One of my cupboard essentials is honey. Honey is
versatile, it’s organic and, in moderation, it can be a healthy alternative to
sugar.
I simply love the fact that you can use it as an ingredient
from snacks to beverages, from main dishes and desserts… From dips to soup to barbecue
sauce!
From the Super Bowl to March Madness, there will be tons
of chicken wings served at game day gatherings all across America. I’d like you
to consider pairing wings and honey for three fantastic recipes.
In the end, you’ll present your family and friends with
a platter of multiple choices that will delight the carnivores in the group.
Start with the knowledge that generally you’ll get
between 9 to 12 chicken wings per pound, and allocate at least 2 wings per
person (most tailgate parties have other foods). Once you determine how many
people are invited, you can calculate how many pounds to buy and cook.
Pre-heat your oven to 450° and lined one (or two) baking
sheets with foil for easy clean up. If you have wire racks, use them for a
leaner wing. In a bowl, toss the wings with 2-3 tablespoons of oil and make
sure the wings get a coating – this will help cook them and also make them
non-stick.
Place them in a single layer on baking sheet and season
liberally with salt and pepper and bake for 40 minutes (turning once halfway
through).
Whisk sauces in separate bowls and set aside.
Once the cooking is done, separate the wings into groups
and brush sauces, and place the wings under the broiler for 4 to 6 minutes.
Tent finished wings with foil to keep warm as you finish the rest of the wings.
Serve on their own or with dipping sauces of your choice.
Honey
Mustard
¼ cup
honey
¾ cup
Dijon mustard
1
clove garlic, finely chopped (or 1-2 teaspoons garlic powder)
1 tsp
cayenne pepper (more if you like it spicy)
Sea salt
to taste
Honey
Sriracha
1/2 cup
honey
¼ cup Sriracha
¼ cup soy sauce
1 tablespoon oil
Honey
Lemon
½ cup
honey
¼ cup
teriyaki
2 tablespoon
oil
1 tablespoon
sesame seeds
1
large lemon, juiced
You know I always encourage experimentation, and as much
as honey and wings love each other they also love mixing. Other combination you
may wish to play with: honey and minced garlic, honey and chipotle, honey lime,
honey ginger, and honey miso. The recipes also work with turkey wings, but
those will probably require that you double everything (and halve the allotted portions).
If using teriyaki, soy or Worcestershire sauces, omit
salt in the sauce. Jalapeño and other pepper/chili sauces should always be less
than half of the honey content for you to get a balance of flavors. Lemon can
be substituted with lime or oranges. You can also use a variety of different
vinegars to change the taste every time you makes these.
I recommend you taste the sauce before you brush it on.
Sweet and salty, sweet and spicy, and sweet and tangy work especially well. You
can afford to go for grand flavors but don’t match the same bombastic
seasonings to the dipping sauces because it will overwhelm the senses and it
takes away from the enjoyment.
Go
[team]!
