These spicy-sweet chicken wings are coated in a delicious glaze made with JAMACUCO salsa picante and honey, creating a perfect balance of heat and sweetness. Whether for a game night, party, or just a flavorful snack, these wings will be a hit!

Why You’ll Love This Recipe:
  Perfectly crispy & flavorful
Balanced heat with JAMACUCO Salsa Picante
Quick & easy to make

Try this recipe and let us know how it turns out! #Jamacuco #SpicyWings

Ingredients:

• 1 kg of chicken wings
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika

For the JAMACUCO Chili Honey Glaze:

• 4 tablespoons JAMACUCO Salsa Picante
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon grated fresh ginger (optional)

Instructions:

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Prepare the wings: In a large bowl, toss the chicken wings with olive oil, salt, black pepper, garlic powder, and smoked paprika until well coated.
3. Bake the wings: Arrange the wings on the baking sheet in a single layer. Bake for 40-45 minutes, flipping them halfway through until they are golden brown and crispy.
4. Make the glaze: In a small saucepan over low heat, combine JAMACUCO Salsa Picante, honey, soy sauce, apple cider vinegar, and ginger. Simmer for 3-4 minutes until slightly thickened.
5. Coat the wings: Remove the wings from the oven and toss them in the spicy honey glaze until fully coated.
6. Serve & enjoy: Garnish with sesame seeds, chopped cilantro, or green onions. Serve immediately with lime wedges and a side of ranch or blue cheese dip!

These Spicy Grilled Shrimp Tacos highlight the vibrant flavors of Jamacuco’s spicy sauce, offering a delightful combination of heat and zest that complements the sweetness of the shrimp and the freshness of the toppings. Enjoy this dish as a lively addition to your meal repertoire.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons Jamacuco spicy sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1 ripe avocado, sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

For the Creamy Lime Sauce:

• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 tablespoon Jamacuco spicy sauce
• Salt, to taste

Instructions:

1. Marinate the Shrimp: In a medium bowl, combine the olive oil, Jamacuco spicy sauce, ground cumin, smoked paprika, salt, and black pepper. Add the shrimp and toss to coat evenly. Let marinate for about 15 minutes.
2. Prepare the Creamy Lime Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, Jamacuco spicy sauce, and a pinch of salt. Adjust seasoning to taste and set aside.
3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using a grill) or prepare them directly on the grill pan. Grill the shrimp for 2-3 minutes per side, until they are opaque and cooked through. Remove from heat.
4. Warm the Tortillas: While the shrimp are grilling, warm the corn tortillas on the grill or in a dry skillet until pliable.
5. Assemble the Tacos: Place a few grilled shrimp onto each tortilla. Top with shredded red cabbage, avocado slices, and a drizzle of the creamy lime sauce. Garnish with fresh cilantro leaves.
6. Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

This recipe brings together the rich flavors of roasted potatoes and the vibrant heat of JAMACUCO Salsa Picante, offering a delightful twist on a traditional Spanish favorite. Perfect as an appetizer or a side dish, these Spicy Patatas Bravas are sure to impress your guests.

Ingredients:

• 4 large potatoes, peeled and cut into bite-sized cubes
• 3 tablespoons olive oil
• Salt, to taste
• 2 cloves garlic, minced
• 1/2 cup JAMACUCO Salsa Picante
• 1/2 cup tomato sauce
• 1 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Potatoes:
   • Preheat the oven to 200°C (400°F).
   • In a large bowl, toss the potato cubes with 2 tablespoons of olive oil and a pinch of salt until evenly coated.
   • Spread the potatoes on a baking sheet in a single layer.
   • Bake for 25-30 minutes, or until golden brown and crispy, turning halfway through for even cooking.
2. Prepare the Spicy Sauce:
   • While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat.
   • Add the minced garlic and sauté for about 1 minute until fragrant.
   • Stir in the JAMACUCO Salsa Picante, tomato sauce, and smoked paprika.
   • Reduce the heat to low and let the sauce simmer for 5 minutes, stirring occasionally.
3. Combine and Serve:
   • Once the potatoes are done, transfer them to a serving dish.
   • Pour the spicy sauce over the crispy potatoes, ensuring they are well-coated.
   • Garnish with chopped fresh parsley.
   • Serve immediately and enjoy your Spicy Patatas Bravas with a kick of JAMACUCO Salsa Picante!