Spicy Honey Glaze
One of the simplest of all glazes is a combination of honey, agave syrup and balsamic vinegar. This variation gets an added boost from cayenne, hot chili powder and ground black pepper.
- 1/4 cup honey
- 2 Tbs. light agave syrup
- 2 Tbs. balsamic vinegar
- 1 tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tsp. freshly ground black pepper, or to taste
In a small bowl, stir together the honey, agave syrup and balsamic vinegar. Add the cayenne, chili powder and black pepper and mix well.
Brush onto chicken wings, quail or shrimp on the grill, or cover tightly and store in the refrigerator for up to 1 week. Makes 1 cup.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).