Chicken Wings with Spicy Mayo Marinade
MAKES 4 TO 6 SERVINGS
Spicy, sweet, tangy, buttery—these crave-worthy chicken wings have it all.
5 pounds chicken wings
1 cup mayonnaise*
¼ cup honey
½ cup plus 2 tablespoons hot sauce,* divided
1 tablespoon lime zest
2 tablespoons fresh lime juice
1 tablespoon kosher salt
2 teaspoons ground black pepper
½ cup unsalted butter, melted
2 tablespoons apple cider vinegar
2 cloves garlic, grated
1. Cut off and discard wing tips; cut wings in half at joint, if desired. Place in a large resealable plastic bag.
2. In a small bowl, stir together mayonnaise, honey, 2 tablespoons hot sauce, lime zest and juice, salt, and pepper. Pour over wings, tossing to coat. Seal bag and refrigerate for at least 4 hours or up to overnight.
3. Preheat oven to 400°. Line a large rimmed baking sheet with foil; place a wire rack on foil. Drain wings, discarding marinade. Place in a single layer on prepared pan.
4. Bake until golden brown, 45 to 50 minutes, turning wings every 10 minutes to prevent burning.
5. In a medium saucepan, heat butter, vinegar, garlic, and remaining ½ cup hot sauce over medium heat, stirring to combine. Drizzle half of the butter mixture over wings; serve remaining sauce on the side. Serve immediately.
*We used Duke’s Real Mayonnaise and Crystal Hot Sauce.
Pineapple-Jalapeño Shandy
MAKES 6 SERVINGS
With tropical flair and a touch of heat, this shandy is addictively tasty.
¼ cup water
¼ cup clover honey
1 small jalapeño, halved and seeded
1 cup chopped pineapple
1 small jalapeño, seeded and thinly sliced
1½ cups cold pineapple juice
¼ cup fresh lime juice
3 (12-ounce) bottles coldlager beer
Garnish: sliced jalapeño, pineapple wedges
1. In a small saucepan, bring ¼ cup water, honey, and halved jalapeño to a boil over medium-high heat. Remove from heat; let steep for 15 minutes. Strain honey syrup through a fine-mesh strainer; discard jalapeño.
2. In a large pitcher, muddle chopped pineapple and sliced jalapeño. Stir in honey syrup, pineapple juice, and lime juice until well combined. Cover, and refrigerate for at least 1 hour or until ready to serve. Just before serving, stir in beer. Divide mixture among 6 glasses filled with ice. Garnish with jalapeño and pineapple, if desired.
Beer-Battered Cauliflower with Lemon-Herb Sauce
MAKES ABOUT 6 SERVINGS
These freshly fried florets are a must-have party starter.
1½ pounds cauliflower florets
1 cup plus
