Food Recipes 

Renegade Lemonade Thai Sticky Chicken Wings


  • 3-4 lbs chicken wings
  • 3/4 cup Thai sweet chili sauce
  • 4 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons fish sauce
  • 1 cup Renegade Lemonade 
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame oil       


  • Mix together marinade 
  • Reserve one cup of marinade
  • Put chicken wings in large bowl and toss with marinade 
  • Leave for one hour
  • Cook in air fryer 400 degrees for 15 minutes on each side
  • While wings are cooking reduce reserved marinade by half on stove top in a sauce pan
  • When wings are cooked toss with reduced marinade, chili flakes, salt, fresh cilantro and green onions 

To serve (recommendation)

  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced to serve
  • Red chili flakes
  • Generous pinch of salt            


Steamed Mussels 

This recipe is a true crowd pleaser with Renegade Lemonade. Try substituting basil, oregano, rosemary or mint instead of tarragon for a nice twist on this wonderful dish.


  • Two tablespoons of olive oil plus more for the grilled bread
  • Two shallots, chopped coarsely
  • Salt and pepper to taste
  • Two to three pounds of fresh mussels, scrubbed
  • Two cups of Renegade Lemonade lemon wine
  • One lemon
  • Two tablespoons of butter
  • Two tablespoons of chopped, fresh tarragon leaves
  • One baguette, cut into diagonal slices
  • High large saucepan to medium-high
  • Add olive oil and sauté shallots for two minutes
  • Add Renegade Lemonade wine and scrap any bits off the pan bottom
  • Add mussels


  • Cover the pot and cook until all have opened, about 6-8 minutes
  • Remove mussels from pan and place in a large bowl
  • Bring cooking liquid to a boil and stir in butter, salt, pepper and tarragon
  • Add mixture to mussels
  • Squeeze lemon
  • Serve immediately with grilled bread (recipe below)