Appetizer Recipe: Homemade Tomato Salsa

Sometimes you just crave a good, light salsa with just enough spice to not overpower the flavor, and vice versa. If you opt for store-bought salsa, typically the more heat, the less chance of finding a nice, complex flavor. On the other side of the spectrum, sometimes "mild" ends up meaning overly sweet. This homemade salsa strikes the perfect balance! It's tangy with just the right amount of spice. We can't get enough of it. 

Ingredients

• 7 large Roma tomatoes
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 3 seeded and stemmed jalepeno peppers
• 3/4 cup fresh cilantro
• 1 1/2 teaspoons salt
• fresh ground pepper to taste
• 1/2 teaspoon ground cumin
• 2 dried ancho peppers, seeded and stemmed
• juice of one lime

1. First, use a large skillet and place the seeded and stemmed ancho peppers in. Cook over medium heat for a few minutes until they just start smoking.

2. Transfer from skillet to blender, add cumin and blend until turned into a fine powder. Remove the mixture from the blender and transfer to a small bowl. Save the skillet.

3. Core and halve the tomatoes, then set them cute side up to the skillet. Simmer for a few minutes or until the tomatoes start to soften. Quickly peel the skin from the tomatoes. Transfer the tomatoes into the blender with the hot peppers and cilantro and blend.

4. Back at the skillet, sauté the onions and garlic for only ten seconds. Add the blended tomato mixture to the skillet and stir. Season with salt, ground black pepper, and the cumin and pepper mixture.

5. Simmer on medium-low heat for about 15 minutes or until salsa sufficiently reduces

6. Add lime juice to temper the spiciness if desired.

7. Enjoy!

Party Recipe: Our Favorite Buffalo Wings

Nothing brings people together at a party like buffalo wings. Whether you're cheering on your favorite sports team or kicking back with a couple beers, buffalo wings are always a must-have on the menu. Perfect wings should have a great, crisp exterior while still remaining juicy inside, and of course they should be seasoned in the perfect sauce.

There are two ways to make buffalo wings: the traditional deep frying, and the slightly healthier baking. Today we'll provide directions for both. The sauce recipe stays the same, but the coating for the wings changes just slightly. To bake, coat the wings in just the spices, and don't add the cornstarch. Keep reading below for our favorite wings recipe...

Our Favorite Buffalo Wings

(makes 6-8 servings)

Ingredients

SAUCE

• 4 tablespoons unsalted butter
• 1/2 cup hot sauce (Frank's Louisiana Hot Sauce is the original and the most traditional)
• 2 tablespoons Tobasco sauce (adjust to taste depending on how hot you want the wings)
• 1 tablespoon dark brown sugar
• 2 teaspoons cider vinegar

WINGS (For Frying)

• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon table salt
• 3 lbs chicken wings, separate at the joints
• 3 tablespoons cornstarch (For frying. Omit if Baking)
• 3/4 cup flour (For baking. Omit if frying)
• 1-2 quarts peanut oil (For frying. Omit if baking)

Directions for baking

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
2. Place flour, cayenne pepper, black pepper, red pepper, paprika, and salt in a  large resealable plastic bag and shake to mix. Pat the chicken dry with paper towels.
3. Add the chicken wings, seal, and toss until the wings are well coated. Place the wings onto the baking sheet, then place the baking sheet in the refrigerator. Chill for at least 1 hour.
4. Preheat the oven to 400F.
5. While the wings are chilling, melt the butter in a saucepan over low heat. whisk in hot sauces, brown sugar, and vinegar until combined. Set aside until wings are done chilling.
6. Once done, dip the wings into the sauce mixture and place back onto the baking sheet. Bake for 22 minutes, then turn the wings and bake for another 22 minutes, or until wings are no longer pink in the center.
7. Enjoy!

Directions for frying

1. Preheat the oven to 200F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
2. While the oil heats, mix together cayenne, black pepper, paprika, red pepper, salt, and cornstarch in a small bowl. Dry the chicken with apaper towels, and places them in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
3. Fry half of the chicken wings until golden and crisp (about 10 to 15 minutes). Transfer the fried wings to a baking sheet with a slotted spoon, then transfer them to the oven to keep warm while you fry the second batch.
4. Meanwhile, create the sauce as above. Melt the butter in a large saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
5. Once all the wings are cooked, pour the sauce into a large bowl. Add the chicken wings, and toss until the wings are uniformly coated. Serve immediately.
6. Enjoy!

