Poultry

Skip the hot oil and make these spiced chicken wings in your air fryer. Cornstarch and baking powder ensure a crisped exterior.

Everyone’s favorite teriyaki glaze is shockingly easy and pantry-friendly.

Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.

A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.

This easy bulgogi recipe with its hot-sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.

Lean on the broiler for a speedy chicken and cabbage salad that’s big on color, crunch, and flavor—and short on time.

Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.

Skip the turkey and slather Cornish game hens with a fiery, tangy chile marinade inspired by Goan recheado masala.

A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.

We stripped these Italian-style meatballs down to the most essential elements for weeknight realness.

This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.

Aromatic congee gets a lofty buttermilk lid in this upcycled spin on comforting chicken pot pie at L.A.’s Yangban Society.

Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.

This Laotian-style rice salad is crunchy, spicy, sour, and bright. Store-bought red curry paste and skillet-crisped rice keep it fast and weeknight friendly.

Only 6 ingredients, and you'll always know when it's done.

Store-bought zhug and your broiler are the shortcuts to juicy, charred chicken without a grill.

Free yourself from the notion that lasagna is a weekend-only affair! This version is lighter, brighter, and faster than the baked casserole you’re used to.

Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.

Rendered chicken fat forms a flavorful base for the pan sauce that doubles as a punchy, tangy vinaigrette in this one-pan dinner.