Well, let’s start off by talking about the fact that I am pregnant! We are expecting our second baby and we are all excited – especially the soon-t0-be-big-brother!
Just past 14 weeks and starting to feel pretty good. The last couple of months have been rough stuff. This pregnancy has introduced me to constant nausea and fatigue, not to the point of actually throwing up but where you feel kind of hungover and sick for hours at a time, disgusted by the very sight of food and then suddenly and somewhat out of the blue – famished. Fun times.
When I was pregnant with my son, I had one hour of nausea once during a long car trip. That’s it. I thought I was immune to it but obviously not!
I am glad to report that it’s mostly passed (as of last week) and I couldn’t be happier. I hope the nausea doesn’t come back as some friends have warned me it can.
Along with nausea and fatigue, I have been craving spicy food. Now, I normally love spicy food, so that isn’t a huge surprise, but I am talking super spicy, need a pitcher of water next to you, doused in hot sauce and sucking on Thai chili peppers spicy. Yep.
I think it’s safe to say I am the only one in my family who wants to even go near food this spicy. A couple of weeks ago, I was dying for some wings but not buffalo wings, something a little different.
Of course, I wanted to soak the wings in ghost chilies but that idea didn’t go over so well. My son requested something with honey and after Googling a bit, I found a bunch of recipes that combined turmeric with honey. Turmeric has been all over the news recently as one of the healthiest spices in the world and I am on a constant mission to include more of it in our diet.
After reading a bunch of recipes, I settled on one from Rasa Malaysia and bumped up all of the spices pretty significantly as the first batch, while good, was just a bit too mild for all of us.
Now, don’t get scared – this recipe is NOT spicy at all. It’s still pretty tame – mostly because of the honey but I do include an option below to make it spicy.
- For a spicy version, up the cayenne pepper to 1 teaspoon.
- Some people like to pre-cook their wings in the oven before finishing on the grill. Personally, I avoid doing this because I usually choose to grill because I don’t want to turn on my oven.
7 Points Plus Per Serving -- Based on 10 Servings (amount of wings will vary based on size)
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1/4 cup avocado oil (or other high heat cooking oil)
- 1/3 cup raw local honey
- 1/3 cup coconut aminos or gluten free Tamari
- 2 teaspoons turmeric powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 5 to 6" inches fresh ginger root, peeled and grated
- 5 pounds chicken wings and drumettes
- In a small mixing bowl, whisk together oil, honey, coconut aminos, turmeric, chili powder, salt, cayenne pepper and grated ginger root until well combined.
- Pour over chicken wing pieces (in a large container or ziploc bags) and toss until well coated.
- Cover or seal bag(s) and refrigerate at least 6 hours or overnight.
- You can cook these on the grill (especially if you want those nice char marks) or bake them in the oven.
- To cook on a gas grill, set the temperature to medium heat (about 350F). Once hot, spread wings out and cook 20 to 25 minutes, turning constantly so they don't burn. I like to close the lid at the very end to get some char marks.
- To cook in the oven, preheat to 375F. Once hot, place wings (in a single layer, you may need two baking sheets) in oven and bake for 50 minutes, turning at least once. If you want the wings a little extra crispy, once they are fully cooked, remove the tray(s) from the oven and turn heat to Broil. Place tray in for 2 minutes and remove immediately.