Honey Hot Chicken Sliders Recipe

Ingredients

  • 3 chicken breasts, pounded 1/3 inch thick
  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 Tablespoon Cajun seasoning
  • 1 1/2 cups milk
  • 1 large egg
  • 1 cup honey
  • 1 1/2 Tablespoons hot sauce
  • 1 1/2 Tablespoons salted butter
  • 8-10 slider buns

Instructions

  1. Heat an inch of oil in a medium-sized frying pan on medium heat. Heat until the oil is hot and sizzles when you sprinkle flour in it, about 8 minutes.
  2. Place flour and seasoning in a shallow dish. In another dish, whisk egg and then add milk and whisk until combined.
  3. Slice chicken into slider-sized pieces, 2-3 per breast. Dredge in flour mixture, dip in egg/milk mixture, then dredge in flour again. Place in hot oil and fry on each side until golden, and juices run clear, 4-5 minutes per side. Place fried chicken pieces on a paper towel-lined plate to drain the excess oil.
  4. In a small saucepan, heat honey, hot sauce, and butter on medium-low until warm. Dip each piece of chicken completely in the mixture twice to fully coat. Place coated chicken on warm slider buns and serve.

Sticky Sriracha-Honey Chicken Wings Recipe

Ingredients

  • 10 chicken wings, split to create 20 wings (10 mini drumsticks, 10 winglets)
for the glaze
  • 4 tablespoons honey (I used Melissa’s orange blossom honey)
  • 2-3 tablespoons sriracha
  • juice of 1 lemon
  • 4 tablespoons soy sauce
  • 1 tablespoon chili jam/peach chutney

Instructions

  1. Pre-heat the oven to 200°c.
  2. Combine all the glaze ingredients in a bowl and mix well.
  3. Add the chicken wings and allow to marinate for 10 minutes.
  4. Place the marinated chicken wings on a greased baking tray in a single layer and spoon a little of the glaze over each wing.
  5. Place in the oven and allow to bake for 20-25 minutes.
  6. In the meanwhile, place the remaining glaze in a microwaveable bowl and microwave for 2-3 minutes until the glaze is hot and thickened slightly.
  7. Half way through baking, turn the wings and baste them with the remaining glaze.
  8. When the wings are cooked through and sticky, remove from the oven and allow to cool for 5 minutes before serving.

Honey Barbecue Pulled Beef Sandwiches Recipe

Ingredients

  • 3 – 4 pound blade chuck or cross rib beef roast
  • salt and pepper to season the roast
  • 1 1/2 cups plain tomato sauce
  • 1 medium red onion very finely diced
  • 4 cloves garlic finely minced
  • 1/2 to 1 tsp chipotle powder to taste depending on spice level you prefer
  • 2 tsp smoked paprika
  • 2 tsp dry mustard powder
  • 1/2 tsp ground cumin
  • 1 tsp ground thyme
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
For the Creamy Dijon Cole Slaw
  • 2 cups shredded cabbage
  • 1 large grated carrot
  • 1/2 cup mayonnaise
  • 1 1/2 tbsp whole grain Dijon mustard
  • 1 tbsp apple cider vinegar
  • 3 tbsp sugar or 2 tbsp honey
  • salt and pepper to season

Instructions

  1. Season the beef roast with salt and pepper. heat a couple of tablespoons of vegetable oil in a cast iron or heavy bottom skillet and then brown it on all sides.
  2. Transfer the roast to a covered roasting an or dutch oven.
  3. Stir together the tomato sauce, garlic, onions and all of the spices, salt and pepper.
  4. Pour over the roast, cover and cook in a 325 degree F oven for about 3 hours or a little longer for a larger roast, until the meat is tender and falling apart. I like to turn the roast in the sauce half way through the cooking time.
  5. When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.
  6. Add the honey and vinegar and simmer for about 15 – 20 minutes or until it thickens to a barbecue sauce consistency.
  7. Using a fork (or just your fingers if the roast has cooled down sufficiently) pull the beef apart in small finger with pieces, removing any excess fat as you go.
  8. Pour the hot sauce over the beef.
  9. Serve on toasted burger buns or artisan crusty bread. I love to serve it with some Creamy Dijon Cole Slaw.
To make the slaw
  1. Stir together the mayo, Dijon mustard, vinegar, sugar (or honey), salt and pepper.
  2. Toss together well with the cabbage and carrot.

