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Lemon zest and pepper blend — wings, fish, grilled chicken
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Lemon zest and pepper blend — wings, fish, grilled chicken
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Preheat the oven to 450. Arrange the wings in a single layer on 2 rimmed baking sheets and season with salt and pepper. Roast for about 40 minutes, until crisp, golden and cooked through. In a small saucepan, whisk the honey with the whiskey and bring to a simmer over moderately high heat. Off the heat, whisk in the mustard. In a bowl, mix the sugar with the zest, chile powder and 1 1/2 teaspoons of salt. Transfer the wings to a large bowl. Pour the sauce on top and toss to coat. Transfer the wings to a platter, sprinkle with some of the spiced sugar and serve. (Use any remaining spiced sugar to season roast chicken or pork.)