The birds and the bees

news: The birds and the bees

I WAS recently surfing the web and discovered that, in the United States, September is both National Chicken Month and National Honey Month. Being me, this naturally made me think of some mouth-watering recipes, since both these ingredients go well together.

Chinese chicken wings


2 lbs (1 kilo) chicken wings

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon sesame oil

1 clove minced garlic

1/2 teaspoon ground ginger

Several drops of Tabasco sauce, as desired

1 tablespoon sesame seeds


Chicken wings come in three parts – take a sharp knife and cut off the pointed ends and throw them away. Cut the remaining two parts at the joint. Mix all the other ingredients together, except the sesame seeds and marinate the wings for two to four hours in the refrigerator. Put them in a single layer on a large baking dish and place in a medium oven at 350½F or 175½C for 45 minutes, until golden brown. Turn them over and baste them in some of the marinade at least once during this time. Allow them to cool slightly on a wire rack and sprinkle the sesame seeds over them. Serve warm with lots of paper napkins – they are messy, but delicious!

Honey glazed roast chicken


1 whole chicken for roasting (about 2 kilos or 4 1/2 lbs)

1 teaspoon honey

1 tablespoon sunflower oil

1 whole onion, peeled

1 teaspoon mixed dried herbs or small bunch of fresh herbs – parsley, bay leaf, thyme and/or sage

Garlic salt



Rinse the chicken and pat it dry with paper towels. Fill the cavity with the onion and herbs, salt and pepper. Warm the honey slightly by putting it in a cup, which you have rinsed with very hot water – this will make it easier to mix and pour. Add the oil and pour the mix over the chicken, rubbing it into the breast and thighs. Sprinkle garlic salt on the skin, if desired. Place in an oven at 350½F or 175½C and roast for one hour to one hour and 15 minutes. When the skin is nicely browned on top, it will be ready to serve.

Chicken salad with honey dressing


2 cooked skinless chicken breasts, cubed

1 Granny Smith apple, cubed but not peeled

2 cups (50g) mixed salad greens


1 teaspoon warmed honey (see above)

Juice of half a lime or lemon

1/2 cup sunflower oil

1 teaspoon Lee & Perrins Worcestershire Sauce


Mix the dressing ingredients and allow them to blend for about 20 minutes. Mix the cubed chicken and the cubed apples with the dressing and serve on the salad greens. This will be enough for four people, or two if used as a main course.