I’ve challenged myself to post 29 honey recipes in the next month – BEFORE Rosh Hashana.
Not just your Bubbe’s honey cake. As a beekeeper and avid cook I can take you and your honey places you’ve never been before- culinarily speaking.
So let’s get Buzzin’.
Lets talk about wings. Bee wings specifically. Did you know that bees have 2 pairs of wings? There is a component of these 2 pairs called Hamuli, similar to the teeth on Velcro, that allow the pairs on either side to join, making it almost like having 3 pairs of wings! Depending on what the bee is doing they will use their wings in different ways for take-offs, landings, navigating, ventilating the hive, or evaporating nectar for honey.
My favourite piece of chicken happens to be the wing. Although a chicken wings lacks the functionality of our bee friends’, it can certainly be just as versatile, with many culinary versions to it’s credit. Here’s my recent version of wings – chicken wings, that is. We’ll let The bees keep flying.
Honey & Sesame Hot Wings
You Will Need:
- Large bowl
- Medium bowl
- Baking pan/sheet with wire rack
- 1kg chicken wings cut into parts
- 2 tablespoons baking powder
- 15g of kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika – we use a combination of Moroccan and smoked
- 1 teaspoon granulated garlic
For the sauce –
- 75g sriracha sauce (with garlic is better, but not critical)
- 75 g honey
- 1 tablespoon of rice vinegar (seasoned is better, but not critical)
- 1/4 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
How to do it:
- Prepare your pan/rack arrangement
- The point is to keep the chicken off of the pan directly. I use little foil balls to raise it up about 2cm from the pan surface.
- pre heat the oven to 220c
- put your wing parts in the large bowl
- Mix the dry ingredients together and then divide in half
- Sprinkle half of this mixture over the wing parts and toss to coat
- Sprinkle the remain half of the dry mixture onto the wings parts and toss again
- put the wings on the prepared rack – don’t crowd. If it’s too crowded to this in 2 batches
- Bake in the prepared oven for 20 minutes
- Flip them all and bake for about 15 more minutes until crispy
Whilst the baking continues… Prepare the sauce!
Thoroughly combine the sriracha, vinegar, and honey in the medium bowl
10. Remove wings from oven
11. Using the forks, dip each wing into the sauce and then move it to a platter.
- You could do this all together in a bowl and then toss, but my tossing skills are lousy, so I do it this way.
12. When all have been dipped and platter-ed (plated?), sprinkle liberally with sesame seeds.
Serve with any excess sauce on the side.