Artichoke Hearts and Honey-Soy Wings

Roman Style Artichokes 2


What great and beautiful spring weather we have here in coastal Carolina despite having to live through a yellow-green haze for days now. I managed to get a lot of it off the back porch with my little girl pressure washer, but I can see that the big guns (John Wayne) will have to come and attack what is too stubborn for little “Bessie”, but for now I’m not leaving yellow footprints throughout the house…

With a great weekend ahead we are going to have some good friends over on Sunday, I’m changing things up for this dinner and my new boyfriends, the Lee brothers and their recipes will be featured. I’m excited to try their “revitalized” versions of southern recipes in their cookbooks; the meatloaf and cornbread were good trial dinner items this past week. While Michael chose the Thomas Keller panko schnitzel of his 3 choices the rest of the dinner menu sides are up to me…

 Roman Style Artichokes

I look forward to sharing with all of you after-the-fact, but for now I am going to enjoy my Roman-style braised artichokes and some sticky honey-soy wings while I search for a chick flick amongst the huge lineup of available channels that changed their “identity” thanks to our cable company that wanted to make things easier???

The best part of the following recipe was that I was so lazy and just pulled out the pictured refrigerator ingredients (read the tube for the equivalent of fresh)  that worked nicely in adapting the recipe from Tyler Florence an easy recipe and they are really that beautiful looking:

Sticky Honey-Soy Chicken Wings

Wing ingredients

Recipe courtesy Tyler Florence

Sticky honey glazed Wings

Total Time:
2 hours 25 min
10 min
Inactive Prep:
2 hr
15 min
6 to 8 servings


  • 2 pounds chicken wings
  • 1 cup low sodium soy sauce,
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup honey
  • Sesame seeds, for garnish


Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours. 

Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

© Recipe courtesy Tyler Florence