OkieSpice recipes are simply our own version of old time favorites! Nothing too fancy... but probably a little spicy! #cooksnotchefs



  • #3 of Drumettes and Flats
  • 1 Tbsp Baking Powder
  • 1 Tbsp Lime Pepper
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Granulated Garlic
  • 1 Tsp Kosher Salt


  • 1 1/4 cup Boudreaux's Wing Sauce
  • 1/4 cup T and A Sauces Smokey Goodness Hot Sauce.
  • Mix together and basset wings towards end of grill time.

Pat wings dry with paper towels. Place in large bowl and sprinkle dry mix over them. Lay coated wings flat on wire rack placed over a baking sheet. Refrigerate uncovered overnight (or gently lay wax paper over them if you feel the need). 

We usually grill them the next evening. Grill over low/medium heat for around 35 minutes or so, turning often. Baste with grill sauce the last 10 minutes.



  • 1 #4 Boneless Ham
  • Place ham in slow cooker or roaster.
  • Pour 1/2 bottle real sugar coke over ham.
  • Pour Cherry Moonshine over ham as well.


#3 Boneless chicken breast (about 6) pounded to about 3/4 to 1 inch thick                                                                         Lay 1/2 of the breasts in 13 x 9 pan and drizzle with garlic olive oil.  Pour 4 Tbsp fajitas marinade over them and sprinkle with 1 Tbsp fajitas seasoning. Flip chicken and use excess liquid in pan to coat other side. Sprinkle another 1 Tbsp dry seasoning over it. Repeat steps with remaining chicken, now having two layers in the pan. Cover and refrigerate for at least 3 hours, or all day if possible.


2 red bell peppers,cored & sliced

2 green bell peppers, cored & sliced

1 white onion, thinly sliced

1 red onion, thinly sliced

12 garlic cloves

2 jalapenos, sliced

3/4 cup pineapple, fresh preferably

Place all in a large bowl and add......

3 Tbsp garlic olive oil

4 Tbsp fajita marinade

2 Tbsp fajita seasoning

1 Tbsp smoked sea salt

Juice of one lime

Stir it all up and let it mingle for about an hour... (enjoy a fresh margarita while you wait!).                                                                          


Cover and cook for 3 hours in 300 degree oven or slow cooker for 6 hours on low.heat. (I have cooked it for as long as 8 hours in slow cooker out of necessity. Basically ham just fell apart.....very tasty!


When ready, fire up both sides of grill, heating a grill basket on high heat on one side. Add vegetables to basket when heated.....throw chicken on other side over medium heat. Sprinkle chicken with a little sea salt while grilling. Cook veggies till browned/charred but not too soft. Grill chicken to 160 degrees, turning occasionally. (about 15 minutes...)  Don't forget to let chicken rest at least 5 minutes before slicing.  (We also drizzle fresh lime juice over chicken after slicing)



1 cup sugar

1 cup brown sugar

1 1/2 cup peanut butter( half crunchy if preferred)

1 cup butter

2 eggs 

1/4 cup Weak Knees Sriracha

3 cups flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup Habanero sugar






Mix sugars, peanut butter, butter, egg and sriracha.  Stir in remaining ingredients.  Cover and refrigerate at least 3 hours.  Preheat oven to 375 degrees. Roll dough into 1 1/2 inch balls and roll in habanero sugar. Flatten in crisscross pattern with a fork dipped in sugar.  Bake 9 to 10 minutes.