Spicy Honey Chicken Wings

Spicy Honey Chicken Wings
Cuisine: American
Looking for a way to spice up your 4th of July celebrations? Try these spicy honey chicken wings recipe to put a flavorful twist on a holiday classic.
  • 2 lbs of chicken wings
  • ¼ cup honey
  • ¼ cup hot sauce
  • 2 tablespoons butter
  • 1 fresno chile, diced
  1. Deep fry the chicken wings in vegetable oil.
  2. In a saucepan at medium-heat mix all the ingredients until well combined.
  3. Toss fried wings in the honey hot sauce mixture and serve.
  4. Tips:
  5. Make sure to use tin foil to catch drippings when grilling and also to cover when resting grilled items.
  6. Make sure to glaze your ingredients toward the end of the cooking time to prevent burning the sugars with the direct fire.
  7. Make sure you have a high temp on one side and mid-low temp on the other side of the grill to control internal cooking temperature of your meats and avoid overcooking.
  8. Make sure you season generously with coarse kosher salt, as some will be lost in the grilling process.


Grilled Spatchcocked Chicken With Honey, Chile and Lemon

Grilled Spatchcocked Chicken With Honey, Chile and Lemon
This recipe fulfills the fantasy of grilled chicken that is both juicy and charred. Spatchcocking and slashing the bird allow it to cook evenly and remain succulent as the spiced honey and lemon marinade caramelizes into a golden crust. A low-temperature grill and attentive flipping are essential to cooking the bird through without singeing the outside. Pay close attention to the skin during the first few minutes of cooking to make sure the grill isn’t too hot, then turn and baste regularly to cultivate bronzed, savory-sweet skin.
  • 1 (3½- to 4-pound) chicken
  • 2 tablespoons sea salt
  • 4 lemons
  • ⅓ cup clear, runny honey
  • 2 teaspoons dried oregano
  • 1 teaspoon dried Calabrian chile flakes or red-pepper flakes
  • ¼ teaspoon black pepper
  • Greek yogurt, for serving (optional)
  • 1 garlic clove
  • 2 tablespoons fresh oregano or marjoram leaves
  • Sea salt
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 (15-ounce) cans chickpeas, rinsed
  2. The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
  3. Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
  4. In a small bowl, mix the juice of 2½ lemons with the honey, oregano, chile flakes and pepper. Pour ⅓ cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
  5. Trim the ends of the ½ lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
  6. Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
  7. Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
  8. Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they’re gray and dusty, rather than glowing red.
  9. Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
  10. Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and ½ teaspoon sea salt. When it’s a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with ¼ cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
  11. When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
  12. Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
  13. Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.


Honey Glazed Pork Ribs

Honey Glazed Pork Ribs
Cuisine: Pork
The best way to cook pork ribs is low and slow, and then glaze them in a sticky sauce at the end. These ones take approximately 3 hours in the oven and are extremely juicy and tender when they are done. The sauce is an incredible mixture of liquid honey, tamari, and garlic that caramelizes slightly on the meat towards the end of cooking.
  • 2 racks of pork ribs (Order pork ribs from Butcher Box)
  • salt, to taste
  • coconut oil, for greasing
  • ½ cup honey
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  1. Directions
  2. Preheat the oven to 275 F (135 C).
  3. Flip the ribs so they are bone side up and check to see if there is a silvery membrane that needs to be removed. If it is still attached, use a knife to remove the layer and expose the bones.
  4. Season the ribs with salt to taste.
  5. Roll out a piece of aluminum foil and grease it with some coconut oil. Place the ribs meat side down in the center and wrap the foil tightly around them so that no air can escape. Place on a rimmed baking sheet and cook in the oven for 3 hours.
  6. After 3 hours, make the glaze by whisking the honey with the tamari, sesame oil, garlic powder, and onion powder together.
  7. Bring the ribs out of the oven and increase the oven temperature to 375 F (190 C). Open the foil carefully and allow the steam to escape before opening it up completely.
  8. Using a pastry brush, brush the glaze over the ribs. Return the ribs to the oven 10 to 15 minutes until the glaze becomes sticky.
  9. Serve the ribs with a side salad or greens.


Sheet Pan Honey-Mustard Salmon with Vegetables

Sheet Pan Honey-Mustard Salmon with Vegetables
Cuisine: Seafood
A quick seafood and vegetable dinner for one
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 medium carrot, trimmed and cut into ¼-inch-thick slices (about ½ cup)
  • ½ cup thinly sliced red onion (from 1 small onion)
  • 1 cup thinly sliced shiitake mushrooms
  • ½ teaspoon flaky sea salt
  • 2 tablespoons olive oil
  • ⅓ pound skin-on salmon fillet (about 1-inch thick)
  • 1 teaspoon butter, cut into four pieces
  • 3 shiso leaves, thinly sliced (alternatively, you could use mint or basil)
  1. Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. In a small bowl, whisk together Dijon mustard and honey, set aside.
  2. In a medium bowl, toss together carrot slices, sliced onion and mushrooms, salt and olive oil. Place vegetable mixture on prepared sheet pan. Place salmon on top of sliced vegetables. Drizzle honey-mustard mixture on salmon. Place pieces of the butter on top of the vegetables.
  3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16-18 minutes. Sprinkle shiso leaves on top and serve immediately.


Asian Honey-Tea Grilled Prawns

Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy. This recipe is no exception. The honey not only seals in the natural flavors, but gives the recipe a rich, and unique flavor that would not be possible with artificial sweeteners.

Asian Honey-Tea Grilled Prawns
  • 1-1/2 lbs. medium shrimp, peeled and deveined
  • Salt
  • 2 green onions, thinly sliced
  • 1 cup brewed double strength orange spice tea, cooled
  • ¼ cup honey
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tablespoon fresh ginger, peeled and finely chopped
  • ½ teaspoon ground black pepper
  1. In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove ½ cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired. Meanwhile, prepare dipping sauce by placing reserved ½ cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.