Spicy Honeyed Chicken Wings

I tore this recipe out of a 2019 Fine Cooking magazine that I got from who knows where and who knows when, but I’ve had it on the refrigerator door for months just waiting to be made. The recipe calls for Bomba Calabrese hot sauce which I could not find anywhere local. However randomly in one of my Hello Fresh boxes were two packets of Calabrese hot sauce so obvi I had to finally make these wings.

This recipe was different than a lot of wing recipes I have seen, hence why I probably ripped out the page and saved it. The end result was really good, the anchovy paste gives it a depth of flavor that just hits differently but deliciously.

These wings twice cooked, once in the oven, finished on the grill and then drizzled with some of the remaining sauce.


1/14 cups canned crushed tomatoes, preferably San Marzano

1/4 cup honey

1/4 cup Italian hot sauce, such as Bomba Calabrese Hot Sauce

1/4 cup olive oil

2 TBS white distilled vinegar

1 1/2 TBS anchovy paste

1 packed tsp. lemon zest

1 packed tsp. orange zest

1 tsp. fresh thyme leaves

Kosher salt


3 lbs. Chicken wings

1/4 cup canola oil; more for the grill if needed.


Position a rack in the center of the oven and heat the oven to 400 degrees F. Place a large heavy duty rimmed baking sheet in the oven until it’s hot, about 10 minutes.

In a blender or food processor, combine the tomatoes, honey, hot sauce, olive oil, vinegar, anchovy paste, zests, thyme, 1 tsp. salt and 1/4 cup water. Purée until smooth, about 1 minute. If not using right away, cover and refrigerate up to 5 days.

In a large bowl, toss the wings with the with the canola oil, 1 TBS salt and 1/4 tsp. pepper. Remove the baking sheet from the oven and dump the wings onto the hot baking sheet. Arrange in a single layer with tongs. Return to oven and bake until the wings and oil begin to sizzle, 12 to 13 minutes.

Remove the wings from the oven, transfer to a large bowl, and toss with half of the sauce. Let stand 10 minutes.

Arrange the wings evenly on the hot grill. Grill until browned and charred in places, turning every 3 minutes for a total of 9 minutes.

As the wings finish cooking, transfer them to a large, clean bowl. Drizzle with some of the remaining sauce, and serve the sauce of the side.

Chicken Curry Puffs

This recipe hails from {ahem} All Recipes. I usually stay away from that site because the recipes are from every day Joe’s and if you stay too long you will find the same recipe made 1,368 different ways. I usually end up questioning the recipe and  cursing the reviews. Now you may loooove that site and send your recipes in and if that is the case I have probably judged your recipe. Just kidding…actually I’m not.

Here is where I become a hypocrite. I was offered a free subscription to the All Recipe magazine and if you know me, you know I lOVE magazines, so of course I took it. And after skimming through 4 of them I finally found a recipe I wanted to make. My mind instantly went back to the chicken curry pasties we I devoured in London. These took a little work and would be great for a party if you can wrangle someone to help you fill them. These turned out good, you should make them.

Instead of writing out the entire recipe, here is the LINK.

The filling makes enough to fill at least 3 puff pastry sheets, so we had a lot of filling left over. But that’s not a bad thing because it’s good on it own. The only thing I would do next time was add a spicier chili. Oh and maybe spend more time closing these suckers up, most of mine popped open.

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