These oven-baked flats and drumettes have browned skin beneath a thin, glossy sweet chili glaze. Patting the wings dry and spacing them on a rack helps the skin crisp before the sauce goes on. The bottled sweet chili sauce is warmed with soy sauce and lime, then added near the end so its sugar does not spend the full bake in the oven.

A brief return to the oven sets the glaze. Chives, red pepper flakes, and lime wedges finish the platter.

Yield: 4 appetizer servings, about 16–20 wing pieces. Time: 15 minutes prep, 42–48 minutes cooking; about 60–65 minutes total.

Ingredients for Sweet Chili Chicken Wings

• 2 pounds thawed bone-in, skin-on party wings, mixed flats and drumettes (about 900g)
• 2 teaspoons aluminum-free baking powder
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• About 1 teaspoon neutral oil, for greasing the rack
• 1/2 cup bottled sweet chili sauce (about 140g)
• 1 tablespoon soy sauce
• 2 fresh limes, for 1 tablespoon juice and serving wedges
• 1 tablespoon finely chopped chives
• 1/4 teaspoon crushed red pepper flakes, or a light scattering

Use baking powder, not baking soda. Sweet chili sauces vary in sweetness, thickness, and heat, so taste yours before adding extra spice.

How to Make Sweet Chili Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 425°F (220°C). Set an oven-safe wire rack over a rimmed baking sheet and lightly grease the rack with the oil.
2. Dry and season: Pat the thawed wings thoroughly dry with paper towels. Toss with the baking powder, salt, garlic powder, and black pepper until lightly and evenly coated, with no heavy white clumps.
3. Bake until crisp: Arrange the wings in one spaced layer on the rack. Use a second sheet pan and rack if needed rather than crowding them. Bake uncovered for about 40–45 minutes, flipping after roughly 20 minutes. Start checking at 35 minutes. Before saucing, the skin should be deeply golden with crisp edges, and a thermometer inserted into the thickest meat without touching bone should read at least 165°F (75°C). Larger wings may need longer; cooking beyond the safety minimum can make wing meat more tender.
4. Warm the glaze: Near the end of the main bake, combine the sweet chili sauce, soy sauce, and 1 tablespoon lime juice in a small saucepan. Stir over low heat for 2–3 minutes, until glossy and thick enough to lightly coat a spoon but still pourable.
5. Coat and set: Let the cooked wings stand for about 2 minutes. Toss with just enough warm glaze to coat each piece thinly, then return them to the rack. Bake for 2–3 minutes more, watching closely. Remove the wings when the glaze is shiny and tacky, before it blackens.
6. Serve: Arrange the wings loosely on a shallow platter. Scatter the chives and red pepper flakes over them, add the lime wedges alongside, and serve promptly.

How to Keep the Wings Crisp

Thaw the wings before cooking so you can dry the skin thoroughly. Space the pieces on the rack to let moisture escape, and continue the main bake if the skin still looks pale at 40–45 minutes. Once glazed, the wings will soften over time, so serve them soon after the short finishing bake.

When the Sweet Chili Glaze Is Ready

The warmed glaze should cling to a spoon without becoming thick or pasty. Toss the wings with only enough to make a thin coating; excess sauce can pool on the platter and soften the skin. The final oven step sets the glaze, but sugary sauces can darken quickly, so keep it brief.

For more heat, taste the bottled sauce first, then stir 1/2–1 teaspoon sambal oelek into the glaze if needed. For a different sweet-spicy wing option, try these honey sriracha chicken wings.

Storing and Reheating

Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until hot throughout, checking often so the glaze does not darken too much. The coating will be softer than when freshly served. If preparing ahead, keep the cooked wings and glaze separate until shortly before serving when practical.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 370 calories, 25g protein, 20g fat, and 22g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 245 calories, 17g protein, 13g fat, and 15g carbohydrates. Estimates vary with wing size, edible meat yield, sauce brand, and how much glaze remains on the wings.

Cod fillets bake in one dish with cherry tomatoes, green and dark olives, garlic, lemon, and oregano. As the tomatoes soften and burst, their juices mix with the olive oil to make a light sauce for spooning over the fish. Feta goes on near the end so it stays visible in crumbles and small pieces. Start checking the fish early: thin fillets can finish well before thick ones.

Ingredients

• 4 similarly sized cod or other mild, firm white-fish fillets, fully thawed, about 1½ pounds total (680g)
• 1 pint cherry tomatoes, halved (300g)
• ⅓ cup pitted green olives, halved (55g)
• ⅓ cup pitted Kalamata or other dark olives, halved (55g)
• 2 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 small shallot, thinly sliced (40g)
• 1 lemon, for 1 tablespoon juice and wedges to serve
• 1 teaspoon dried oregano
• ¼ teaspoon kosher salt to start, or less if the olives are very salty
• ¼ teaspoon black pepper
• ⅓ cup loosely packed feta, in crumbles and small pieces (50g)

Optional: 1 tablespoon chopped fresh parsley for serving, a pinch of red pepper flakes for mild heat, or 1 tablespoon rinsed capers for extra brininess.

