Ronnie's Notes
You can never have too many recipes for chicken wings, whether or not you watch or even care about the Superbowl.
My latest chicken wing recipe came about recently, after I attended a honey tasting with my friend Liz Rueven, who blogs at Kosherlikeme. We went to Red Bee Apiary in Weston, Connecticut, where all of us were in rapt attention as beekeeper Carla Marina Marchese told us all about different kinds of bees and different kinds of honey. Then we had a feast of single origin honeys with tidbits of food (cheese, fruit and so on) that went best with them.
Of course, everyone knows that there are many varieties of honey and they all have a unique flavor. No different than wine, for example. You don't have to be an expert to understand and appreciate the differences. But it is fun to taste several all in one sitting. So I recommend this place (or one near you if you don't live in Connecticut).
After it was all said and done I bought a few jars of honey and experimented with them.
Buckwheat honey proved to be very interesting to work with. It has a distinct, intense, almost molasses-ey flavor that makes it a big winner for cookies, muffins and similar types of baked goods. Or baked apples. Or mashed sweet potatoes and so on.
But my favorite was this recipe for chicken wings. Just in time for Superbowl. Or whenever.
Instructions
Preheat the broiler with the rack at least 6-inches from the heat.
Place the honey, orange juice, chives, mustard, orange peel and salt and pepper in a bowl and mix for a minute or so or until well blended.
Add the chicken wings and toss them in the liquid to coat all the surfaces. (You can let the chicken marinate for an hour or so if you wish.) Place the wings in a single layer on a baking sheet.
Broil the wings for , turning them every to prevent over-browning.