 Okay, folks, listen, I'm back at it again. Listen, I read you guys' comments. Everybody wanted to see me get back into doing these appetizers and specifically you want to see these wings, right? You didn't already seen that thumbnail, so you know what we're doing. Today we're making honey, lemon, pepper wings. Let's get it. Okay, listen, these are so easy to do. So listen, right off the rip, we want to go ahead and just go ahead and hit bake. We want to preheat our oven to 450 degrees. As you guys can see, I'm already hot and ready to go. Now, if you come over here, now what you want to do is you want to take all of your dry ingredients and put them together, right? So listen, I'm gonna go ahead and add this, this, right? And then when it comes to your herbs and spices, you just want to get yourself about a tablespoon, right? So when you have it like this, I'm getting ready, you know, get the whisk and whisk it all together, right? It's one thing that I'm missing right now that I like to put on everything. And that's always fresh, black cracked pepper. All right, so once we got our seasoning prep, we washed and did everything. Now look, this is the one thing that I want to show you guys. You see this? I'm gonna go ahead and explain this right now. That's gonna be, when I say the bottom of it, that's the bottom and this should be the top. I want to finish with this, right? So when I put them on the silicone mat, I want to have them like that. Now, what I'm doing is I'm looking at these just to inspect them, just to see do they need to be trimmed? All this loose stuff right here, make for them funny colors and all of that. So just take it, cut it off. You got anything that's loose, trimmed up, ready to go. We got this back out, right? Now we want to just go ahead and put our seasoning on here. You know what I mean? Cause I'm gonna do a little bit of a toss. You know what I mean? This is why I left it in this bowl right here, right? Now notice I put a little bit on here, right? Now I'm gonna get in here with this hand. Now I'm gonna use this hand. It really doesn't make no difference, right? And I'm just getting ready to coat it. As you can see, look at that right there. And because of everything that I do, I like to see my pepper, right? And one thing that I didn't say, listen, if you guys got your favorite seasoning you would like to use, use it there. I could have used my all purpose on this right here, but I did a different all purpose, you know? If you guys, for those of you guys that have it, I don't, I didn't do the traditional, you know, salt, pepper, garlic, onion powder. You know that blend, right? I did something that's really, really good. You guys got to give it a chance, but that's my true all purpose, right? So I could have used that, but right now I'm just doing something that you guys are familiar with, right? So let me just continue to finish this up. And then we just add this to the, you know, to the pan. Just spray a little bit down here, just like that. You don't need much, right? Now, remember earlier I told you guys about the top and the bottom. We want to put these down just like this, right? You want the top part down because we want to finish that way, right? So listen, we got to get this to cook even though we putting it in there and the wings not going to render a whole lot of, you know, grease or fat from it, right? So we help it along and this is what helps cook it and get it a little bit crispy, right? But don't forget we had the flour and then we got the cornstarch. So listen, I'm going to take it and I'm going to spray it lightly. 35 minutes, let's just say we're going to say 40 minutes. Let's just keep the numbers even. Let's say 40 minutes right there to be a base. So in 20 minutes, I'm going to flip everything over then do another little respray, a real, real light respray, respray, right? So 40 minutes, probably about total. We don't want to go past 165, right? So in 20 minutes we turn. So set them in the oven, look at that right there. Okay folks, so listen, timer just went off 20 minutes, right? Whether we doing 35, I guess it really depends on the altitude, you know, your stove and you know, your oven and all of that, right? But like I said, what I'm doing is, I'm doing 40 minutes, right? So 20 minutes, we just go ahead and pull this out right here and look at that right there. Let me hurry up and close this so we can get back. Look. Get your tongs, right? And what we're going to do is we just want to flip these over. Now, remember I said we going to spray lightly, but no need to really spray, look at that right there. Oh man. Okay folks, so look, after flipping them all over, look at them right here. They got enough oil on them to render down and don't forget I sprayed them out a little bit so it's no need for me to go ahead and put nothing, you know, to spread, right? So we dropped our temperature at 425. So what I'm going to do is I want to do this quickly. I don't want to lose nothing, right? And I'm going to check these in about 25, no, excuse me. I'm going to check these in about 15 minutes, right? So I know 20 and 15 make 35, but we going to see where we at. All right, so listen, we getting ready to, you know, take it out, we coming up on a witch an hour, right? I call it witch an hour when we start checking the temp. But before we do that, right? I say about five minutes, six to seven minutes before that. Now we going to make the sauce, right? The sauce is everything. So first thing we getting ready to do is, is add our lemon juice, right? You don't need a whole lot of lemon juice, you guys know. It's like super, you know, potent. Butter. Now, because I watched my salt intake, I'm using that right there, that butter right there. It's unsalted. You guys can use salted too. I mean, I like it, but you know, I like to be able to add my salt at the end if I need it. You know what I mean? Instead of me just giving it to everybody, right? So then you're going to take yourself a lemon. I haven't turned my fire on and what we want to do is, we just going to zest this whole thing, right? So I'm going to just, now I'm getting ready to put a little fire underneath here, right? So we just going to start off with a medium heat. That's high for this burner. That's, let's see if I can show you guys. High and that's low. So I just want to be about right here in the middle. That's cool. Don't forget we want to melt some of that butter, right? Now, as that's melting, I got some garlic cloves right here. What I'm getting ready to do is, oh, you know what, now it'll be a good time for me to introduce this. Check it out, folks. You got my own garlic press. I like it. It's got the SG on it. I have one that says smoking and grilling, but I chose this. Just shorten it down. You know, just trying to get to the brand out there. So a lot of times you'll hear me refer to SG, right? So there it is. One more time. And then check it