How to Bake the Fish

1. Prepare the dish: Preheat the oven to 400°F (205°C) with a rack in the middle position. Pat the fully thawed fish dry. Use a little of the measured olive oil to lightly oil a 9-by-13-inch rectangular baking dish, then arrange the fillets in one layer without overlapping.
2. Mix the tomatoes and olives: Taste an olive before adding salt. In a bowl, toss the tomatoes, both kinds of olives, shallot, garlic, remaining olive oil, lemon juice, oregano, pepper, and up to ¼ teaspoon salt. Add the red pepper flakes or capers here if using.
3. Fill the dish: Spoon the mixture around and partly over the fillets. Pour any oil and lemon juice left in the bowl over the fish. Keep the fillets separate so they are easy to check and serve.
4. Bake uncovered: Bake for about 15–20 minutes total, beginning to check at 12 minutes, especially for thin fillets. Do not flip or stir the fish. The tomatoes should soften, with some wrinkling or bursting, as the fish turns opaque.
5. Add the feta and finish: When the fish is nearly done, scatter the feta over the dish and bake for another 2–3 minutes, just until warmed. For more distinct pieces, scatter it over the hot dish immediately after baking instead. The thickest part of each fillet should be opaque, separate into moist flakes when gently tested, and reach 145°F (65°C) on an instant-read thermometer. Thicker fillets may need longer than 20 minutes.
6. Serve: Let the dish stand for about 2 minutes. Serve each intact fillet with tomatoes, olives, feta, and a generous spoonful of the cooking juices. Add parsley if using and serve with lemon wedges.

How to Avoid Watery or Dry Fish

Fish that is still partly frozen or wet on the surface can release excess water into the baking dish. Thaw it completely and pat it dry before adding the tomato mixture. Fillet thickness matters more than the clock: check the thickest part of each piece, and remove thinner fillets as soon as they are done rather than waiting for the others.

Serving Ideas

Serve the fish and its tomato juices over rice or couscous, or add crusty bread for soaking up the sauce. A simple green salad also works alongside it.

Storage and Reheating

Cool leftovers and refrigerate in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for about 5–7 minutes, checking that the fish is heated through without drying out. Alternatively, warm it in a covered pan on the stovetop with a splash of water. Reheated fish may be less tender than freshly baked fish.

The tomatoes, olives, shallot, and garlic can be prepared a day ahead and refrigerated; assemble and bake the fish shortly before serving. Freezing the cooked dish is not recommended because the fish may become watery after thawing.

Nutrition Information

Approximate nutrition per serving, based on 4 servings (one fillet with one-quarter of the tomato, olive, and feta mixture): 310 calories, 34g protein, 16g fat, and 8g carbohydrates. Approximate nutrition per 100g: 100 calories, 11g protein, 5g fat, and 2g carbohydrates. Values vary with the fish, olives, and feta used.

These soft yeast rolls bake close together in a 9-by-13-inch pan, so their golden tops stay rounded while their sides form tender pull-apart seams. The dough rises twice, then a light egg wash helps the tops brown. After baking, warm garlic butter adds the defining flavor and leaves small pieces of garlic on the glossy rolls.

Makes 12 rolls. Allow about 30 minutes of active preparation and 22 to 26 minutes of baking, or roughly 2½ to 3 hours total. Rise times depend on the warmth of the kitchen, so follow the dough cues as well as the clock.

Ingredients for Garlic Butter Dinner Rolls

For the dough

• 3/4 cup whole milk, lukewarm (180g)
• 1/4 cup warm water (60g)
• 2 tablespoons granulated sugar (25g)
• 2 1/4 teaspoons active dry yeast (7g)
• 1 large egg
• 4 tablespoons unsalted butter, softened (55g)
• 3 1/2 cups all-purpose flour (420g), plus more only as needed
• 1 teaspoon fine salt

For the egg wash and garlic butter

• 1 large egg beaten with 1 tablespoon water
• 4 tablespoons unsalted butter (55g)
• 3 garlic cloves, very finely minced
• 1/4 teaspoon fine salt

Optional: A light sprinkle of flaky sea salt or up to 1 tablespoon finely chopped parsley for finishing.

How to Make Garlic Butter Dinner Rolls

1. Activate the yeast: Combine the milk, water, sugar, and yeast in a large bowl. The liquids should be lukewarm, about 105°F to 110°F (40°C to 45°C), not hot. Let stand for 5 to 10 minutes, until foamy. Mix in the egg and softened butter.
2. Mix and knead: Add the flour and salt and mix until a shaggy dough forms. Knead with a dough hook for 8 to 10 minutes or by hand for 10 to 12 minutes. The dough should be smooth, elastic, and slightly tacky. Gently stretch a small piece; it should form a thin membrane before tearing. Add flour only if the dough is too sticky to handle—too much can make the rolls dry.
3. Let the dough rise: Place it in a lightly buttered or oiled bowl and cover. Let rise in a warm, draft-free spot until doubled and airy, about 60 to 90 minutes.
4. Shape the rolls: Lightly butter or spray a 9-by-13-inch metal pan, then line it with parchment, leaving a little overhang. Gently deflate the dough and divide it into 12 equal pieces. Pinch the seams underneath each piece and roll lightly on an unfloured surface to make a smooth ball with a taut top.
5. Proof in the pan: Arrange the rolls in a 3-by-4 grid with small gaps between them. Cover loosely and let rise until puffy and touching, about 35 to 50 minutes. A gentle fingertip press should spring back slowly and leave a faint dimple. Preheat the oven to 350°F (175°C) during the last 15 to 20 minutes of the rise.
6. Egg-wash and bake: Gently brush the tops with a thin layer of egg wash, without letting it pool between the rolls. Bake uncovered for 22 to 26 minutes, starting to check at 20 minutes. The domes should be deep golden brown and hold their rounded shape; the joined seams should be set but pale and soft. Tent loosely with foil if the tops brown before the rolls are baked through. Rotate the pan near the end only if your oven browns unevenly.
7. Make the garlic butter: While the rolls bake, melt the remaining 4 tablespoons butter in a small saucepan over low heat. Add the garlic and 1/4 teaspoon salt. Cook for 2 to 3 minutes, until the garlic is fragrant and softened but not browned.
8. Brush and serve: Brush the hot rolls with all the warm garlic butter, spreading the garlic pieces across the tops and letting some butter settle into the seams. Add flaky salt or parsley, if using. Rest in the pan for 5 to 10 minutes, then serve warm.

