The intensity of the classic buffalo wing is tempered here, usurped by a defiantly–and deliciously–untraditional blend of beguiling spices.

These lip-tingling wings and to-dip-for blue cheese goodness boast far, far fewer calories than what you’d get at the neighborhood bar. Not that anyone will notice…

Sometimes subtle can have as potent an effect as a sledgehammer. Like this understated, rustic roast hen and its curious lure…

Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.

Are we all familiar with Cincinnati-style chili? Saucier–not to mention sassier–than most chili, it comes plopped on a pile of spaghetti and smothered in cheese and red onions, if you please.

Crisp-skinned. Succulent. Simple. If that’s what you seek in a roast chicken, your search stops with this reliable, ooh-and-aah-inducing technique.

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex and beguiling–who’d have thunk it’s as easy as heck to make?!

Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.

Crisp, burnished skin and moist, impossibly tender meat can be yours this Thanksgiving. The only trick is not catching the garage on fire.

This duck is so imbued with the fragrance of lychee, black tea, star anise, cardamom, and cinnamon, among other spices, there’s no room left for the quack.

What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.

Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.

Jambalaya just doesn’t get any more authentic than this deeply flavored, deeply revered rendition that hails from Cajun country.

This lovely recipe may sound more like potpourri than supper. But we assure you, its flavor is just as compelling as its fragrance.

Some things never go out of style. They just take on a slightly different look now and again. Like these kid-friendly chicken drumsticks rolled in crumbs of any sort.

Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a new bird for you. It’s called guinea, and once you try it, there’s no going back.

Veggies from the garden or greenmarket are cooked ever so gently, then tossed with a mild vinaigrette and gilded with chicken. Summer at its simplest.

Japanese grilling at its sweetest–and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.

Fresh herbs, a squeeze of lemon, and a foolproof grilling technique lend this unforgettable chicken its effusive Greek accent.

Looking for the best fried chicken for the Fourth? Look no further. We got ‘em all: Cajun, Northern, Asian, and Southern recipes.