Appetizer Recipe: HomemadeJalapeño Poppers

What makes jalapeño poppers so delicious? They're greasy, battered, deep-fried perfection. That mix of spiciness from the pepper with the salty-sweetness of the cheese and the breading makes this treat a winning combination at many restaurants. And they make for excellent, indulgent hors d'oeuvres and finger food as long as you provide napkins with them at parties.

Jalapeño poppers are also surprisingly flexible. You can add ground meat or crab to the filling or even wrap the peppers in bacon. They are delicious baked or grilled, and can even be made without the breading. For this recipe, we'll stick with the traditional poppers.

Check out the full recipe below...

Jalapeño Poppers

(makes 8 servings)

Ingredients

• 30 jalapeño peppers
• 16oz cream cheese at room temperature
• 6 oz. shredded cheddar cheese
• 6 oz. shredded Monterrey jack cheese
• 4 cloves garlic, diced
• 1 cup milk
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 cup panko
• 1 quart Canola oil

Directions

1. Slice peppers in half lengthwise and cut/scrape out the seeds.
2. In a bowl, combine the cheeses and garlic cloves. Stir until well blended.
3. Spoon in the filling into each pepper half, distributing evenly.
4. In a shallow bowl mix together flour, salt, pepper, paprika, chili powder, and garlic powder until the mixture is even.
5. In a separate, shallow bowl pour the milk.
6. Dip the stuffed peppers into the flour and roll until coated, then place on a rack to let the peppers 'dry' for 10 minutes.
7. In a separate bowl, pour the panko.
8. Dip the floured peppers into the milk then in the bread crumbs, then place them back on the drying rack. Let the peppers sit for another 5 minutes.
9. Dip the peppers into the milk and bread crumbs a second time. Allow to dry again.
10. While the peppers are 'drying' pour the oil into a large saucepan or deep fryer and preheat the oil to 350F.
11. Fry the peppers one or two at a time until golden brown (1-2 minutes)
12. Let peppers drain and cool on a baking rack
13. Enjoy

Homemade Snack Recipe: Baked Potato Chips

Baked Potato Chips

(makes 4 servings)

Ingredients

• 2lbs russet potatoes, cut into 1/4" thick slices
• 4 tablespoons olive oil
• coarse salt
• 1 teaspoon crumbled, dried rosemary
• fresh ground pepper
• coarse salt to taste

Directions

1. Preheat the oven to 400F
2. Pat the potatoes dry with paper towels. Place the potatoes, oil, 1 tablespoon salt, pepper, and rosemary in a large bowl, then toss to combine.
3. Arrange the potato slices on prepared baking sheets (you will probably need about 2), spacing them 1/4" apart. Bake, rotating the sheets halfway through, until the potatoes are crisp and golden brown (about 30 minutes). Spread the potatoes out on parchment paper, let dry for 5 minutes, then if desired sprinkle with salt.
4. Enjoy!

Classic Dip Recipe: Chile Con Queso

What good is a party without chips and dip? Of course, you could go to the food store and pick up jarred dip, but who knows what's in that? I'm pretty sure there isn't any real cheese in your average jar of queso. Today we're sharing a recipe for chile con queso with none of that processed garbage. No, this is all real cheese and all real ingredients! It's sure to be a hit with all your party guests. Keep reading below for the recipe...

Chile con Queso

(makes 6 servings)

Ingredients

• 2 tablespoons unsalted butter
• 1/2 yellow onion, diced
• 1 tomato, diced
• 2 serrano chiles, seeded, stemmed diced
• 1 jalapeno pepper, seeded, stemmed, diced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 teaspoon cumin
• 1/2 cup whole milk
• 1/2 cup cilantro
• 2 cups shredded asadero cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• salt to taste

Directions

1. Heat the butter in a skillet over medium heat. Stir in the onion, tomato, serrano chiles, and jalapeno. Cook for 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.
2. Whisk the flour and cumin into the pan and cook for another 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly until the milk thickens (about 3 minutes). Stir in the cilantro.
3. Reduce the heat to low, and add the grated cheeses 1/4 cup at a time, stirring after each addition, until completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips.
4. Enjoy!

