Sweet and Smoky Chipotle Chicken Wings
Here’s a version of chicken wings with a sweet and smoky glaze. You can add more chipotle in adobo and cayenne pepper if you like your wings spicier.
Prep Time: 5-10 minutes
Cook Time: 1 hour
Serves: About 24 Wings (2-4 servings)
2-3 lbs. of chicken wings, each wing cut at the 2 joints (freeze the tips for stock)
2 tablespoons of neutral oil, such as safflower
Sea salt and fresh ground pepper
1 lime, zest and juice (about 2 tablespoons juice)
2 tablespoons melted butter
2 tablespoons mirin (or rice wine vinegar)
2 tablespoons honey
1-2 tablespoons chipotle in adobo, finely chopped (depending on how spicy you want the wings)
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon paprika
Preheat the oven to 375 degrees F.
While the oven preheats, spread the chicken wings out on a roasting pan in a single layer, drizzle with 2 tablespoons of safflower oil, sprinkle with salt and pepper and toss to coat all the wings.
Combine the lime zest, lime juice, 2 tablespoons melted butter, 2 tablespoons mirin, 2 tablespoons honey, 2 tablespoons chipotle in adobo, 1 tablespoon white wine vinegar, 1 teaspoon Worcestershire sauce, 1 tablespoon sweet smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon paprika. Whisk to combine and set aside.
Roast the wings in the oven for 20 minutes. Remove from the oven, baste with any pan juices, and carefully pour out any pan juices into a bowl. Turn the wings over.
Return the pan to the oven and cook for another 20 minutes. Baste again with pan juices and then carefully pour out the extra pan juices.
Increase the oven temperature to 450 degrees F. Brush the smoky chipotle sauce over the wings to coat. Spread out in a single layer and cook for another 9 minutes, brush more sauce on every 3 minutes, flipping the wings over to coat in sauce too.
Reserve a bit of sauce to drizzle and toss over the wings once removed from the oven.
Serve hot or at room temperature.