Ingredients: |
Ingredients: 1/4 cup hot water
3 chipotle chiles canned in adobo sauce, seeds removed
1/4 cup chopped cilantro
1 Tbsp tomato paste
2 Tbsp orange marmalade
1 garlic clove, minced
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 tsp ground allspice
1 pinch ground cloves
1 1/2 Tbsp white vinegar
Juice of 1 lime (approximately 3 Tbsp)
1 Tbsp creamy peanut butter
3 1/2 lbs chicken wings
1/8 cup olive oil (optional)
Vegetable cooking spray, as needed
2 Tbsp honey
1 scallion, sliced thinly on bias for garnish
Serve with: Chipotle Sour Cream, as needed (recipe follows)
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Directions: |
Directions:Preheat oven to 450ºF.
In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter, and pulse to combine the ingredients into a coarse paste. Divide mixture in half.
Remove the chicken wings from the package and pat dry with paper towels. Remove the wing tips and discard or save for stock. Cut the remaining wing into 2 pieces, dividing at joint.
Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight. The olive oil may be added to this mixture to help coat the wings.
Spray a heavy-duty baking tray with vegetable cooking spray. Arrange the chicken wings on the tray in one layer with space between each wing. Spray the wings with a light layer of vegetable cooking spray. Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp. The wings may be crisped for 3 to 4 minutes under the broiler if necessary.
Add 2 Tbsp of honey to the remaining chipotle sauce. Place 2 Tbsp of the sauce in a large mixing bowl. Add the hot wings and stir gently to coat every wing in sauce. Add more sauce to taste or serve extra sauce on the side.
Place the seasoned wings on a platter and garnish with sliced scallions. Accompany with a bowl of the Chipotle Sour Cream.
Chipotle Sour Cream:
2 chipotle chiles canned in adobo sauce, seeds removed
1 cup sour cream (or fat-free Greek yogurt)
Juice from 1/2 fresh lime (approx 1 1/2 Tbsp)
Salt, as needed
Freshly ground black pepper, as needed
Remove the chiles from the sauce.
Reserve the sauce. Slit open the chiles and scrape to remove the seeds. Cut the chiles into a fine dice.
Stir the chiles into the sour cream. Add 2 to 3 teaspoons of adobo sauce to taste. Add the lime juice and stir.
Season with salt and pepper.
Makes approx 1 1/4 cups |
This recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream is from