Healthy Appetizer Recipe: Light Guacamole

We had a hankering for some good old fashioned guac, but wondered if we could enjoy all the flavor of it without the calories. Turns out, it just takes a little creativity. This recipe is just a bit little lighter than traditional guacamole, with high flavor and low calories.

To get a lighter guacamole, we packed it with some fresh red onions, some tomato, and replaced one of the avocados with lima beans. The lima beans might come as a bit of a surprise, but in the end it doesn't take away from that delicious avocado flavor but it does pad out the dip while keeping the texture consistent. Keep reading below for our light guacamole recipe...

Light Guacamole Recipe

Ingredients

• 2 large ripe avocados, peeled, divided
• 1/2 cup frozen lima beans
• 1 cup sour cream
• 1/4 cup chopped red onion
• 3 jalapeno peppers, seeded and chopped
• 6 tablespoons minced fresh cilantro
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1 large tomato, seeded and chopped

Directions

1. Place the tomato in a small colander and set inside a bowl. Set aside to drain.
2. Bring 4 cups of water to a boil in a small saucepan over high heat. Add the frozen lima beans and cook until tender and creamy (about 5 minutes). Drain the beans and rinse under cold water until cool. Pat the beans dry with paper dowels then remove the skins by pinching the beans so the skins slide off.
3. In a food processor, combine one avocado, the lima beans, sour cream, lime juice, salt, cumin, and pepper. Cover and process until smooth.
4. In a large bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture, then gently fold in the tomato, onion, jalapenos, cilantro, and garlic. Cover with plastic wrap and let stand at room temperature until the flavors meld (about 1 hour).
5. Enjoy!

Healthy & Zesty Recipe: Spicy Bean Salsa

Got a great meal but want to amp up the flavor a little bit more? This Spicy Bean Salsa is for you! We love recipes that are just as good by themselves as they are served alongside another dish, and this is one of those. By the pool, in front of the TV, after working out, this bean salsa is packed with protein and veggies, so go for gold and have as much as you want! (Entire bag of chips to go with it, optional.)

Spicy Bean Salsa

(makes 12 servings)

Ingredients

• 1 can (15 oz) white beans, rinsed and drained
• 1/2 can (7 oz) pinto beans, rinsed drained
• 1/2 can (7 oz) kidney beans, rinsed and drained
• 1 can (15 oz) whole kernel corn, drained
• 2 medium tomatoes, chopped
• 1 red or green pepper, chopped
• 1 red onion, chopped
• 2-4 jalapeño peppers, diced (to taste)
• 8 oz. Italian-style salad dressing (low-fat optional)
• 1/2 teaspoon garlic salt
• salt & pepper, to taste

Directions

1. Combine beans, corn, onion, tomatoes and peppers in a large bowl. Add the dressing and mix well.
2. Sprinkle in garlic salt, salt and pepper. Taste and adjust accordingly.
3. Cover and refrigerate for at least 2 hours or overnight. Flavors will blend and develop the longer it sits.
4. Serve with chips

Tip: For added flavor you can roast bell pepper before starting. 

Tangy Guacamole Recipe: Sweet Mango Guacamole

Guacamole is always delicious, but sometimes it’s nice to switch things up. This is a great choice for summer months when mangoes are fresh, ripe and ready to be taken advantage of—and it’s crazy how this simple addition transforms regular guacamole! We also love how easy it is to customize, depending on the crowd. Hanging out with a group of people who love some extra heat? Feel free to add some diced Serrano or jalapeño pepper. Don’t like cilantro? No problem. Go ahead and make it exactly how you like it. (And don’t worry, if you eat it out of the bowl, on the couch by yourself, we won’t tell!)

