Take every meal over the top with a dash of these mind-blowing condiments

By Erik Mathes

You might not remember the first time you tasted honey, maple syrup, or Sriracha, but if you really consider it, those moments fundamentally changed the way you eat. When you think about how many cups of tea, stacks of pancakes, and bowls of ramen were enhanced by the flavors of the sauces, you’ll realize the significance: Food just wouldn’t be as fun without them.

If you really appreciate the impact of those condiments, your culinary world is going to be affected in a most profound way when we break this news to you: BBE subscribers can score 30 percent off purchases from Bushwick Kitchen, creators of three of the world’s most mind-blowingly delicious dips/condiments/squeeze-directly-into-your-mouth-sauces you’ve ever (or, perhaps, never) tasted. You’ll get no chemicals, additives, or corn syrups here—just the finest quality honey, maple syrup, gochujang, and chiles, expertly sourced by three guys with a knack for great flavor combinations.

First is the Bees Knees Spicy Honey, a concoction of wildflower honey (curated from a family-run apiary in NY’s Hudson Valley) infused with a secret blend of chile peppers for the ideal yin-yang of sweet and heat—try that on your cocktail weenies.

If you’re more of a maple person, you’ll love Trees Knees Spicy Syrup. A mix of organic maple syrup from a small-batch sugar bush in the Catskills that’s been kissed with the fiery lips of hot chiles, it transforms candied bacon into something that’ll make even the manliest men weep.

The third of the trifecta is Weak Knees gochujang Sriracha, which combines the deep, savory flavor of Korean fermented red chile paste with garlic, vinegar, and sweet and spicy notes to create an all-purpose sauce for dousing whatever you dream up. Turn eggs and fries into an ethereal experience, or guard it as the secret ingredient in your soon-to-be legendary Bloody Mary recipe (along with a squeeze of fish sauce, of course, but we promise not to tell a soul).

Condiments for culinary connoisseurs

  • MixedMade is the vision of three entrepreneurs who are chronicling their startup journey on the company’s blog.
  • All ingredients are proudly sourced locally, from the finest purveyors in the Hudson Valley, the Catskills, and Flushing.
  • Every batch is handmade in Brooklyn.

Spicy Honey Ginger Wings

Recipe courtesy of Bushwick Kitchen

yield: snack portions for 4 people, (or 2 plus dog if your dog eats like Moose); scale recipe as needed.

Cook's note: Feel free to be fast and loose with this recipe, we're not baking homemade croissants here. To ensure success be sure to have at least one beer before beginning, and keep a steady supply available as cooking wings can make one quite thirsty. This time, I went with the trusted Pliny The Elder.

Vegetable oil spray (if cooking in an oven)
2 Tablespoons flour
2-½ tablespoons any good rub (if you don't have a poultry rub, use garlic powder, salt and pepper, chile powder, or red pepper flakes and a pinch of brown sugar)
2 pounds chicken wingettes and drumettes
2-½ Tablespoons red pepper hot sauce (I used Pepper Plant sauce, but any mild pepper hot sauce will be fine)
1 Tablespoon unsalted butter, melted
1-½ Tablespoon soy sauce
2 Tablespoons yours truly, Bees Knees Spicy honey
2 Tablespoons finely minced fresh ginger (this really makes the wings and gives them an incredible element of flavor that pairs perfectly with the spicy honey)
2 Tablespoons scallions, bulb-half only, thinly sliced

1. Preheat oven or grill to 500 degrees Fahrenheit. If using a grill (we love grilling for the smoky flavor that penetrates the meat),d it's best to cook indirect at this temperature. That is, there should be some barrier between the coals and wings so they don’t get overly charred and dried out. If using an oven, line a large baking sheet with foil and spray with vegetable oil.

2. In a bowl, mix flour with rub. Toss the mix on the chicken until wings are coated. Spread chicken on the baking sheet in a single layer and spray with vegetable oil; if you're using a grill, place coated chicken directly on grill grate.

3. Roast the chicken, turning once or twice, until browned and crispy (approximately 40 minutes in an oven).

4. In a bowl, whisk hot sauce with butter, soy sauce, Bees Knees Spicy Honey, and ginger until combined. If you like your wings wet, just add the sauce at the end. If you like your wings a bit drier, add the sauce while they are cooking and let cook for 5 minutes before you take them off the grill or out of the oven.

5. Sprinkle with scallions and prepare for the platter to be demolished. As always, you can drizzle some extra spicy honey for a little more heat!