Why the Rolls Should Touch

The small gaps give the dough room to expand during the second rise. Once the rolls touch, their joined sides bake up pale and tender instead of forming crust all around. Keep the 9-by-13-inch pan rather than moving them to a large sheet pan if you want soft pull-apart rolls.

Pan material affects timing: a dark nonstick pan may brown the bottoms sooner, while a glass dish may need a little longer. Start checking at 20 minutes and use the golden, set tops as the main guide.

Serving Garlic Butter Dinner Rolls

Serve the rolls from the parchment-lined pan and pull them apart at the soft seams. They work alongside Baked Mac and Cheese with Bacon and Caramelized Onions or Classic Green Bean Casserole with Crispy Onions.

Storage, Reheating, and Make-Ahead

Cool leftover rolls completely, then store airtight at room temperature for up to 3 days. Sealing them while hot can leave the tops damp. To reheat, wrap them in foil and warm at 300°F (150°C) for about 10 minutes, or until warmed through.

For next-day serving, bake the rolls ahead, cool completely, and store well wrapped before reheating. You can also freeze shaped, unbaked rolls on a baking sheet until firm, then transfer them to a freezer bag. Place them in the prepared pan to thaw and rise before egg-washing and baking. Allow several hours, and wait until they are puffy and touching rather than relying on a fixed thaw time.

Nutrition

Approximate nutrition per roll, based on 12 rolls: 230 calories, 6g protein, 9g fat, and 30g carbohydrates. Approximate values per 100g of baked rolls: 340 calories, 8g protein, 14g fat, and 45g carbohydrates. Values vary with the amount of egg wash used and moisture lost during baking.

A French lemon tart pairs a thin, golden pastry shell with a smooth filling made from fresh lemon juice and zest. Fully blind-baking the shell before adding the custard helps it stay firm beneath the filling. Bake until the edges are set but the center still jiggles slightly, then chill the tart until it cuts into clean wedges. Leave the whole tart plain and add whipped cream and zest to individual slices.

Yield: One 9-inch tart, about 8 slices. Time: About 35 minutes active preparation, 45 minutes to chill the pastry, 45–55 minutes baking, plus cooling and at least 4 hours of refrigeration. Allow about 7 hours overall.

Ingredients for French Lemon Tart

Sweet pastry shell

• 1 1/4 cups all-purpose flour (155g)
• 1/4 cup powdered sugar (30g)
• 1/4 teaspoon fine salt
• 1/2 cup cold unsalted butter, cubed (115g)
• 1 large egg yolk
• 1–2 tablespoons ice water, only as needed

Lemon filling

• 3/4 cup granulated sugar (150g)
• 2 tablespoons finely grated fresh lemon zest, plus a little extra for serving
• 1/2 cup fresh lemon juice, measured after juicing (about 3–4 lemons)
• 3 large eggs
• 2 additional large egg yolks
• 1/2 cup heavy cream

For serving

• 1/2 cup heavy cream
• 1–2 teaspoons powdered sugar, optional

How to Make French Lemon Tart

1. Make the pastry: Combine the flour, powdered sugar, and salt. Work in the cold butter until the mixture is crumbly, then mix in the egg yolk. Add 1 tablespoon ice water and a little more only if the dough does not hold together when pressed. It should not be sticky.
2. Line and chill the pan: Roll out the dough and fit it into a 9-inch removable-bottom fluted tart pan. Press it gently into the flutes without stretching it, then trim the edge. Refrigerate the lined pan for 45 minutes.
3. Blind-bake the shell: Preheat the oven to 350°F (175°C). Set the tart pan on a flat baking sheet and lightly prick the pastry base with a fork. Line with parchment and fill with pie weights or dried beans, reaching the edges. Bake for about 15 minutes. Remove the parchment and weights, then bake for another 10–15 minutes, checking after 10. The base should look dry and lightly golden.
4. Mix the filling: Reduce the oven to 300°F (150°C) and let it settle at that temperature. Rub the 2 tablespoons lemon zest into the granulated sugar. Gently whisk in the eggs, additional yolks, measured lemon juice, and 1/2 cup heavy cream until combined without becoming foamy. If you see egg strands, pour the filling through a fine-mesh strainer.
5. Fill and bake: Keep the tart pan on its baking sheet while pouring the custard into the fully baked shell. Stop below the pastry rim; leave behind any filling that will not fit. Move the baking sheet, not the removable-bottom pan by its base. Bake uncovered for about 20–30 minutes, checking at 20. The edges should be set and the center should have a small, cohesive jiggle rather than slosh. The top should remain smooth and unbrowned.
6. Cool and chill: Let the tart cool in its pan for about 45–60 minutes. Refrigerate for at least 4 hours, preferably overnight, until thoroughly cold and firm. Carefully remove the tart ring before cutting.
7. Finish individual slices: Whip the remaining 1/2 cup cream to soft peaks, adding the optional powdered sugar before whipping if desired. Top each plated slice with a dollop of cream and a little fresh lemon zest. Leave the rest of the tart plain.