Tangy Mango Guacamole 

Ingredients

(Serves 4-6)

• 4 ripe avocados
• 1 mango, peeled, pitted and diced
• 1 small tomato, diced
• 1 small red onion, diced
• 1 tablespoon garlic, minced
• 1 lime, juiced
• salt, to taste
• cilantro, to taste

 Directions

1. In a large bowl, use a fork to mash the avocados. You can decide how chunky you like it.
2. Dice and add in the tomato, onion, mango and garlic.
3. Add in the juice of one lime, then season with your preferred amount of salt and cilantro.
4. Mix well and serve immediately.

Appetizer Recipe: Spicy Corn Salsa

Sometimes salsas are just too soupy and overpowering—we like more of a fresh veggie element to our dips, so we decided to try this spicy corn salsa. If you like spice, you’ll love this recipe as is; if you don’t love it, leave the jalapeños out of the mix. You can’t go wrong either way.

This salsa is fresh and invigorating, and the perfect accompaniment to any main course. It’s as great on top of a southwestern-style salad, as it is eaten by itself. Pico de gallo, or your typical chunky tomato salsa is tasty, but this recipe is a really nice way to change things up a little. Share the love with corn and let it shine in this quick dip!

Spicy Corn Salsa

Serves 8

 Ingredients

• 3 cups corn, cooked and off the cob
• 1 large tomato, diced
• 1/2 purple onion, diced
• 1-1 1/2 jalapeños, seeds removed, diced
• 1 scallion, finely chopped
• tablespoons cilantro, finely chopped
• 1-2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon chili powder
• salt and pepper, to taste

Directions

1. In a large bowl, combine corn, tomatoes, onions, jalapeños and scallions. Toss together.
2. Add cilantro and chili powder and pour lime juice over the top. Mix well.
3. Taste and season with salt and pepper, if needed.
4. Cover bowl and refrigerate for at least 30 minutes.
5. Serve with tortilla chips.

BBQ Jack Daniel's Style: Honey Baked Wings

When it comes to wings, some like them hot... and some like them with Jack Daniel's and honey. Ultra-spicy wings have their place at summer BBQs, but so do these sweet ones. And with a pinch of cayenne pepper, they still deliver a little kick. 

What really sold us on these wings was the addition of Jack Daniel's Honey Whiskey. This recipe is a twist on classic honey BBQ, and the Jack Daniel's really steps things up a notch. 

In order to get the full impact, you want to ensure the wings get nice and crispy. The best way to do that is to place your wings on a roasting rack above a baking pan-- not directly on the pan itself. This gets the air circulating beneath those wings, giving them that delicious crispy texture. You'll also want to toss the wings in oil before they go in the oven; it makes for plenty of crisp and as a bonus, keeps them from sticking to the rack. 

Honey Baked BBQ Wings w/ Jack Daniel's

(Makes 2 dozen wings)

Ingredients:

Chicken:

• 24 chicken wings, thawed and pat dry
• Salt
• Black Pepper
• Vegetable Oil

Sauce:

• 1/2 cup Jack Daniel's Tennessee Honey whiskey
• 1/2 cup onion, chopped
• 4 cloves garlic, minced
• 1 cup ketchup 
• 2 tablespoons vinegar
• 2 teaspoons worcestershire sauce
• 4 tablespoons brown sugar
• 3 tablespoons molasses
• 4 tablespoons tomato paste
• 3 tablespoons honey
• Dash of cayenne pepper

Directions:

1. Preheat the oven to 400F. Place a wire rack above a rimmed baking sheet lined with foil. Add an additional rack & foil-lined baking sheet if all wings will not fit in a single layer on one. 
2. Coat the wings in vegetable oil in a large bowl, add a sprinkle of salt and pepper, then toss.
3. Make a single layer of wings on each rack, above the baking sheet.
4. Bake 50-60 minutes or until crispy and fully cooked. 
5. While the wings cook, heat the Jack Daniel's in a saucepan. Once hot, add onion and garlic. Cook until the onions start to soften.
6. Stir in the ketchup, vinegar, worcestershire sauce, brown sugar, molasses, tomato paste, and honey. Bring to a boil.
7. Cook until the sauce is reduced and thickened, about 10-15 minutes, stirring frequently.
8. Once wings are baked and crispy, toss them in the sauce and serve immediately. 
9. Enjoy!

