7,059 chicken wing recipes

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

Roasted eggplant soup with fire-charred bell peppers, tomatoes, eight cloves of garlic, cumin, and cream, pureed smooth and garnished with fresh basil. A smoky, velvety blended soup.

Minestrini de patate is a rustic Italian potato soup with sauteed onion and celery, finished with milk, chicken broth, Parmesan and parsley. A creamy, weeknight-friendly bowl built from pantry staples.

Potato cheese soup puréed silky smooth with sharp cheddar, heavy cream, and fresh dill stirred in at the end. Rich, velvety, and done in 45 minutes.

Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.

Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.

Mongolian beef with crispy deep-fried sirloin tossed in a spicy dark soy and chili garlic sauce with ginger and green onions. Authentic wok technique with water chestnut flour coating.

Frijoles Borrachos simmer dried pinto beans with beer, bacon, jalapenos, tomato sauce, cumin, and oregano until thick and tender. Authentic Mexican drunken beans from scratch.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Crab and spinach rolled in corn tortillas, smothered in creamy soup sauce and melted Monterey Jack. Quick 30-minute microwave casserole.

Curry honey chicken baked in a sauce of honey, Dijon mustard, soy sauce, and butter. An overnight marinated chicken breast dish served over rice with extra pan sauce.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!