out. You guys get a chance to see how it worked, right? So I'll stick this in here like that. And this one in here. I want you to notice how much that it renders, right? We just put this down. All right, so got my honey. We had a half a cup. Now I'm getting ready to just pour this on the inside like this, right? I got a little tip too. If you guys spray this with a nine cooking spray, you know what I mean? It'll make it just a little bit more easier for this to come out. But I got the right tool for the job. Notice that I got my spatula. I got a small spatula, right? And guess what, folks? I'm able to almost get it all. Then we're going to add a little bit of this black pepper to it. Now this is fine. This is what most people probably use to cook with. You know what I mean? It's a fine blend or fine, excuse me, it's a fine grind, right? But I'm going to go here, loosen this up just a little bit and get some, just a little bit more on the crack side. You know, get them a little bit bigger. Okay, so at 425, we went for 15 minutes, right? Look at them right there. Them look right. I can see they even starting to get a little bit on the crispy side, right? So I take one of these, these drumettes and I go in here on this thick side, right? And then I check them. And these all seem to be ready. Now, listen, this is nice. Once you start to see it start to form a little boil, you know what I mean? I can't wait to taste these. Now, again, I'm going to hit it with this press. Look at how much comes out of this press, this style. Now, before I was using a different kind, nothing wrong with it, you know what I mean? But just look at what just rendered just from two garlic cloves, right? Now we let the heat, you know what I mean? Work with that minced garlic and let it release his aromatic into this right here. And this right here is going to be nice, folks. Right, so we have a little bit of honey and the last thing we're going to do is just add a pinch of salt. Oh, that's it. All right, so listen, out of the oven, right? For those of you guys that don't want to put the sauce on there just to show you, if you make them the way I made them right here, listen to this right here. You hear that? Crispy. I hear a lot of people say, hey, you can't get it, but yes sir, yes you can. Now, I could have made these outside on a grill too, just giving you guys an option if you want to go ahead and use your oven. These could have been made on the air fryer, you know what I mean? In the air fryer or outside on a grill. And you can do a witch salt, sauce or no sauce. Now I'm cooking this down right here. This is starting to thicken up nice. I can tell you that even if you leave it like this, once I put it in this bowl, you want to have a big enough bowl. So while we waiting, what I'm going to do is let me grab this and we're just going to take these. Listen to them. You can just hear that they are already crispy, right? So I'll stick these in here now. I'm getting ready to turn that off and then we're going to pour this sauce right on the top and then we're going to toss them. All right, folks. So just as this cooled, you know what I mean? It starts to thicken up a little bit. You can see it's not as runny as before, but we still wanted to coat, right? So this is what I'm going to do. I'm going to take it and I'm not going to pour all of it in there. I'm just going to pour some of it. You know what I mean? You guys can double this recipe. You know what I mean? Really, that's all you need. Now I can get in here with my hand and do it, but I'm going to try to do this. I always put some of this on the floor, but what we're going to do is we're going to toss, folks. Okay, folks. So listen, we done. I'm done taking pictures of it. I showed you guys they were crispy from the very beginning, but once you put something wet on there, it might soften up just a little bit, but it still gives you a little bit of a, you know they were crispy, like super crispy, right? Listen, I'm not going to over talk it. I'm going to take one of these flats. You see this right here and just to know when you cook them just right and that's thanks to these meat thermometers, right? Listen, when you do them like that, let me see right here. Look at how they just tear. Look at that right there. I'm not using a whole lot of force. They still nice, juicy. You know what I mean? I can pull this bone out right here. But I'm not wasting none of it. I'm going to just go ahead and keep it real with y'all folks. When they come out clean like this, they cooked all the way through, right? I can take it here. If I want to dip a little bit more because I reserved it a little bit back. And guess what, folks? Cheers. So check it out, folks. I know we always do the lemon pepper. We do the wet, the dry and all of that. Now we add in the honey doing it a little wet dip. This right here is fire, folks. And it's super easy to make. Now, look, I got to say this. Listen, if I'm in front of the camera, I'll give you guys the real. I wouldn't make nothing that don't taste good, but I got somebody I'm going to bring on here right now. Because listen, this week, if you guys been following me for a minute, you know, Nader, she told me this is what this week is going to be. That's bring your sibling to work with you. So I got our little brother right here. Come on in here. So look at that camera right there until everybody say hello. Hey, listen, I know he going to be shy. You know what I mean? He said he wanted to be in it, so let's do it. Now, I'm not going to say nothing to him. I'm going to let him pull one of these. Look, this is your napkin. You know what I mean? Go ahead and eat you one of these. Get one. All right, because once you touch it, you bought it. All right, so now go ahead. Come on over here. Now do your thing. Eat it. Taste it. Take a bite. You all right? Hey, here. Let me get you this napkin right here. Hold that. Is it good? It's really good. Huh? It's really good. You like, yeah, that's what I thought. It's fire. Huh? It's fire. Hey, listen, that's authentic, folks. Unless you heard me rockin' around here, say it out. Listen, you heard it, you know, hands down, this is it. I want you guys to let me know down in the comment section below. And you know what, we're going to say, hey, good job to Eli. You know what, make your day right down here in the bottom end, you know, down in the comment section below. Just say, hey, what up, Eli, you did great. Hey, and he got a biblical name too. You know he fired. That right there is just all good. Now, I'm not finna over talking. If you're new to my channel, don't forget to like, smash that subscribe button to tell everybody out here. There's a channel out here that simplifying these recipes to take the mystery out of cooking. And if you wanna know why I'm laughing cause I can hear him, he chomping down and he getting it in. And guess what, folks? Me and him as we out. Peace.