Hot Wings on a Dare

3 lb chicken wings (cut into flats & drumettes)
2 Tbsp Sticky Sriracha Wings
1/2 Tbsp Wasabi Habanero
1/2 Tbsp Hot Fried Chicken


  • Wash & dry chicken wing pieces, set aside
  • Combine all three seasonings in a bowl.
  • Add chicken pieces and use your hands to coat them well.
  • Preheat oven to 425 degrees.
  • Meanwhile, line baking pan with aluminum foil, lay chicken wings 1/4” apart.
  • Bake 25 minutes on top rack, turn over & bake another 25 minutes ’til golden – longer if wings are meaty.
  • Then remove & plate.

Make sauce for dipping:

  • 1/4 cup chicken broth
  • 2 cubes of butter
  • 1 Tbsp of honey
  • 1 Tbsp Hot Molasses
  • 1 Tbsp Hot Fried Chicken
  • Heat & stir well all ingredients in sauce pan over medium heat.
  • Then put sauce in dipping dish.

Serve with sugar snap peas, cucumber spears, jicama sticks, & plain greek yogurt dip sprinkled w/ garden herbs & ginger.

Brussel Sprouts & Cauliflower Roast

1 dozen brussel sprouts (halved)
12 pieces cauliflower florets (halved)
Olive Oil Spray
1 Tbsp Sriracha Teriyaki
2 tsp Hot Fried Chicken
1 tsp Toasted Sesame
1/2 lemon

Dip: 1/4 cup olive oil mayo seasoned w/ 1 tsp Lemon Citrus



  • Make dip first by mixing well the mayo & Lemon Citrus, refrigerate to serve cold later.
  • In a bowl, combine brussel sprouts & cauliflowers and spray olive oil lightly to coat all pieces.
  • Line a baking pan with foil and lay the veggies onto it in one even layer.
  • Combine seasonings in a small bowl (or our blend bottle) & sprinkle it onto the veggies.
  • Preheat oven at 400 degree.
  • When hot, place pan on top rack & roast the veggies for 15-20 minutes ’til golden brown. (longer if desired but don’t burn it)
  • Remove from oven, squeeze lemon juice all over, then serve in a bowl.

Delicious with pan fried thickly sliced bacons drizzle w/ spicy olive oil (made w/ 1 tsp The Works + 1/4 cup olive oil).