Hallelu-jah! Chicken Wings


2 lbs. party wings             
1 ½ teaspoons salt 
2 cups all-purpose flour       
1 ½ teaspoons pepper         
1 cup panko crumbs (optional)  
large heavy-bottom pot or deep fryer
vegetable or canola oil        
2 cups Junebug’s Hallelu-jah! Sauce

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Wash the chicken breasts in cold water. Sprinkle the wing sections with salt and pepper. Prepare a batter mixture using all-purpose flour, salt, pepper, and panko crumbs. Mix according to your taste and preferences. Dip the wings in the flour mixture before frying. 

Heat the vegetable or canola oil in your deep fryer or large pot; use 2 cups of oil for 2 pounds of chicken wings, adding more if necessary. Allow oil to heat to 375 degrees Fahrenheit. 

Add the chicken wings to the oil a few at a time to keep the temperature high enough. Leave the wings in the oil until they become golden brown in color, which usually takes about six to eight minutes. Make sure the oil is covering the wings at all times; if not, add more oil. 


Remove the wings from the oil with tongs or a small mesh scoop. Place fried wings in a bowl and toss with Junebug’s Hallelu-jah! Sauce until completely coated.

Grilled Chicken Breast


Boneless, skinless chicken breast  
1 ½ teaspoons salt 
1 teaspoon of garlic powder       
1 ½ teaspoons pepper
Junebug’s Hallelu-jah! Sauce   
Lighter fluid

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Wash the chicken breasts in cold water. Use a knife to make a 1- to 2-inch score on the top of the chicken breast so that the marinade soaks into the chicken breast. Lightly season with salt and pepper. 

Place the chicken breast in a casserole dish. Pour Junebug’s Hallelu-jah! Sauce over the chicken, so that each piece of chicken is coated. Cover and place in the refrigerator for 30 minutes; the longer you marinate, the more flavor it will have.

Place the chicken on the grill in the middle of the two mounds of charcoal briquettes. Cook 10 to 25 minutes per side. Flip each piece once during grilling.  (For safety, the internal temperature of a skinless, boneless chicken breast must reach 165 degrees Fahrenheit).

Brown the outer meat of the chicken breast over the hot coals. Remove the chicken from the heat and let it sit for five minutes before serving.

Chicken Stir Fry


1 teaspoon coconut oil

1 1/2 to 2lbs. of chicken breast

(cut into thin slices)

1 large red onion chopped

2 cups two large carrots (sliced)

1 bell pepper (sliced)

1 cup of snow peas

1 1/2 cups of bean sprouts

1/2 cup broccoli

1/2 to 1 cup Hallelu-jah! Sauce

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Sauté all vegetables in the coconut oil; add 1/2 cup or a cup of Hallelu-jah! Sauce depending on your spice buds. Ready to serve!