Type what you have

Ingredients

• ✓ hot honey
• shrimp
• cajun seasoning
• bacon
• toothpick

Instructions

1. 1 Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Place bacon-wrapped shrimp in the air fryer basket and cook in the preheated air fryer for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer.
4. 4 Remove to a serving plate and drizzle with hot honey. Serve hot, being watchful of any toothpicks.

By France Cevallos

Ingredients

• ✓ hot honey
• pumpkin
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut stem off pumpkin. Rinse and dry thoroughly. Carefully cut pumpkin in half vertically and scrape out seeds. Cut each half into 6 wedges, about 1 1/2 to 2 inches wide.
3. 3 Place wedges on their sides on the baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
4. 4 Roast in the preheated oven for 15 minutes. Flip wedges over and brush with remaining olive oil, then sprinkle with additional salt and pepper, if needed. Roast for 15 minutes more.
5. 5 Remove from the oven and place on a serving platter. Drizzle with hot honey and serve.

By France Cevallos

Ingredients

• ✓ hot honey
• cooking spray
• butter
• orange zest
• cardamom
• baby carrot
• orange juice
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick spray.
3. 3 Combine butter, honey, orange zest, and cardamom in a bowl. Transfer 1 tablespoon of the sauce to a separate bowl and set aside.
4. 4 Add carrots to remaining sauce and toss to coat. Place carrots in the air fryer basket.
5. 5 Cook in the preheated air fryer, tossing every 7 minutes, until carrots are roasted and fork-tender, about 15 to 22 minutes.
6. 6 Mix orange juice with reserved honey-butter sauce. Toss with cooked carrots until well combined. Season with salt and pepper.

By Yoly

Ingredients

• ✓ hot honey
• potato nugget
• olive oil
• barbecue seasoning
• chicken thigh
• butter
• hot pepper sauce
• mexican-style cheese blend
• white mexican cheese sauce
• pickled red onion
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.
2. 2 Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
3. 3 Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.
4. 4 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.
5. 5 Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.
6. 6 Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
7. 7 Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.

By Chicageaux Culinary

Ingredients

• ✓ hot honey
• soy sauce
• brown sugar
• shallot
• garlic
• chili powder
• chicken thigh
• cornstarch
• water
• kosher salt
• black pepper

Instructions

1. 1 Whisk together soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder in a medium bowl. Combine hot honey mixture and chicken thighs in a gallon-sized resealable plastic bag. Seal bag and gently massage to work marinade into thighs. Chill in a refrigerator, at least 2 hours, or up to 8 hours.
2. 2 Prepare a smoker according to manufacturer's instructions, bringing internal temperature to 225 to 250 degrees F (107 to 120 degrees C); maintain temperature for 15 to 20 minutes. Remove chicken thighs from marinade, and pat dry with paper towels; do not discard marinade.
3. 3 Stir together cornstarch and water in a small metal bowl until combined.
4. 4 Strain marinade through a fine-mesh strainer into a small saucepan; whisk in cornstarch mixture. Bring marinade mixture to a boil over medium heat, whisking frequently. Reduce heat to low and cook, whisking occasionally, until sauce is thickened, about 3 minutes. Set sauce aside to cool at room temperature.
5. 5 Sprinkle chicken thighs evenly with salt and pepper.
6. 6 Smoke chicken thighs, maintaining temperature inside smoker, until a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours, brushing chicken thighs with reserved sauce every 15 minutes after the first hour of smoking. Transfer chicken thighs to a plate or platter and serve immediately.

By John Somerall

Ingredients

• ✓ hot honey
• ✓ hot honey
• soy sauce
• pineapple juice
• pineapple juice
• garlic
• brown sugar
• salt
• ginger
• cornstarch
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
2. 2 Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. 4 Place chicken skewers on the prepared baking sheet.
5. 5 Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

By Yoly

Ingredients

• ✓ hot honey
• chicken thigh
• salt
• black pepper
• powdered peanut butter
• water
• soy sauce
• garlic powder

Instructions

1. 1 Season chicken thighs on both sides with salt and pepper.
2. 2 Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Transfer chicken thighs to an oven-proof dish.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ hot honey
• peach
• ketchup
• bourbon whiskey
• apple cider vinegar
• brown sugar
• worcestershire sauce
• liquid smoke
• dijon mustard
• paprika
• garlic powder
• onion powder
• salt
• black pepper
• allspice

Instructions

1. 1 Combine peaches, ketchup, bourbon, apple cider vinegar, hot honey, brown sugar, Worcestershire sauce, liquid smoke, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and allspice in a high-powered blender. Blend until mixture is smooth, 15 to 20 seconds.
2. 2 Pour mixture into a medium saucepan. Bring to a light boil over medium heat, whisking constantly. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Sauce will thicken further upon cooling.

By France Cevallos

Ingredients

• ✓ hot honey
• olive oil
• red wine vinegar
• mustard
• salt
• black pepper
• chicken
• salad
• chicken
• french bread
• tomato
• onion
• celery
• cilantro
• pimento-stuffed olive
• croissant

Instructions

1. 1 Whisk together olive oil, red wine vinegar, Dijon mustard, hot honey, salt, and pepper in a small bowl until well combined; set aside.
2. 2 Add chicken, bread cubes, tomatoes, onion, celery, cilantro, and olives to a large bowl; mix well. Drizzle dressing over the chicken mixture, and stir until well combined. Taste and adjust seasonings, if necessary.
3. 3 Slice croissants in half, fill with chicken salad, and serve.

By lutzflcat

Ingredients

• ✓ hot honey
• gochujang
• brown sugar
• soy sauce
• lemon juice
• garlic
• ginger root
• salt
• black pepper
• green onion
• chicken wing
• salt
• garlic powder
• onion powder
• black pepper
• cornstarch
• green onion
• sesame seed

Instructions

1. 1 Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
2. 2 Preheat air fryer to 400 degrees F (200 degrees C).
3. 3 Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper.
4. 4 Add cornstarch and toss wings until fully coated.
5. 5 Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
6. 6 Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
7. 7 Toss wings in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

By Yoly