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chef name

Abe van Beek
Principal and Head Cook
826 Complete Culinary

Honey-Citrus Chicken Wings with Candied Pecan

Recipe courtesy of Abe van Beek
Sponsor: National Honey Board

Servings: 1


Herb Blend:

  • 2 oz fresh thyme
  • 2 oz fresh parsley
  • 1 oz fresh rosemary

Honey-Citrus Glaze (Yield about 2 c):

  • 3 c fresh orange juice
  • 8 oz honey
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt

Chicken Wings (per serving):

  • 3 oz (about 2) chicken wings, cooked
  • 2 oz Honey-Citrus Glaze
  • ½ oz candied pecan dust
  • Orange zest, as needed for garnish
  • Herb Blend, as needed for garnish


For the Herb Blend:

  1. Clean all herbs from stems. Combine and chop with a sharp knife.
  2. Transfer to a suitable container. Cover, label, date and refrigerate.

For the Honey-Citrus Glaze:

  1. Heat orange juice in a saucepan and slowly reduce by one third.
  2. Add honey and stir until completely dissolved.
  3. Add cayenne pepper and salt and stir until completely dissolved.
  4. Remove from heat and cool rapidly.
  5. Transfer to suitable container. Cover, label, date and refrigerate.

For the Chicken Wings (per serving):

  1. Toss cooked chicken wings in Honey-Citrus Glaze to thoroughly coat.
  2. Transfer coated wings to a sizzle tray or baking sheet. Place coated wings into 500°F oven and cook for 3 to 4 minutes to set glaze.
  3. Remove from oven and plate the glazed wings.
  4. Garnish with candied pecan dust, orange zest and Herb Blend.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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