Photo By: artcasta from @gettyimages via Canva.com.
Honey-Citrus Chicken Wings With Candied Pecan Crunch
Recipe developed by Chef Abe Van Beek in partnership with Kitchen Collaborative for the National Honey Board
https://honey.com/recipe/honey-citrus-chicken-wings-with-candied-pecan-crunch
Yield: Makes 1 serving
Ingredients
For Herb Blend:
□ 2 oz – Fresh Thyme
□ 2 oz – Fresh Parsley
□ 1 oz – Fresh Rosemary
For Honey-Citrus Glaze (Yield about 2 C):
□ 3 C – Fresh Orange Juice
□ 8 oz – Honey
□ 1 tsp – Cayenne Pepper
□ 1 tsp – Kosher Salt
For Candied Pecan Dust:
□ 4 oz – Candied Pecans
□ 1 tsp – Ground Cayenne Pepper
For Chicken Wings (per serving):
□ 3 oz (about 2) – Chicken Wings, Cooked
□ 2 oz – Honey Citrus Glaze, Recipe Below
□ ½ oz – Candied Pecan Dust, Recipe Below
□ As Needed – Orange Zest, for Garnish
□ As Needed – Herb Blend, for Garnish
Directions
For the Herb Blend:
-Clean all herbs from stems. Combine and chop with a sharp knife.
-Transfer to a suitable container. Cover, label, date, and refrigerate.
For the Honey-Citrus Glaze:
-Heat orange juice in a saucepan and slowly reduce by one third.
-Add honey and stir until completely dissolved.
-Add cayenne pepper and salt and stir until
completely dissolved.
-Remove from heat and cool rapidly.
-Transfer to suitable container. Cover, label, date,
and refrigerate.
For Candied Pecan Dust:
-Add ingredients to food processor (robot coupe) and pulse until coarsely chopped. If refrigerated, cover, label, date, refrigerate.
For the Chicken Wings (per serving):
-Toss cooked chicken wings in Honey-Citrus Glaze to thoroughly coat.
-Transfer coated wings to a sizzle tray or
baking sheet.
-Place coated wings into 500°F oven and cook for 3 to 4 minutes to set glaze
-Remove from oven and plate the glazed wings.
-Garnish with candied pecans dust, orange zest, and Herb Blend.
