Glazed Apricot Chipotle Wings Recipes

CHIPOTLE CHICKEN WINGS

Steps:

• Preheat oven to 400º F (200º C). Line a baking sheet with foil. Place a wired rack on top and spray it with oil.
• Pat dry the chicken wings with a paper towel.
• Place cumin, salt, paprika, black pepper, and baking powder in a gallon-sized bag. Shake the bag to combine. Add chicken and shake again to coat it evenly with the seasoning.
• Place seasoned chicken over the wired rack and spray with oil.
• Bake for 35 -40 minutes, turning once, or until cooked through and golden brown and crispy.
• In the meantime, make the chipotle sauce: Place a medium saucepan, over medium heat, add the Coca-Cola, chipotle, onion, garlic, brown sugar, and soy sauce; mix to combine. Bring to a boil; reduce heat to low and simmer until reduced by half, about 15 minutes. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Set aside.
• When the chicken is cooked. Baste both sides of the chicken generously with the wing sauce and bake for 10 -15 minutes.
• Garnish with cilantro, if using, and lime wedges. Serve hot.

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

GLAZED APRICOT CHIPOTLE WINGS

Steps:

• Preheat broiler to high. Grease broiler pan and line bottom tray with foil. Toss chicken wings with seasoning mix and place on prepared pan. Combine glaze ingredients in small bowl. Set aside half of glaze for dipping sauce and use remaining on partially cooked chicken.
• Meanwhile, broil seasoned wings for 5 minutes. Turn and broil 5-7 minutes longer, or until almost cooked through.
• Remove from oven and brush with glaze. Return to oven and cook another 2 minutes.
• Turn wings over, brush with glaze, continue cooking and brushing , every minute or so , until juices are clear and chicken is no longer pink inside. Discard any leftover glaze that was used on raw chicken and serve remaining glaze as a dip.