How to Keep the Pastry Shell Crisp

Chilling the lined pan and placing weights all the way to the edges help the fluted sides hold their shape. Do not stretch the dough into the pan; it can pull back as it bakes. Once the weights are removed, continue baking until the base is dry and lightly golden. The brief bake with the moist filling will not make an underbaked shell crisp.

A prepared pastry shell can be used if it fits a 9-inch tart pan and is fully blind-baked. Check its capacity before adding the filling, and follow its own baking instructions.

How to Tell When the Lemon Filling Is Set

The center should still jiggle slightly when the tart comes out of the oven, while the edges look set. Look for one small movement, not liquid rippling or sloshing. Baking until the center is rigid or the top browns can leave the custard grainy or cracked.

Chilling completes the set. If the filling still flows after it is thoroughly cold, it did not bake long enough. This recipe uses a custard baked in the shell; a saucepan-cooked lemon curd requires different proportions and instructions.

Serving and Storing French Lemon Tart

The tart can be baked a day ahead and chilled overnight for easier slicing. Whip the serving cream and add the zest shortly before serving. For a chilled lemon dessert with a graham-cracker crust instead, see this creamy lemon icebox pie.

Refrigerate the undecorated tart loosely covered, without pressing wrap against the filling, and use within about 2–3 days. Store whipped cream separately. Serve the tart chilled rather than reheating it. Freezing may change the texture of this baked cream custard.

Nutrition

Approximate nutrition per slice, based on 8 slices and including the serving cream: 420 calories, 6g protein, 26g fat, and 40g carbohydrates. Approximate values per 100g: 350 calories, 5g protein, 22g fat, and 33g carbohydrates. Values vary with slice size, ingredients, and moisture lost during baking. Optional sugar for the cream is not included.

These chicken breasts bake whole, with thick spinach-cheese filling visible through a pocket in each side. Cream cheese and Parmesan hold the filling together, but the spinach needs a thorough squeeze first: excess water can make it run out as the chicken bakes. Keep the openings angled slightly upward, then check doneness in the thickest chicken meat rather than the hot cheese. That matters more than following an exact bake time, especially if the breasts vary in thickness.

Ingredients for Spinach Stuffed Chicken Breasts

• 4 boneless, skinless chicken breasts, about 6–8 ounces each (1 1/2–2 pounds total; about 680–900g)
• 5 ounces frozen chopped spinach, thawed and squeezed very dry (140g before squeezing)
• 4 ounces cream cheese, softened (115g)
• 1/3 cup finely grated Parmesan (about 35g)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper

For a little heat, add an optional pinch of crushed red pepper flakes to the filling.

How to Bake Spinach Stuffed Chicken Breasts

1. Preheat and dry: Fully preheat the oven to 400°F (205°C). Squeeze the thawed spinach until very little liquid comes out. Pat the chicken dry.
2. Mix the filling: Combine the spinach, cream cheese, Parmesan, garlic, and 1/4 teaspoon of the kosher salt. The mixture should be thick and scoopable.
3. Cut the pockets: With a sharp small knife, cut a deep slit into the thick side of each breast. Stop before reaching the opposite edge or either end, leaving each breast connected rather than butterflied into a flat cutlet.
4. Fill and season: Divide the filling evenly among the pockets, leaving some visible at each opening without packing it in tightly. Rub the chicken exteriors with the olive oil, then season with the paprika, remaining 1/2 teaspoon salt, and black pepper.
5. Bake uncovered: Arrange the breasts in one layer in a 9-by-13-inch baking dish, with a little space between them and the pocket openings angled slightly upward. Do not add liquid or flip the chicken. Bake for about 25–30 minutes, starting to check the thickest chicken meat at around 23 minutes. The exterior should be lightly golden with reddish seasoning patches, and the chicken is done when the meat—not the filling—reaches 165°F (75°C). Thicker breasts may need longer.
6. Rest and serve: Let the chicken rest for 5 minutes. Serve each breast whole with its filling visible.

How to Keep the Filling in the Pockets

Leave the far edge and ends of each slit intact so the breast supports the filling. An upward-facing opening helps limit spills while keeping the spinach center visible. Toothpicks are not usually needed for moderately filled pockets, though a little cheese may still escape.

Keep the Spinach Filling Thick

The 5 ounces of frozen spinach is measured before squeezing. Thaw it completely, then press out as much water as possible before mixing it with the cheeses. To use fresh spinach instead, wilt about 5 ounces, let it cool, and squeeze it dry; raw, wet leaves will loosen the filling as they cook.

Check Doneness in the Chicken, Not the Cheese

Insert an instant-read thermometer into the thickest part of the chicken, away from the pocket. Hot cheese can give a misleading reading while the surrounding meat is still undercooked. If the chicken is below 165°F after 30 minutes, keep baking and recheck the meat.

Serving Suggestions

Serve with rice pilaf, mashed potatoes, or a simple salad. For an unstuffed option, try these baked chicken breasts with paprika and garlic.

Storage and Gentle Reheating

Refrigerate cooked leftovers in an airtight container for up to 3 days. For oven reheating, add a splash of water or broth, cover with foil, and warm gently until heated through to help prevent the chicken from drying out.

To prepare ahead, stuff the raw breasts, cover, and refrigerate for up to one day before baking. Cook until the chicken reaches 165°F. Cooked leftovers can be frozen for up to 2 months and thawed overnight in the refrigerator, though the cream-cheese filling may change texture.