Honey Chipotle BBQ Chicken Recipe

INGREDIENTS

  • 2 pounds boneless skinless chicken thighs or breasts
  • ¾ cup ketchup
  • 2-3 chipotle peppers in adobe sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • ¼ cup honey
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper

INSTRUCTIONS

  1. In a blender or food processor combine ketchup, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
  2. Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.

Honey Barbecue Wings Recipe

Ingredients

  • 3 pounds chicken wings
For the chicken wing dredge
  • 2 cups flour
  • 3 tbsp powdered ginger
  • 1 tsp cayenne pepper
  • ½ tsp nutmeg
  • ½ tsp ground thyme
  • 3 tbsp salt
  • 1 tbsp ground black pepper
For the Honey Barbecue Glaze
  • 1 clove finely minced garlic
  • 1 tbsp vegetable oil
  • 1 cup honey
  • pinch salt
  • ½ tsp pepper
  • ½ tsp chili flakes (optional if you don’t want it spicy)
  • ½ cup Bourbon Barbeque Sauce or other good quality BBQ sauce
For the egg wash
  • 2 eggs
  • 4 tbsp water

Instructions

To make the spiced flour dredge
  1. Mix together the flour, powdered ginger, cayenne pepper, nutmeg, thyme, salt and pepper.
  2. Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.
  3. Wash, pat dry, trim the tips and cut the wings into sections.
  4. Dip the wing pieces into the flour mixture, then quickly into the egg wash then dip again in a final dredge in the flour mixture.
  5. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.
  6. Fry until golden brown, about 15-20 min depending on the size of the wing pieces.
  7. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey barbeque glaze. Serve immediately
To make the Honey Barbecue Glaze
  1. In a small saucepan saute the garlic in the oil for only a minute. Do not let the garlic brown.
  2. Add the honey, salt, pepper, chili flakes,and barbecue sauce.
  3. Simmer over low heat for 10-15 minutes. Watch it closely as it can foam up and boil over easily.

Honey Sriracha Flank Steak Recipe

Ingredients:

  • 2 tablespoons honey
  • 2 teaspoons Sriracha
  • 1/2 teaspoon salt
  • 3 heavy dashes ground black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 lb flank steak, cut into two equal-sized pieces
  • 1 teaspoon chopped parsley
  • Lime wedges

Instructions:

  1. Combine the honey, Sriracha, salt, black pepper and butter together. Stir to mix well.
  2. Marinade the steak with half the butter mixture, save the remaining. Marinade for 30 minutes or best 2 hours.
  3. Fire up a grill and grill the flank steak on both sides, about 5 minutes on each side or until the steak is just cooked through on the inside. Grill longer if you want the steak well done. Slice with a chef’s knife and serve it immediately with fresh lime wedges and the remaining honey Sriracha butter.

Baked Chipotle Honey Lime Hot Wings Recipe

INGREDIENTS

  • 24 chicken wings with skin , rinsed and patted dry (approx 3 pounds)
Chipotle Chicken Rub
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
Honey Lime Hot Sauce
  • 1/4 cup honey
  • 2 tablespoons lime juice whisked with 1/2 teaspoon cornstarch
  • 1/2 – 1 1/2 teaspoons Frank’s hot WINGS Sauce not Frank’s original
  • 1 tablespoon butter

INSTRUCTIONS

  1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
  2. In a small bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching (they will be snug). Add remaining Rub ingredients and wings to freezer bag and repeat.
  3. Bake on upper middle rack for 45-50 minutes at 400 F degrees. Move oven rack approximately 6-8″ from broiler and turn oven to Broil. Broil to desired crispiness, watching closely so they don’t burn! Optional – for extra crispiness, flip chicken wings over and broil the other side until crispy.
  4. While wings are cooling, melt butter over medium heat in a small saucepan. Whisk in remaining Honey Lime Hot Sauce ingredients** and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 1 minute. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
  5. Add cooked chicken to a large bowl and gently toss with Honey Lime Hot Sauce with a spatula OR serve Honey Lime Hot Sauce as a dip

