Chicken

Wings so crispy you won’t believe they were baked in the oven.

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

We can predict with absolute confidence that chicken soup will make whatever you face this month better.

It’s that time to make the most of your kitchen’s most versatile MVP.

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

A Palestinian staple of slow-cooked chicken smothered in sweet, silky onions and bright, lemony sumac, served on top of flatbread for sopping up all the flavors. 

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

A spiced and braised chicken that tastes like summer in the dead of winter.

This soup coaxes big flavors from a short ingredient list. 

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.

Shredded into soup, slathered with gochujang, or the basis of your biryani, this year proved there’s no wrong way to eat chicken.

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

It hinges on the power of one ingredient. 

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

A family recipe, re-developed.

This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.

A not-so-average torta with crispy chicken and black beans for the win.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.