Nutrition

Approximate per stuffed chicken breast (1 of 4): 410 calories, 50g protein, 21g fat, and 4g carbohydrates. Approximate per 100g of cooked dish: 185 calories, 22g protein, 9g fat, and 2g carbohydrates. Values vary with breast size, moisture loss, and ingredient brands.

These oven-baked BBQ wings have browned skin beneath a thick, glossy glaze. The bone-in flats and drumettes bake unsauced first, giving the skin time to brown before the sugary sauce goes on. A short finishing bake makes the sauce sticky and lightly caramelized; a little sauce reserved in a clean bowl adds shine just before serving. The finished wings are generously sauced rather than dry-crisp, with sliced green onions on top.

Prep: 15 minutes | Cook: about 45–53 minutes | Total: about 1 hour to 1 hour 10 minutes | Servings: 4 appetizer servings

Ingredients for BBQ Chicken Wings

• 2 pounds thawed, bone-in chicken wing flats and drumettes (900g)
• 2 teaspoons aluminum-free baking powder, not baking soda
• 3/4 teaspoon fine salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3/4 cup thick barbecue sauce (180g), divided
• 2 green onions, thinly sliced

Use a thick barbecue sauce that will cling to the wings; a thin sauce may run off. For heat, add an optional pinch of cayenne to the dry seasoning. If you omit the baking powder, dry and space the wings carefully, but expect less crisping before they are glazed.

How to Bake BBQ Chicken Wings

1. Prepare the oven and pan: Fully preheat the oven to 425°F (220°C). Line a rimmed baking sheet and set a lightly greased, oven-safe wire rack over it.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the baking powder, salt, smoked paprika, garlic powder, and black pepper until evenly coated. Arrange in a single layer on the rack, leaving space between pieces. Use a second pan and rack if needed rather than crowding them.
3. Bake until browned: Bake uncovered for about 40–45 minutes, flipping halfway through. Start checking around 35 minutes. Before adding sauce, the skin should be browned and the thickest meaty parts should reach at least 165°F (75°C) on an instant-read thermometer, without touching bone. Larger wings may need more unsauced baking time.
4. Glaze briefly: Before any sauce touches the chicken, reserve 1/4 cup in a clean bowl. Brush the wings with the remaining 1/2 cup and return them to the oven for 5–8 minutes. Watch closely: the glaze should be glossy and tacky, with a few darker caramelized spots. Remove the wings promptly if the sauce begins to blacken.
5. Finish and serve: Let the wings stand for about 3 minutes, then toss lightly with the reserved clean sauce. Pile them in a shallow serving pan and scatter the green onions over the top.

How to Keep BBQ Wings from Getting Soggy

Dry wings and space them on a rack so hot air can circulate and the skin can brown. If they still look pale near the end of the initial bake, give them more time before glazing. Once coated with sauce, the skin will be sticky rather than as crisp as an unsauced wing.

When to Add the BBQ Sauce

Wait until the wings are browned and cooked through before brushing on the sauce. Its sugar can burn during a long bake, so the finishing stage is brief. Keep the sauce reserved for the final toss separate from any brush, spoon, or bowl used on the chicken.

For a tangier wing flavor, try these oven-baked Buffalo chicken wings.

Storing and Reheating Leftovers

Refrigerate leftover wings in an airtight container for up to 3–4 days. Reheat them in the oven until hot throughout and the sauce is sticky again. Microwaving will soften the skin further.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 360 calories, 24g protein, 19g fat, and 22g carbohydrates. Approximate per 100g of edible wings and sauce: 225 calories, 15g protein, 12g fat, and 14g carbohydrates. Values are estimates; the amount of edible meat on the wings and the barbecue sauce used will affect the totals.

Spicy Korean chicken has a thick gochujang glaze, browned edges, and juicy chicken thighs that stay tender in the oven. The flavor lands in that good sweet-spicy range, and it works well with rice, vegetables, or leftovers for lunch.

The marinade comes together in one bowl, then the chicken bakes on a sheet pan at high heat. Since the glaze can darken quickly, use the clock as a guide but check for browned edges and 165°F in the thickest piece before pulling it from the oven.

Ingredients for Spicy Korean Chicken

• 2 pounds boneless skinless chicken thighs (about 900g)
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 to 2 tablespoons brown sugar or honey
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 to 2 teaspoons gochugaru or red chili powder
• 1 tablespoon rice vinegar
• 1 tablespoon neutral oil, plus a little for greasing the pan
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Use the smaller amount of sugar and chili for a more balanced heat, or the larger amount for a sweeter, spicier glaze. Gochujang gives the chicken its main flavor, so it is worth using here.

How to Make Spicy Korean Chicken

1. Mix the marinade: In a large bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar or honey, garlic, ginger, gochugaru or red chili powder, rice vinegar, and neutral oil until smooth. The marinade should be thick and spoonable. If it feels too stiff to coat the chicken evenly, loosen it with a small splash of soy sauce or water.
2. Coat the chicken: Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Preheat the oven: Heat the oven to 425°F. Lightly grease a rimmed sheet pan or baking dish.
4. Arrange the chicken: Set the chicken in a mostly single layer with a little space between pieces so it browns instead of steaming. If your thighs are very uneven, unfold or trim thicker pieces so they cook more evenly.
5. Bake: Bake for 18 to 25 minutes, flipping once halfway through if needed for more even color. Start checking near the early end if the pieces are small. The chicken is done when the edges are browned and lightly caramelized, the center is no longer pink, and the thickest part reaches 165°F.
6. Broil if needed: For a little more color, broil on high for 1 to 3 minutes at the end. Watch closely, especially if you used honey, since the glaze can darken fast.
7. Rest and finish: Let the chicken rest for about 5 minutes. Spoon any pan juices over the top, then scatter with the green onions and sesame seeds.
8. Serve: Serve hot with rice and simple vegetables.

