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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

1/2 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.

Recipe developed by Chef Abe van Beek in partnership with Kitchen Collaborative for the National Honey Board.