Honey Sriracha Grilled Shrimp Recipe

Ingredients

  • 4-5 wooden skewers
  • 1 lb. large shrimp, deveined and shells removed
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cloves
  • 4 Tablespoons honey
  • 6 Tablespoons Sriracha
  • 1 Tablespoon lime juice
  • optional garnish: lime wedges and freshly chopped cilantro

Instructions

  1. Soak the wooden skewers for 20 minutes before grilling.
  2. Heat grill to medium high heat, about 400 ºF.
  3. In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
  4. Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
  5. Place prepared shrimp on wooden skewers.
  6. Spray grill grates with cooking spray or rub with olive oil soaked rag.
  7. Place skewer shrimp on the grill. Grill for 3-4 minutes, until the shrimp releases from the grill. Flip the chicken over and grill on the other side for 4-5 minutes.
  8. Using a brush, gently brush the honey sriracha glaze on both sides of the shrimp. Grill each side for one more minute.
  9. Remove from grill.
  10. Glaze the shrimp one last time. Garnish with lime wedges and fresh cilantro.

Honey Garlic Meatballs Recipe

Ingredients

For the sauce
  • 4-5 cloves minced garlic
  • 2 tbsp olive oil
  • 1 cup water
  • 1 cup honey
  • 1/2 cup light soy sauce
  • 1/2 tsp Chinese 5 Spice Powder
  • 1/2 tsp coarsely ground black pepper
  • 2 tbsp corn starch dissolved in 1/4 cup wateras a thickening slurry
For the meatballs
  • 2 lbs coarsely ground pork or beef or half & half of both
  • 1 cup bread crumbs lightly packed
  • ¼ cup milk
  • 1 egg
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground dry thyme
  • ½ tsp ground cumin
  • 4 tbsp finely chopped green onion
  • 2 tbsp freshly grated ginger substitute 2 tsp powdered ginger if necessary
  • 2 cloves minced garlic

Instructions

To prepare the sauce
  1. Heat the olive oil in a small saucepan over medium heat.
  2. Add the minced garlic and sauté for only a minute or so until it softens but does not brown.
  3. Add the water, honey, soy sauce, 5 spice powder and pepper. (Do not add salt, there is plenty on the soy sauce.)
  4. Let this mixture simmer for a few minutes then thicken with the slurry of cornstarch and water. Stir constantly as you add the slurry to the sauce. cook for an additional minute before taking the sauce off the heat.
To prepare the meatballs
  1. Pour the milk over the breadcrumbs to soak while you gather the rest of the ingredients.
  2. Put all ingredients in a large bowl and mix together well.
  3. Form into 2 inch balls. Keeping your hands wet with cold water prevents the mixture from sticking to your hands.
  4. Brown the meatballs on all sides in a non stick frying pan for about 10 minutes. You want to get some good colour on them.
  5. Add the meatballs to a small covered casserole dish and pour the sauce over them. Bake in a preheated 350 degree F oven for 30-40 minutes; the sauce should be bubbling well at this point. Serve over steamed rice or thin Chinese noodles.

Sriracha Honey Hot Wings Recipe

Ingredients:

  • 1 tablespoon oil
  • 2 teaspoons toasted sesame oil
  • 1/4 cup sriracha, reduce to 2 tablespoons if needed
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 2 pounds chicken wings
  • oil for the pan

Instructions:

  1. In a large bowl, mix together the first 7 ingredients. Add the chicken wings and mix well. Marinate in the fridge for 1 hour. Remove the wings from the marinade, reserving the marinade.
  2. Indoors: Heat a bit of oil in a large nonstick pan over medium to medium- high heat. Add the chicken wings, cover and cook, flipping every so
    often until cooked through, about 12-15 minutes. Remove the lid, add the remaining marinade and turn the heat up to high to reduce the sauce. Enjoy immediately.
  3. Grill: When ready to cook, set the grill at medium to medium-high heat. Brush the grill with oil and grill the chicken wings, brushing with the remaining marinade and turning every so often until charred and cooked through, about 14-18 minutes.