How to Keep the Glaze From Burning

The marinade should cling to the chicken, not run off into the pan. That helps it caramelize instead of scorch. Brown sugar usually browns a little more steadily, while honey can darken faster near the end.

If the chicken is getting dark before it is fully cooked, skip the broiler or move the pan to a lower oven rack. When in doubt, go by the internal temperature instead of the color alone.

What to Serve With Spicy Korean Chicken

Steamed white rice or brown rice is the easiest base. For vegetables, keep it simple with cucumber slices, shredded carrots, sautéed greens, broccoli, or bell peppers. Kimchi also pairs well with the sweet-spicy chicken.

If you want another easy chicken dinner with a sweet-savory sauce, try Easy Chicken Stir-Fry with Honey Soy Sauce.

Easy Variations

Chicken Breast

You can use boneless skinless chicken breasts for a leaner option. Bake as directed, but start checking earlier and pull them as soon as the thickest part reaches 165°F. Skip the broiler unless they need more color.

Tofu

Extra-firm tofu can work with the same marinade. Press it well, coat it, and cook until the edges are browned. The texture and timing will be different from chicken, but the flavor profile still works.

How to Store and Reheat Spicy Korean Chicken

Let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 to 4 days. If you are serving it with rice, store the rice separately if possible so both reheat better.

Reheat gently in the microwave or in a covered skillet with a small splash of water. Gentle heat helps keep the chicken from drying out and loosens the glaze.

You can also marinate the chicken the night before, which makes this a useful make-ahead dinner.

For another simple marinade-based chicken dinner, see Easy Mexican Chicken Marinade. If you like easy saucy chicken recipes, you may also enjoy Cashew Chicken.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of recipe
• Calories: about 430
• Protein: 40g
• Fat: 23g
• Carbohydrates: 14g
• Per 100g: about 175 calories, 16g protein, 9g fat, 6g carbohydrates

These garlic lemon chicken thighs cook up tender in a light pan sauce with onion, garlic, and a handful of spinach stirred in at the end. The flavor is bright but not sharp, and the sauce is thin enough to spoon over rice, pasta, or bread.

The method is simple: sear the chicken in an oven-safe skillet, build the sauce in the same pan, then finish the chicken in the oven. Use a wide skillet and avoid crowding the pan so the thighs brown instead of steaming.

Ingredients for Garlic Lemon Boneless Skinless Chicken Thighs

• 1 1/2 to 2 pounds boneless, skinless chicken thighs (about 675g to 900g), patted dry
• 2 tablespoons olive oil
• 1 medium yellow onion, sliced or chopped (about 150g)
• 5 to 6 cloves garlic, minced
• 3/4 to 1 cup chicken stock
• 2 to 3 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 2 to 3 cups fresh spinach (about 60g)
• 1 to 1 1/2 teaspoons salt, to taste
• 1/2 teaspoon black pepper, to taste

Optional: 1/4 to 1/2 cup white wine as part of the cooking liquid, 1 teaspoon lemon zest for extra lemon flavor, a few thin lemon slices for the skillet, 1 tablespoon cornstarch mixed with 1 tablespoon water for a thicker sauce, or 1/4 cup heavy cream stirred in at the end for a richer finish.

How to Make Garlic Lemon Chicken Thighs

1. Preheat the oven and season the chicken: Heat the oven to 400°F. Pat the chicken dry, then season both sides with the salt and pepper.
2. Sear the chicken: Heat the olive oil in a large 12-inch oven-safe skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 3 to 4 minutes per side, mostly undisturbed, until deep golden brown and the pieces release easily from the pan. The chicken does not need to be cooked through yet. Transfer to a plate if needed.
3. Cook the onion: Reduce the heat to medium. Add the onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until softened. If the pan looks dry, add a small drizzle of oil.
4. Add the garlic and thyme: Stir in the garlic and thyme and cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown.
5. Build the sauce: Pour in the chicken stock and lemon juice, scraping up the browned bits from the bottom of the skillet. If using white wine, include it here as part of the total liquid. Let the sauce simmer gently for 2 to 4 minutes so it reduces slightly.
6. Return the chicken and bake: Nestle the chicken back into the skillet and spoon a little sauce over the top. Add lemon slices if using. Transfer the skillet to the oven and bake for 12 to 18 minutes, depending on the size of the thighs. Start checking early. The chicken is done when it reaches 165°F in the thickest part.
7. Finish the sauce: Remove the skillet from the oven and stir in the spinach until wilted, 1 to 3 minutes. Taste the sauce and adjust with more lemon juice, salt, or pepper if needed. For a thicker sauce, bring the skillet to a gentle simmer on the stove and stir in the cornstarch slurry. For a richer sauce, stir in the cream at the end.
8. Rest and serve: Let the chicken rest for a few minutes, then spoon the lemon-garlic sauce over the top. Finish with lemon zest or a little extra thyme if you like.

How to Keep the Chicken Juicy

Use a skillet large enough to give the thighs some space. If the pan is crowded, the chicken will steam instead of brown. Patting the chicken dry also helps it sear better.

Oven time can vary with the size of the thighs, the skillet, and your oven, so rely on the internal temperature more than the clock. Start checking a few minutes early if the pieces are small.

