- 4 lbs. chicken wingettes and/or drummettes (we went for a mix of both)
- Kosher salt and freshly ground black pepper
- 1 cup soy sauce (we used reduced-sodium soy sauce)
- 1 cup honey
- ¼-1/3 cup sriracha (I used 1/3 cup)
- 3 Tbsp. roughly chopped cilantro, for garnish (we used whole leaves)
- Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the salt and pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
- While the chicken wings are cooking, take a large mixing bowl out and whisk together the soy sauce, honey and sriracha in it. Once the chicken wings are fully cooked, place them in the bowl, tossing to coat in the sauce. Place the chicken wings on a plate afterwards and sprinkle the cilantro on afterwards. Serve immediately.
These wings live up to their name, there’s a really nice balance of sweet and spicy in it. The cilantro does add a nice freshness and works with the other flavors but if you don’t like cilantro then you can omit it and still have a tasty chicken wing on your hands !
Recipe source unknown.
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- 2 pounds chicken wings, separated and wing tips removed
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cayenne
- 1 teaspoon mustard powder
- 1 teaspoon dried basil
- 1 teaspoon celery salt
- 1 teaspoon salt (we used table salt)
- 1 teaspoon pepper (we used freshly ground black pepper)
- 1 cup pepper jam (we used Braswell’s Savory Sweet Heat Hot Jalapeño Pepper Jelly)
- 1 tablespoon agave nectar
- 1 tablespoon butter (we used unsalted butter)
- 3 habaneros, minced and divided
- Dash salt
- Turn your oven on and preheat it to 250 degrees. Pat the wings dry, placing them in a large mixing bowl afterwards. Add the baking powder and the seasonings (garlic powder-pepper), tossing the wings to coat them in the mixture.
- Take a greased baking sheet* and place the wings on it, letting it cook for 30 minutes. Pull the sheet out of the oven and flip the wings over.
- Turn the heat up to 425 degrees. Place the chicken wings back in the oven to cook for another 30 minutes or until they’re fully cooked and crispy. If you’d like your chicken wings even crispier, you could place them under the broiler for a few minutes (we didn’t broil our wings).
- When the wings are close to being done cooking, take a saucepan out and add to it the pepper jam, agave nectar, butter, 2 minced habaneros and the dash of salt. Heat the mixture up just enough for everything to combine and is easily pourable.
- Place the wings in a large mixing bowl, pouring the jam mixture over the wings afterwards, tossing to ensure the wings are fully coated in the jam mixture.
- Sprinkle the remaining minced habanero over the wings and eat immediately !
*We lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray.
These wings were addictively delicious ! We tried the wings without the minced habanero and they had some heat but not nearly as much as we were expecting. We tasted the sweetness from the jam and agave nectar more than the heat in some bites but once we added the minced habanero onto the wings that helped bring more heat to each bite. We hope you enjoy them as much as we did !
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Braswell’s or Chile Pepper magazine.
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- 3 pounds bone-in country-style pork ribs
- 1 (6-ounce) can tomato paste
- ½ cup apple cider vinegar
- 1/3 cup firmly packed light brown sugar
- 3 tablespoons stone-ground mustard
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
- 1 tablespoon chili powder
- 1 tablespoon liquid smoke (we used hickory smoke)
- 1 teaspoons ground black pepper (we used freshly ground black pepper)
- 1 teaspoon kosher salt
- ¾ teaspoon ground red pepper
- 2 cloves garlic, minced
- Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Place the ribs down on the bottom of the slow cooker.
- Take a medium-sized mixing bowl out and add to it the remaining ingredients (tomato paste – minced garlic), stirring to combine. Pour the tomato mixture over the ribs, turning the ribs so they get thoroughly coated in the mixture.
- Place a layer of paper towels over the slow cooker, putting the lid on afterwards. Cook on LOW for 5 to 5 ½ hours or until the meat’s tender. Serve the ribs with the sauce and enjoy !
The meat was practically falling off the bone, it was so tender ! You take a bite and you can taste a sweet and spicy flavor but you’ll get some smokiness at the end of the bite. A great recipe when you’re hankering some ribs but don’t feel like cooking outdoors.
We got this recipe from a Paula Deen magazine.
We weren’t paid in any form to promote the magazine.
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- 2 Tbsp. hoisin sauce
- 1 Tbsp. brown sugar (we used light brown sugar)
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. rice vinegar
- 2 tsp. toasted sesame oil
- 1 tsp. grated ginger
- ¼ tsp. crushed red pepper
- 4 (6-oz.) salmon fillets
- Cooking spray
- ¼ tsp. kosher salt
- 2 Tbsp. sliced green onions
- Preheat your oven to 400 degrees. Take a baking dish (we used a 13- x 9-inch baking dish) and spray the inside of it with cooking spray. In a small bowl, mix together the first 7 ingredients together until combined. Place the salmon in the baking dish (we put ours in skin-side down), sprinkling the salt over the fillets afterwards. Pour the sauce over the salmon and stick the dish in the oven for 15 minutes, basting occasionally (we basted around every 5 minutes). Sprinkle the green onions over the salmon and eat right away.
This really is an easy dish to make. It’s sweet and has some heat to it. We didn’t taste the sesame oil really but we enjoyed the other flavors a lot !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
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- 2 (2- to 2 ½ lb. each) slabs St. Louis-style pork spareribs
- 1 Tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- ½ cup honey
- 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- 2 Tbsp. Asian hot chili sauce (such as Sriracha) (we used Sriracha)
- 1 Tbsp. fresh lime juice
- 1 Tbsp. butter (we used unsalted butter)
- 1 tsp. dry mustard
- 1 tsp. ground ginger
- Preheat your oven to 325 degrees. Rinse the ribs, patting them dry afterwards. Slice into the thin membrane on the back of the ribs and pull it off. Sprinkle the salt and pepper all over the ribs before wrapping each slab tightly in aluminum foil. Place the foil-wrapped slabs on a jelly-roll pan (we used a baking sheet lined with aluminum foil) and stick in the oven for 2 to 2 ½ hours or until the ribs are tender and the meat pulls away from the bone.
- Take a saucepan and add to it the following ingredients, stirring to combine: honey, soy sauce, Sriracha, lime juice, butter, dry mustard and ground ginger. Set the heat to high and wait for the sauce to come to a boil, stirring occasionally during that time. Once boiling, turn the heat down to medium-low, letting it simmer for 5 minutes or until the sauce has been reduced by half (we went with 5 minutes). Transfer the sauce to a bowl (we left the sauce in the saucepan and just took the saucepan off the heat).
- Take the slabs out of the oven, setting the oven to broil mode afterwards (we moved our rack up one from the middle at this point). Carefully take the slabs out of the foil and place them on an aluminum foil lined baking sheet (we used a different foil lined baking sheet for this). Brush each slab with 3 Tbsp. honey mixture (we just brushed the meaty side with the honey mixture).
- Broil for 5 to 7 minutes or until they look browned and sticky. Brush on the remaining sauce before digging in.
This was the first time we’d ever cooked ribs in the oven and they came out good ! The ribs were a little salty but all we have to do is cut down on the salt next time to eliminate that problem. The ribs looked so sexy after going under the broiler and after they got brushed with more sauce before getting served. The sauce was sweet but had a little heat to it as well.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
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