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Bee Raw

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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
Georgia Tupelo
Oregon Maple Blossom
Oregon Meadowfoam

Wings Three Ways

Recipes >

Spice up your tailgate party with this easy and fast wings trio. The wings are baked all at once, divided into three batches, and tossed in their respective sauces - Boom. Done.

1. Start with 6 pounds of wings fresh or frozen. If frozen, defrost them first. Cut them in half if they are whole wings. Set aside with two large baking pans.

2. Prep sauces and dips (up to a day ahead of time)

Sriracha Honey Wings Sauce


  • ½ cup sriracha hot chili sauce
  • 3 Tablespoons Bee Raw Orange Blossom Honey
  • 1 ½ Tablespoons rice wine vinegar
  • ½ stick unsalted butter
  • ½ tablespoon kosher salt

Melt butter slowly in a medium saucepan, then, stir in all other ingredients until blended.  Heat through, but do not boil.  Split evenly into two bowls and set aside.

Honey and Ginger Wings Sauce


  • ¼ cup soy sauce
  • ½ cup Bee Raw Buckwheat Honey
  • 1 Tablespoon canola oil
  • ½ teaspoon rice vinegar
  • 1 garlic clove, finely chopped
  • 1 Tablespoon finely chopped or grated fresh ginger
  • 1 Tablespoon of water 
  • 1 Tablespoon toasted sesame seeds
  • 1 Scallion, chopped

Whisk together honey, soy sauce, canola oil, water, garlic and ginger in a medium saucepan.  Bring to a gentle boil, lower the heat and simmer for about 10 minutes, stirring often.  When consistency is about as thick as a light maple syrup, it’s ready. .  Split evenly into two bowls and set aside.

Toast sesame seeds and chop scallion.  Set aside for garnish.

Honey Buffalo Wings Sauce


  • 2 Tablespoons Bee Raw Basswood Honey
  • 2 sticks unsalted butter
  • 12 oz. of Louisiana hot sauce (we like Frank’s Red Hot Original Sauce, or Swamp Sauce)
  • 2 Tablespoons white wine vinegar
  • ½ teaspoon cayenne pepper
  • ½ Teaspoon Worchestershire sauce
  • 5 squirts of Tabasco, more if you want to
  • Salt to taste

Melt butter in medium saucepan.  Stir in other ingredients and simmer until heated through. Split evenly into three bowls and set aside:  two bowls will be for coating the wings during baking, the third is for extra dipping sauce.

Blue Cheese Dip


  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ¼ cup crumbled blue cheese (make sure it’s extra-strong)
  • ½ tablespoon fresh squeezed lemon juice
  • ½ clove minced garlic

Mix all ingredients together and refrigerate up to 1 day in advance

Wings


Preheat oven to 375.

Spread wings evenly on three separate baking trays.

Bake wings for 35-40 minutes, remove one tray at a time and coat using the first bowl of sauce.  Return to oven and bake for an additional 20 minutes.

Remove one tray at a time and coat using second bowl of sauce.

Place all wings on serving tray(s). Garnish Soy, Honey & Ginger Wings with chopped scallion and toasted sesame seeds. Serve Buffalo wings with blue cheese dip, celery sticks and orange slices.  The orange slices are the perfect pause between sauces, and a throwback to Fall days on the football field when the Moms brought orange slices for halftime.

 

Wings Three Ways