How to Adjust the Sauce

The sauce here is meant to be light and spoonable. If you want it thicker, simmer it a little longer on the stove or add the cornstarch slurry while it is gently bubbling.

If you want a richer finish, stir in the heavy cream after the chicken is fully cooked. That keeps the lemon flavor clear and the sauce smooth.

What to Serve with Garlic Lemon Chicken Thighs

Serve the chicken with something that can catch the sauce, like rice, pasta, quinoa, farro, mashed potatoes, or crusty bread. Roasted broccoli, carrots, or a simple green salad also fit well here.

How to Store and Reheat Garlic Lemon Chicken Thighs

Let the chicken cool slightly, then refrigerate it with the sauce in an airtight container for up to 3 to 4 days. The spinach will soften more as it sits.

Reheat gently on the stovetop over low heat or in the microwave in short intervals until warmed through. If the sauce has thickened in the refrigerator, add a small splash of stock or water to loosen it. You can chop the onion and season the chicken earlier in the day, but the dish is best cooked fresh.

Nutrition

Nutrition is approximate and will vary based on the exact chicken size, ingredient brands, and serving size.

• Serving size: 1/4 of recipe
• Calories: about 380
• Protein: 36g
• Fat: 23g
• Carbohydrates: 7g
• Per 100g: about 155 calories, 15g protein, 9g fat, 3g carbohydrates

Whole drumsticks roast with a yogurt, tomato, garlic, and spice coating that browns in uneven amber-red patches. Serve them over golden bulgur with a separate pile of tart sumac onions and a scattering of parsley.

Give the chicken at least an hour to marinate, then leave space between the pieces on the baking sheet. The coating can darken before larger drumsticks cook through, so use a thermometer—not color alone—to decide when they’re done.

Ingredients for Turkish Spiced Chicken Legs

Chicken

• 8 bone-in, skin-on chicken drumsticks, about 2 1/2 to 3 lb (1.15 to 1.35kg)
• 1/2 cup plain yogurt (120g)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 3 garlic cloves, finely grated
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Bulgur and toppings

• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 cup dry coarse bulgur (about 180g)
• About 1 3/4 cups water or low-sodium chicken broth, or the amount directed on the bulgur package
• 1/4 teaspoon kosher salt, adjusted for the broth and salt brand
• 1 small red onion, thinly sliced
• 1 teaspoon sumac
• 1 teaspoon lemon juice
• About 1/4 cup fresh flat-leaf parsley leaves and a few small sprigs

Plain Greek-style yogurt can replace the yogurt, and dried thyme can replace the oregano. If using fine bulgur instead of coarse, follow its package directions for the liquid and cooking time.

How to Roast the Chicken and Make the Bulgur

1. Mix the marinade: In a large bowl, stir together the yogurt, 2 tablespoons tomato paste, 2 tablespoons olive oil, garlic, paprika, cumin, oregano, red pepper flakes, 1 teaspoon salt, and black pepper.
2. Marinate the chicken: Coat the drumsticks on all sides. Cover and refrigerate for at least 1 hour, or for 4 to 5 hours or overnight if preparing ahead.
3. Prepare the baking sheet: Fully preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil. Arrange the drumsticks skin-side down in a single layer with gaps between them; use a second sheet if needed. Leave the coating on the chicken, but discard excess raw marinade in the bowl. Roast uncovered.
4. Roast and flip: Roast for 25 minutes, then flip the drumsticks skin-side up. Roast for about 15 to 20 minutes more, moving the sheet to a lower rack if the coating darkens too quickly. Begin checking the thickest pieces around 40 minutes; larger drumsticks may need longer.
5. Cook the bulgur while the chicken roasts: Warm the remaining tablespoon of olive oil in a medium saucepan over medium heat. Stir in the remaining tablespoon of tomato paste, then add the bulgur, water or broth, and 1/4 teaspoon salt. Bring to a simmer, cover, and cook over low heat for about 12 to 15 minutes, or according to the package, until the grains are tender and the liquid is absorbed. Let stand, covered, for 5 minutes, then fluff.
6. Dress the onions: Toss the sliced onion with the sumac and lemon juice. Let stand for about 10 minutes while the chicken finishes.
7. Check and serve: The chicken should have browned patches. An instant-read thermometer inserted into the thickest meat without touching bone must read at least 165°F (75°C). Rest the drumsticks for about 5 minutes. Spread the bulgur on a large shallow platter, arrange the whole drumsticks over it, add the onions in a separate pile, and scatter the parsley over the top.

How to Keep the Coating from Burning

The yogurt-tomato coating browns quickly, especially near the top of the oven. Gaps between drumsticks help moisture escape so they roast instead of steam; leaving excess marinade off the sheet prevents a wet layer from collecting around them. After the flip, move the sheet lower if the coating is getting very dark. A few darker spots are fine, but the thermometer determines when the chicken is done.

Marinating and Serving Timing

Marinate the chicken in the refrigerator for at least 1 hour; 4 to 5 hours or overnight gives you a longer make-ahead window. Cook the bulgur and dress the onions during the roast so they’re ready when the chicken has rested.

Fluff the bulgur before spreading it on the platter, and leave some grains visible beneath the drumsticks. Keep the sumac onions together at one end rather than mixing them into the bulgur. A shepherd’s salad makes a fresh side if you want one.

For another oven-roasted drumstick dinner, try chicken drumsticks with potatoes and carrots. For a different spiced crust, see these blackened chicken drumsticks.