Game Day Recipe: Nachos with Chili con Carne

When you invite the crew over to watch the game, they’re probably hungry for more than an exciting afternoon of football. Make sure their appetite is fully satisfied with a hearty helping of these nachos, piled high with chili con carne and melted cheese. Feel free to also top these with your favorite accompaniments – sour cream, guacamole, all that good stuff – before digging in!

Nachos with Chili con Carne

(serves about 4 people)

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 red peppers, diced
• 1-1 1/2 pounds of ground beef
• 3 cans of chopped tomatoes
• 2 tablespoons tomato purée
• 1 can of kidney beans
• 1 tablespoon paprika
• 1 1/2 tablespoons chili powder
• Salt and pepper to taste
• Tortilla chips
• 1 cup Monterey jack cheese (or your preferred cheese)

Directions: 

1. Heat the oil in a large pot over medium-high heat and sauté the onions and peppers for 5-7 minutes, until it is tender and translucent. Then, add the garlic and sauté for another 1-2 minutes.
2. Add the beef to the pot and brown well. Once the beef is thoroughly browned, add the tomatoes, tomato purée, kidney beans, paprika, chili powder, salt, and pepper. Let everything simmer for at least 30 minutes.
3. Preheat the broiler.
4. Place the tortilla chips in the bottom of a lightly greased rectangular casserole dish, then top with the chili and cheese.
5. Put the nachos under the broiler for 3-5 minutes, watching carefully to make sure the cheese melts but doesn’t burn, Take the nachos out of the oven once the cheese is melted.
6. Enjoy!

Ultimate Tailgate Recipe: Chile Con Carne

Okay, so this one may seem like an everything-but-the-kitchen-sink kind of thing, but it’s actually really easy! Whether or not you’re into tailgating, this is a great choice because it’s so filling and flavorful. This recipe will warm you up and get you excited for the chillier weather (pun intended), so get going and don’t forget about your cornbread, chips or rice for serving!

Tailgate Chili

Ingredients

(Serves 8-10) 

3 lbs ground beef (or your choice of ground white meat)

1 large white onion, diced

2 bell peppers, seeded and chopped; 1 green, 1 red

3 (15 oz) cans chili beans, drained; can replace 1-2 cans with chili beans in spicy sauce

2 (28 oz) cans diced tomatoes, with juice

1 (10 oz) bag frozen corn kernels

1 (6 oz) tomato paste

1 cup beer

3 tablespoons chili powder

1 tablespoon bacon bits

2 teaspoon garlic salt OR two cloves garlic, minced

1 teaspoon cumin

1 teaspoon sugar

Salt and pepper, to taste

Hot sauce, to taste

1 (8 oz) package cheddar cheese, garnish

*Optional

1 chili, chopped and seeded

Directions

1. In a large stockpot, evenly brown meat and onions over medium-high heat until meat is cooked through, stirring often. Drain fat.
2. Add in the (spicy) chili beans, tomatoes and paste, bell peppers, corn, bacon bits and beer. If using chili pepper and/or minced garlic, add in here. Stir well.
3. Flavor with chili powder, cumin, sugar, and salt and pepper. If using hot sauce or garlic salt, use here. Stir, cover and simmer, on low heat, for 1-2 hours. (Flavor will get better the longer it cooks; after two hours taste and adjust seasoning if needed.)
4. Remove from heat and serve or chill and serve the next day. Enjoy!

Tasty Bite-Sized Treats: Brown Sugar and Bacon-Wrapped Smokies

Are you ready for some easy entertaining? These Bacon-Wrapped Smokies (wrapped sausage, pork, chicken, beef…your choice) are so straightforward and an absolute crowd favorite! Great for children and adults alike, all you need are three ingredients to get the party started. If you have kids, this is the perfect cooking activity to engage your little helpers and then you’ll have the yummy treat to reward them for their help; if not, more savory, sweet goodness for you! Either way, you should probably try them out and see how simple and delicious it really is…

Bacon-Wrapped Smokies

(Makes 16 servings)

Ingredients 

1(16 oz) package of bacon, cut into thirds

1 (14 oz) package of mini sausages or cocktail wieners

3/4 cup brown sugar (for extra smokiness use dark brown sugar)

