Bring Flavor to Life with Recipes from Spice Not

Ingredients: 1 lb chicken tenders (about 8 tenders) 1/2 cup Spice Not Hot Honey 1/4 cup all-purpose flour 1/4 cup cornstarch 1 tsp garlic powder 1 tsp onion powder 1/2 tsp smoked paprika 1/2 tsp salt 1/4 tsp black pepper 1 large egg 1/2 cup buttermilk (or regular milk) Vegetable oil (for frying) Instructions: Prep the Chicken: Start by patting the chicken tenders dry with paper towels. This helps the breading stick better. Set them aside. Make the Breading: In a shallow bowl, mix together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. This is going to give your chicken that delicious, crispy crust! Prepare the Wet Ingredients: In another bowl, whisk together the egg and buttermilk. This will help the dry mix stick to the chicken. Coat the Chicken: Take each chicken tender and dip it first into the egg mixture, then coat it in the flour mix. Press gently so it gets fully coated. Place the coated tenders on a plate and get ready to fry. Fry the Chicken: Heat up some vegetable oil in a pan or deep fryer to about 350°F (175°C). Fry the chicken tenders in batches for about 4-5 minutes per side until they’re golden brown and crispy. You’ll want the internal temperature to hit 165°F (74°C). Once they’re done, place them on a paper towel-lined plate to soak up any extra oil. Make the Hot Honey Sauce: While the chicken is frying, pour the Spice Not Hot Honey into a small saucepan. If you like a little tang, add a splash of vinegar or lime juice. Heat it on low to medium for 2-3 minutes, stirring until it’s nice and warm. Toss the Tenders: When your chicken tenders are all crispy and hot, drizzle the hot honey sauce over them and toss them gently so every piece is coated in that sweet, spicy goodness. Serve: Serve these tenders hot with your favorite dipping sauce (ranch or blue cheese works great), and enjoy the perfect balance of sweet and spicy

Ingredients: 2 large sweet potatoes, peeled and cut into fries 2 tbsp olive oil 1/2 tsp paprika 1/2 tsp garlic powder Salt and pepper to taste 1/4 cup Spice Not Hot Honey 1 tbsp fresh lime juice (optional) Fresh cilantro (optional, for garnish) Instructions: Preheat your oven to 425°F (220°C). Toss the sweet potato fries in olive oil, paprika, garlic powder, salt, and pepper, making sure they’re well-coated. Spread them in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden. While the fries bake, heat the Spice Not Hot Honey in a small saucepan over low heat and stir in lime juice, if desired. Once the fries are done, drizzle the hot honey over the top and garnish with fresh cilantro. Serve as a side dish or a delicious snack!

Ingredients: 2 slices whole grain or sourdough bread 1 ripe avocado, mashed 2 slices crispy bacon 1/4 cup Spice Not Hot Honey Red pepper flakes (optional for extra spice) Fresh cilantro (optional, for garnish) Instructions: Toast the bread slices until crispy and golden. Mash the avocado and season with a pinch of salt and pepper. Spread the mashed avocado generously on the toasted bread. Drizzle Spice Not Hot Honey over the avocado, adding as much or as little as you like. Top each toast with a slice of crispy bacon and sprinkle with red pepper flakes for an extra kick. Garnish with fresh cilantro and serve immediately for a trendy, spicy brunch dish

1. Hot Honey Chicken and Waffle Sliders Ingredients: 8 mini waffles (store-bought or homemade) 1 lb chicken tenders (or fried chicken strips) 1/4 cup Spice Not Hot Honey 1 tbsp melted butter 1 tsp cinnamon 1 tbsp maple syrup Fresh parsley for garnish Instructions: Prepare the Waffles: Preheat your waffle maker and cook the mini waffles according to the manufacturer's instructions. If using store-bought waffles, toast them to achieve a crispy texture. Make the Hot Honey Glaze: In a small bowl, combine Spice Not Hot Honey, melted butter, cinnamon, and maple syrup. Stir until well mixed and set aside. Assemble the Sliders: Layer each mini waffle with a fried chicken tender. Drizzle the hot honey glaze generously over the chicken and waffles. Garnish and Serve: Garnish with freshly chopped parsley for a pop of color. Serve immediately as an appetizer or for brunch, paired with crispy potato fries or a fresh salad.

Ingredients: 4 boneless, skinless chicken breasts 1/4 cup Serrano Hot Sauce 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 8 small corn tortillas 1 cup shredded lettuce 1/2 cup diced tomatoes 1/4 cup sliced red onion Fresh cilantro for garnish Lime wedges for serving Instructions: Marinate the Chicken: In a bowl, mix Serrano Hot Sauce, olive oil, garlic powder, onion powder, and cumin. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes. Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F (74°C). Assemble the Tacos: Warm the tortillas on the grill for a few seconds. Slice the grilled chicken into strips and place them on the tortillas. Top the Tacos: Add shredded lettuce, diced tomatoes, sliced red onion, and a drizzle of additional Serrano hot sauce if desired. Garnish with fresh cilantro and a squeeze of lime juice. Serve: Serve immediately for a flavorful taco night with a spicy kick.

Ingredients: 12 chicken wings, separated 1/4 cup Weeping Reaper Hot Sauce 1/4 cup BBQ sauce 1 tbsp honey 1 tbsp olive oil 1 tbsp smoked paprika Salt and pepper to taste Fresh cilantro for garnish Instructions: Prep the Wings: Preheat the oven to 400°F (200°C). Toss the chicken wings with olive oil, smoked paprika, salt, and pepper. Bake the Wings: Arrange the wings in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and cooked through. Make the Sauce: In a small saucepan, combine Weeping Reaper Hot Sauce, BBQ sauce, and honey. Heat over medium-low for 2-3 minutes, stirring occasionally. Coat the Wings: Once the wings are done, toss them in the hot sauce mixture until fully coated. Serve: Garnish with fresh cilantro and serve immediately. These wings pack a punch with the heat of Weeping Reaper Hot Sauce.

Ingredients: 2 cups mixed vegetables (bell peppers, broccoli, carrots, snow peas) 1 tbsp olive oil 2 tbsp Serrano Hot Sauce 2 tbsp soy sauce 1 tbsp honey 1 tsp ginger, grated 1 garlic clove, minced 1/4 cup chopped green onions Cooked rice for serving Instructions: Prepare the Stir-Fry Sauce: In a small bowl, whisk together Serrano Hot Sauce, soy sauce, honey, ginger, and garlic. Set aside. Sauté the Vegetables: Heat olive oil in a large skillet or wok over medium heat. Add the mixed vegetables and cook for 5-7 minutes until they are tender-crisp. Combine with Sauce: Pour the stir-fry sauce over the vegetables and toss to coat. Cook for another 2 minutes, stirring frequently. Serve: Serve the stir-fry over cooked rice and garnish with chopped green onions for a quick and flavorful meal.

Ingredients: 3 ripe avocados, mashed 1/4 cup Serrano Hot Sauce 1/4 cup diced red onion 1 small tomato, diced 1 lime, juiced 1/4 cup chopped cilantro Salt and pepper to taste Instructions: Prepare the Avocado: In a large bowl, mash the ripe avocados with a fork until smooth but still a little chunky. Mix the Guacamole: Add Serrano Hot Sauce, red onion, tomato, lime juice, and cilantro to the mashed avocado. Mix well to combine. Season and Serve: Season with salt and pepper to taste. Serve immediately with tortilla chips or use as a topping for tacos, nachos, or grilled meats.