Honey Sriracha Chicken Wings

Honey Sriracha Glaze:

• 5 tablespoons butter
• 1 tablespoon flour
• 1/4 cup honey
• 1/4 cup Sriracha
• 1 tablespoon soy sauce
• Juice of 1 lemon

Directions:

1. Melt butter in a small saucepan over medium heat.
2. Whisk in flour until lightly browned, about 1 minute.
3. Stir in honey, Sriracha, soy sauce and lemon juice.
4. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.

Chicken:

• 2 pounds chicken wings (or thighs or any other pieces parts)
• 3 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine wings, melted butter, vegetable oil, garlic powder, salt and pepper.
4. Place wings onto the prepared baking sheet and bake for 30 minutes, turning over half way through.
5. Dip wings in Honey Sriracha Glaze, return to pan and broil until crisp and slightly crusted.

***

Honey Lemon Wings 

1 Tbsp soy sauce

1/3 cup honey

3 Tbsp lemon juice

2 tsp cornstarch mixed with 2 Tbsp water

***

​

Lemony Asparagus and Green Beans

Ingredients

• 1 large lemon
• 1 lb. green beans, trimmed
• 2 lb. asparagus, trimmed
• 1 cup mayonnaise
• 5 slices bacon, chopped
• 2 medium shallots, finely chopped
• 1/4 c. chopped pecans
• 2 tablespoons minced fresh tarragon
• Salt & Pepper to taste

Directions

• Grate lemon zest, squeeze the juice & set aside.
• Heat large saucepot with salted water to boiling on high.
• Add green beans; cook 1 minute.
• Add asparagus; cook 2 minutes then drain
• In skillet cook bacon until crisp, transfer to small plate.
• To bacon fat in skillet, add shallots; cook 3 minutes, then turn off heat.
• Whisk in lemon juice, salt, pepper, mayonnaise & tarragon
• In pot used to cook vegetables, toss shallot mixture with vegetables; transfer to serving platter.
• Top with bacon, pecans and lemon zest

***