribs char on the grill while basted with Florida-style sauce: butter, cider vinegar, horseradish, lime, and ketchup. Tangy, hot, and butter-rich basting for an hour.

Ranch-style chicken fried steak with tenderized round steak dipped in milk, dredged in seasoned flour, and deep-fried golden. Served with a creamy white milk gravy made from the pan drippings.

Chinuku Jushi is a traditional Okinawan mixed rice dish cooked with pork, araimo (Japanese taro), daikon, dried mushrooms, and konbu seaweed in a soy-seasoned chicken broth.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.