More Spice Seasoning 
Seared Salmon, Sautéed Kale & Creole Tartar Sauce
A simple, yet fancy dinner full of fresh flavors! This Seared Salmon, Sautéed Kale & Creole…
Get RecipeQuick and easy to make, these juicy and crispy wings combine the flavors of honey and Creole seasoning for a sweet heat, tasty bite! Key To My Lime pairs Tony’s More Spice Seasoning with butter and honey for some of the best wings you’ll ever eat.
Ingredients
-
18 Chicken Wings
-
1/4 Teaspoon Tony’s More Spice Seasoning
-
1/4 Cup Unsalted Butter
-
2 Tablespoons Honey
-
1 1/2 Teaspoons Tony’s More Spice Seasoning
-
1 Teaspoon Garlic Powder
-
1 Teaspoon Paprika
-
1/2 Teaspoon Onion Powder
- Clear
Directions
- Sprinkle the chicken wings with 1/4 teaspoon of Tony’s More Spice Seasoning.
- Heat the grill to medium-high heat. Use a clean rag or wad of paper towels coated in cooking oil to grease the grill grate.
- Cook the wings for about 20 minutes, or until they are golden brown and cooked through. Turn them frequently and don’t allow them to char. You’re trying to cook them evenly to crisp the skin. Be sure to keep a close eye on the grill. If you notice that the wings are starting to burn, move them to a cooler portion of the grill.
- While the wings cook, make the glaze. In a small nonstick skillet over low heat, melt butter, but don’t let it simmer (the sauce will separate if the butter bubbles, so you’re aiming for barely melted butter). Mix in the honey. Add 1 1/2 teaspoons Tony’s More Spice Seasoning, garlic powder, paprika and onion powder. Mix together.
- As soon as the wings are finished cooking, transfer them to a large heat-safe bowl and pour the glaze over them. Toss the wings with tongs to evenly coat them in the sauce. Serve and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Creamy Shrimp and Tasso Pasta
Tony Chachere's is the Official Louisiana Cookin' Test Kitchen Seasoning Partner. As part of the partnership,…
Get Recipe