Storing and Reheating Leftovers

Refrigerate cooked chicken in an airtight container for up to 3 days. Store leftover bulgur and onions separately when practical. Reheat the chicken in a 350°F (175°C) oven until hot throughout, about 10 minutes for the chicken alone; thicker or colder pieces may take longer. Reheat the bulgur separately with a splash of water, and serve the onions cold or cool.

Nutrition

Yield: 4 servings, about 2 drumsticks per serving with bulgur and toppings. Approximate nutrition per serving: 620 calories, 44g protein, 30g fat, and 43g carbohydrates. Approximate per 100g of edible food: 180 calories, 13g protein, 9g fat, and 12g carbohydrates. Values are estimates; drumstick size, edible meat yield, and how much marinade remains on the chicken will affect them.

This deep-dish mac and cheese has a browned cheese top and creamy macaroni underneath—no breadcrumb crust. The elbows go into the oven slightly firm, with enough cheddar-mozzarella sauce to stay moist as they bake. A little of both cheeses is reserved for the top, where it melts into golden patches. Serve it warm from the dish after a short rest, while the cheese is still stretchy.

Time: 20 minutes prep, 35 to 40 minutes cooking, plus a 5 to 10 minute rest. Yield: 8 side-dish servings or 6 main-dish servings.

Ingredients for Classic Baked Mac and Cheese

• 12 ounces dry elbow macaroni (340g)
• 3 tablespoons unsalted butter for the sauce, plus about 1 teaspoon for the baking dish
• 3 tablespoons all-purpose flour (25g)
• 3 cups whole milk
• 10 ounces sharp cheddar cheese, freshly shredded, divided (about 280g)
• 6 ounces low-moisture mozzarella cheese, freshly shredded, divided (about 170g)
• 1/2 teaspoon fine salt, plus salt for the pasta water
• 1/4 teaspoon freshly ground black pepper

How to Make Baked Mac and Cheese

1. Prepare the oven and dish: Preheat the oven to 375°F (190°C). Lightly butter a deep, approximately 3-quart oven-safe baking dish. Reserve about 1 ounce of the cheddar and 2 ounces of the mozzarella for the top.
2. Cook the macaroni: Boil the elbows in salted water until al dente or about 1 minute shy of the package’s al dente timing, roughly 6 to 9 minutes. They should still offer slight resistance when bitten. Drain.
3. Thicken the milk sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute without letting it darken. Gradually whisk in the milk. Cook, stirring, for about 6 to 9 minutes, until the sauce coats a spoon but still pours easily.
4. Add the cheese off the heat: Remove the saucepan from the burner. Stir in the unreserved cheddar and mozzarella a handful at a time until melted and smooth. Add the 1/2 teaspoon salt and the pepper; taste and adjust the salt if needed. Do not boil the sauce after adding the cheese, or it may turn grainy or oily.
5. Fill the dish: Fold the macaroni into the sauce. It should look generously coated and slightly loose. Transfer to the prepared dish, leaving room for bubbling, and scatter the reserved cheese over the surface.
6. Bake uncovered: Bake for about 20 to 25 minutes, checking at 20 minutes. Remove when the edges bubble and the top has scattered golden-brown patches. Do not keep baking to brown every inch; the macaroni can dry out. Rotate the dish only if your oven browns unevenly.
7. Rest and serve: Let stand for 5 to 10 minutes, then scoop warm portions directly from the dish.

How to Keep Baked Mac and Cheese Creamy

The macaroni softens further in the oven, so it should still be slightly firm when drained. It also absorbs sauce as it bakes. If the pasta looks a little loose and generously coated before it goes into the dish, that is what helps it stay creamy beneath the browned top.

Thicken the milk before melting in the freshly shredded cheese off the heat. Once the casserole is bubbling at the edges and browned in patches, take it out rather than waiting for the entire surface to darken.

Baking Dish Size and Doneness

Use a deep dish with about 3 quarts of capacity, but leave headroom for bubbling. If the dish is nearly full, set it on a rimmed baking sheet to catch spills.

A wide, shallow dish may brown sooner, so start checking it before 20 minutes. A narrower, deeper dish may need longer. In either case, look for bubbling edges and a patchily browned cheese top rather than relying on the timer alone.

Serving and Variations

Serve warm with a green salad or Parmesan Roasted Brussels Sprouts. For a holiday spread, it also fits alongside Homemade Green Bean Casserole with Fried Onions.

For a crunchy variation, mix about 1/2 cup panko with 1 tablespoon melted butter and scatter it over the cheese before baking. This replaces the cheese-only look of the main recipe. For a separate version with add-ins, try Baked Mac and Cheese with Bacon and Caramelized Onions.

Storage, Make-Ahead, and Reheating

Cool leftovers, transfer to an airtight container, and refrigerate for up to 4 days. To reheat, add a splash of milk and warm loosely covered at 350°F (175°C) for about 20 minutes, checking until hot. Microwave individual portions in 30-second intervals, stirring between intervals. Reheated mac and cheese will be less stretchy than it is fresh from the oven.

To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking. A cold casserole may take longer; bake until the edges bubble and the top browns in patches.

Cooled individual portions can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating; the texture may be less creamy than when freshly baked.

Nutrition

Approximate nutrition per side-dish serving, based on 8 servings: 470 calories, 23g protein, 25g fat, and 39g carbohydrates. Approximate values per 100g of finished casserole: 190 calories, 9g protein, 10g fat, and 16g carbohydrates. Values vary with the cheeses used and moisture lost during baking.