Directions

1. Preheat oven to 350º F and cover a baking sheet with aluminum foil.
2. Cut bacon slices into thirds. It’s easier to wrap the smokies with cold bacon, so refrigerate majority of the slab when you start wrapping.
3. Take a piece of bacon (1/3 of full slice) and wrap it around your sausage. Secure it in place with a toothpick. Continue wrapping.
4. Place your finished smokies on the baking sheet and sprinkle them liberally with brown sugar.
5. Bake sausages for 40-45 minutes or until the sugar is bubbly and has melted and the bacon is crispy.

Oven-Baked BBQ Recipe: Pork Spare Ribs

Barbecued anything can be a very polarizing topic and we’d just like to start by saying that everyone has their own preference for differently-prepared barbecued meat, and that’s okay! This dish in particular is for anyone who likes fall-off-the-bone ribs with great flavor and without the hassle of working over a hot grill—sounds good, right? If you have a hankering for juicy ribs, but don’t want to go outside and deal with the grill, go ahead and try making them in the oven. You’ll see you don’t have to compromise on taste or tenderness!

Pork Spare Ribs

(Serves 6-8)

Ingredients

• 2 racks pork spare ribs
• barbeque sauce, your preference
• 1 cup beer 

Dry Rub:

• 1/2 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons fajita seasoning
• 2 teaspoons garlic salt
• 1 teaspoon chili powder
• salt and pepper, to taste

Directions

1. Preheat oven to 250º F.
2. In a small bowl, combine dry rub ingredients
3. Prepare spare ribs by trimming the membrane (back of ribs) and tough meat (across the top), and discarding those pieces.
4. Dividing the dry rub in half, equal amounts for both racks, rub the spices on the tops and bottoms of the ribs.
5. On a baking tray and taking 8 pieces of aluminum foil, you’re going to create pockets for the racks to cook in, meaty side up. 2 pieces of foil on the bottom, 2 pieces on the top, for each rack.
6. In a medium bowl, whisk together beer and barbeque sauce of your choosing.
7. Begin carefully sealing your foil packets. Before you seal the final edge, pour 1/2 of beer mixture into each packet.
8. Bake ribs for 4 hours. Remove from oven and carefully open your packets and drain the sauce/drippings into a saucepan. Simmer on low heat and let thicken.
9. Brush ribs with sauce and place back in oven, uncovered, under broiler, for 5-7 minutes.
10. Remove and serve warm.

Low-Calorie Recipe: Honey Glazed Chicken Wings with Garlic Yogurt Dip

Chicken wings are always a favorite, but they get even more love and attention during sports season. Unfortunately, these spicy and zesty bites can sometimes do more harm than good when you’re watching tv and not paying attention to how many you’ve eaten, accidentally consuming way more calories than you anticipated. These Honey Lime wings are a nice change of pace because they deliver on flavor, but are grilled instead of fried; plus we paired them with a delicious yogurt dip that cools you down without weighing you down. Now all you have to worry about is where to watch the game!

Honey Lime Chicken Wings w/ Yogurt Dip

Yields approx. 18-20 wings

Ingredients

• 4.5 pounds chicken wings (18-22 wings)
• 1/4 cup all-natural honey
• 1/2 cup lime juice
• 2 tablespoons low-sugar sweet chili sauce
• salt and pepper, to taste

• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/2 tablespoon chives, chopped
• salt and pepper, to taste

Directions

1. Remove and discard skin and wingtips from chicken wings, and season with salt and pepper.
2. In a bowl, mix your honey, lime juice and chili sauce. Place chicken wings in a large Ziploc bag and pour in honey lime mixture. Seal and shake bag to make sure every wing gets covered in sauce. Refrigerate 4-8 hours or overnight.
3. In a separate bowl, combine your Greek yogurt, garlic, chives, cayenne pepper, salt and pepper and mix well. Set aside.
4. Heat your grill to medium-high heat. Remove chicken from marinade and grill, flipping occasionally and marinating as needed, until browned on all sides and completely cooked through.
5. Let cool, garnish with green onions and dipping sauce.