Sticky, sweet and spicy and oooh sooo good!
What's not to love?
We have some form of hot wings at least once a week but these bad boys have been making a weekly appearance recently.
They are super easy to make and pack a little hidden punch at the end.
The sauce can easily be adjusted from a little hot to flaming dependent on how many chipotle peppers you add.
I usually make the sauce with one pepper and cook some of the wings in a small pan for our youngest and then add another pepper for the rest of us.
2 Chipotle peppers seems to give a decent amount of heat.
If you really like to knock your socks off 3-4 chipotle peppers are sure to light your mouth on fire.
Be warned this sauce is a bit of a creeper.. The honey hits the tongue and they don't seem to hot but a few seconds later the chipotle gives a little kick!
Here's how to make these...
Whisk together 3 tablespoons Olive Oil, 1 tablespoon White Vinegar, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Granulated Garlic, 1/4 teaspoon Cumin and 1/4 teaspoon Sea Salt.
Drizzle mixture over 4 pounds of drummets and wings. Spread until evenly coated.
Bake in a 425 degree oven basting every 15-20 minutes until skin is brown about 30-40 minutes for fresh and about 50 minutes - 1hour for frozen.
Tip: For easier clean up use parchment paper in pan.
While wings cook make Stick Chipotle Sauce.
In a blender add 1-4 Canned Chipotle Peppers In Adobo Sauce (1 for just a little kick/ 4 for the mouth is on fire, 2 tablespoons Adobo Sauce (from the can), 3 tablespoons Melted Butter, Juice of 2 Limes and 1/4 teaspoon Sea Salt. Puree until smooth.
Wings are ready for the Chipotle Sauce when they are looking nice and toasty brown like this.
Slather both sides in wing sauce and cook an additional 10-20 minutes until sauce starts to brown.
Serve wings with Ranch, Blue Cheese or this Cilantro Lime Ranch.
Is it bad I'll be making them twice this week? Once for dinner and then of course for Superbowl!
I can't wait!