7,059 chicken wing recipes

Chunky pesto with two kinds of basil, leftover chicken, pecans, and anchovies for depth. A no-cook sauce that turns pasta salad or hot pasta into a full meal.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

Whole flounder scored and stuffed with ginger, ham, and Chinese black mushrooms, steamed and finished with a soy-rice wine sauce. An elegant Cantonese-style steamed fish ready in 40 minutes.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Tender braised beef chuck in a star anise and cinnamon-spiced broth, ladled over egg noodles with fresh spinach and sesame oil. Chinese-style beef noodle soup that's worth every minute of simmering.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Chilled stuffed mushroom caps marinated in red wine vinaigrette and filled with chopped chicken, spinach, and a tangy mayo-onion mixture. A no-bake party appetizer that comes together in about 20 minutes of active work.

Hearty Portuguese soup with smoked chorizo, potatoes, kidney beans, cabbage, and tomatoes simmered in chicken broth. One-pot peasant cooking, big-flavor weekend stew.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Thai tom yum shrimp soup with lemongrass, galangal, kaffir lime leaves, and enoki mushrooms in a hot-sour broth. Fragrant, spicy, and ready in 30 minutes.

First time I've paired pork chops with dried fruit. During braising the apricots and prunes plumped up and added a nice mellow fruitiness which paired with the tender pork perfectly.

Jerk chicken: chicken parts marinated for 24 hours in a fiery Jamaican paste of scotch bonnets, allspice, thyme, cinnamon, and lime, then grilled over charcoal until the skin crackles. Island fire at its finest.

Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.