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Detroit Hot Honey Chicken Wings

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Chicken Wings 2
I remember my college days like they just happened yesterday. I recall all those tailgating parties my friends and I used to attend where food was always center of attention (more than the actual games). Today, I’m brought back to those wonderfully silly moments because of this traditional recipe of chicken wings.

Chicken wings are the staple of tailgating parties across the continental America without a doubt. I can’t imagine what bars, parties or drinking sessions would be like without having munched on chicken wings. What’s not to love about them, right? They’re spicy and nice and if they’re perfectly done, they give just enough kick to jumpstart your mouth.

What’s the purpose of having these chicken wings spiced like this? I personally believe that it’s more fun this way but I would absolutely agree if the only reason why hot sauce is added is to prepare your mouth for another big round of cold beer. Yes, I do think you can’t enjoy chicken wings without beer.

Forgive me but I grew up knowing this to be the only accepted method of consuming both beer and wings. It’s no fun without the other. They say that no good conversation ever started with eating salad, well, with the beer and wings combo, I’d have to agree.


  • 2 pounds chicken wings, tips discarded
  • 1 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup honey
  • 1/2 cup butter, melted
  • 1/2 cup hot sauce
  • sesame seeds


  1. Start by preheating the grill for medium – high heat. Lightly oil the grate in the process.
  2. Thoroughly wash the wings and pat dry with paper towel. Use cayenne, salt and pepper to season the meat.
  3. Cook the seasoned wings on the preheated grill; you can tell if it’s cooked through when the juices run clear. That should be about 20-30 minutes depending on the size of the wings.
  4. Brush the meat constantly with honey while cooking it. Pour half a cup into a container and use a small brush.
  5. In a large bowl, add melted butter, the remaining honey, hot sauce and mix well.
  6. Remove the wings from the grill and toss them into the bowl. Let the hot butter sauce coat all of the wings.
  7. You can serve them as is or return to the grill for another minute so the sauce would set.
  8. Garnish with sesame seeds and some dipping sauce. Best served warm.

Baked Honey Mustard Chicken Thighs

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Baked Honey Mustard Chicken Thighs 2

Baked goods are the best. If you’re like me, you also love the convenience of having to pop something into the oven and cook. That’s how I prefer to cook my chicken dishes because they take no time to bake at all. On days when you don’t have the extra time to whip up complicated dishes, this recipe will surely help you out.

I scratch my head sometimes because I have to cook for a family that easily loses their interest in food that’s been on my dinner table one too many times this week. Besides, having pasta 4 out of 7 nights, I’d probably wonder if there was something better in store for next week too.

Personally, I don’t find anything wrong with chicken dinners every night for as long as each recipe would be different. If you’ve got to serve chicken (because my kids love them) like I do, this will surely give your taste buds a ride. The ingredients aren’t difficult to find; some may already be kitchen staples too. Have fun making this like I did.


  • 1/4 to 1/3 cup smooth Dijon mustard
  • 1/4 to 1/3 cup honey
  • 1 Tbsp olive oil
  • 2-3 pounds chicken thighs (or legs)
  • Salt
  • Slivered Almonds
  • 2 sprigs rosemary or Italian parsley
  • Freshly ground black pepper
  • 1 Red Bell Pepper, sliced


  1. Preheat the oven to 350°F. In the meantime, prepare a large bowl and throw in the honey and olive oil. Next, add a pinch of salt and pepper to taste. If the seasoning isn’t quite adequate, add more salt and the mustard until the desired flavor is achieved.
  2. Season the chicken thighs lightly and arrange them skin-side up in a shallow casserole dish. Massage the honey mustard sauce over the chicken. Add the rosemary sprigs in between the chicken pieces.
  3. Add your sliced bell pepper and silvered almonds.
  4. Place the casserole in the oven and bake for about 45 minutes. Insert the meat thermometer needle in one piece and watch if the temperature reaches 175 °. The juice would probably run clear once you’ve pierced the chicken. When done, remove the casserole and scoop out the excess fat.
  5. Sprinkle some freshly ground pepper before your serve. Best served hot.

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