Chicken

You know what most chicken salads are missing? Crunch. Not this one!

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

This white chili recipe works well with ground chicken or turkey, too.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

These wings are hot, sweet, and tangy.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.