Honey Sriracha Grilled Chicken Wings

Summer time is perfect for grilling and barbecues with family and friends.  At your next party, try this new chicken wing recipe that incorporates honey!  They’re spicy and tangy and sweet all at the same time.  Plus, honey sriracha wings are a nice change from BBQ or buffalo wings.  Try this recipe soon!

Honey Sriracha Grilled Wings

YIELD: Makes 8 servings

INGREDIENTS

2 cups – honey

4 lbs – fresh chicken wings

3 cups – rice wine vinegar

¼ cup – Sriracha

2 tablespoons – salt

DIRECTIONS

Place wings in a large bowl and rinse with cool water. Add rice wine vinegar, sriracha, salt and ½ of the honey. Fold to incorporate all the ingredients and coat the wings evenly. Using the slow and low method of BBQ’ing, set grill temperature to 225-240 degrees. If using coals, let them burn off and move over to one side of the grill. Place the wings on the grill, cover with a lid and cook for 12-14 minutes before turning once and letting them cook for an additional 15-18 minutes. Open the lid and turn the wings one more time. Brush the remaining honey onto the wings. Let the wings cook for 5-8 more minutes, remove from heat and serve them up hot and juicy!

Source: https://honey.com/recipe/honey-sriracha-grilled-wings

Honey Ginger Lemonade

Want a refreshing drink to enjoy this summer?  This honey ginger lemonade is a great option! It’s very easy to prepare and makes 6-8 servings! Get the full recipe below.

Ingredients

1 cup honey

1/3 cup sliced ginger

1 1/2 cups fresh-squeezed lemonade

6 cups water

Ice cubes for serving

Directions

Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.

Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.

Recipe courtesy of Nancy Fuller

Source: http://www.foodnetwork.com/recipes/nancy-fuller/honey-ginger-lemonade

Gluten Free Flourless Honey-Almond Cake

We found a recipe for all of our gluten free friends that sounds so delicious! Try this cake for your next dessert at home or dish to pass at a party! See the full recipe from Eating Well Magazine below:
From: EatingWell Magazine, March/April 2009

Honey and almonds flavor this simple (and gluten-free) cake. It’s lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites—they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

Ingredients

Cake: 

1 1/2 cups whole almonds, toasted

4 large eggs, at room temperature, separated

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping:

2 tablespoons honey

1/4 sliced almonds, toasted

Preparation:

20 min Active | Ready in 2 h

  1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  2. Process whole almonds in a food processor or blender until finely ground (you will have about 1¾ cups ground). Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
  • Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.
  • Equipment: 9-inch springform pan, parchment paper
  • Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Source: http://www.eatingwell.com/recipe/249866/flourless-honey-almond-cake/

Honey Blueberry Bread with Cream Cheese Swirl

This recipe from the National Honey Board sounds delicious! Try it for your next breakfast!

Ingredients

  • 2 – eggs
  • 1/2 cup – honey
  • 1/2 cup – sugar
  • 1 stick (8 tablespoons) – unsalted butter, at room temperature 
  • 1 teaspoon – vanilla
  • 1 cup – Greek yogurt
  • Zest of 1 lemon
  • 2 cups – all purpose flour
  • 2 teaspoons – baking powder
  • 1 teaspoon – salt
  • 1 cup – blueberries
  • Swirl:
  • 8 oz. – cream cheese
  • 1 tablespoon – honey
  • 1 tablespoon – sugar
  • Pinch of salt

Directions

Pre-heat the oven to 350 degrees.

Add the eggs, honey and sugar to a large bowl and cream together using a hand or stand mixer. Beat in the butter, vanilla, Greek yogurt and lemon zest.

In a separate bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wet.

Toss the blueberries with a teaspoon of flour and stir into the batter.

In a separate bowl, cream together the cream cheese, honey, sugar and salt until thoroughly combined.

Pour half the blueberry batter into a greased loaf pan. Spoon on the cream cheese mixture, top with the remaining blueberry batter and gently swirl with a butter knife.

Bake for 50 – 60 minutes or until a cake tester comes out clean.

Source: National Honey Board