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Honey Chipotle Chicken Wings

Chicken wings are parboiled and baked and tossed in a spicy and sweet honey chipotle sauce made quickly from scratch.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 282kcal
Author Lauren
Cost $9

Ingredients

  • 2-3 pounds chicken wings
  • teaspoons sea salt
  • 2 teaspoons olive oil or melted butter

BARBECUE SAUCE

  • 2 teaspoons olive oil
  • cup yellow onions (diced)
  • 1 cloves garlic (sliced)
  • 1 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 chipotle chilie + 2 tablespoons adobo sauce (remove any stem)
  • 1 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

BAKE THE WINGS

  • PREPARE: Preheat to oven to 450˚ F. Line a large baking sheet with foil and set aside for later. Fill a large stock pot halfway with water and 1 tablespoon of sea salt; bring to a boil.
  • PARBOIL THE WINGS: Reduce the heat to medium-low (the water should be at a simmer) and boil the wings for 7 minutes. Drain the wings into a colander. Toss the colander to remove any last pockets of water.
  • BAKE: Arrange the wings on the prepared baking sheet, skin side down. Pat each wing down with a paper towel to remove any remaining water. Brush with the oil or butter and place the wings skin side down on the prepared baking sheet. Bake the wings in the preheated oven for 15 minutes. Turn the wings over and bake an additional 15 minutes or until the tops are golden and crispy.

MAKE THE SAUCE

  • WHILE THE WINGS BAKE: Heat the oil in a medium sauce pan over medium-high heat. Add the onion and suaté for 3-5 minutes or until thy are soft and start to turn golden on the edges. Add the garlic and stir constantly for 60 seconds. Turn off the heat and transfer the onion, carefully, into a food processor or blender.
  • PROCESS and SIMMER: To the food processor, add the remaining sauce ingredients and process until completely smooth. Pour the processed sauce back into the saucepan used for the onions. Bring the sauce to a slow simmer and continue simmering for 8-10 minutes or until the sauce thickens.
  • COAT THE WINGS: In a large, heat-safe bowl, toss the wings and sauce ½ a cup at time until the wings are coated to your desired level. For 2 pounds, I usually use 1 cup. Allow the wings to cool slightly (about 5-10 minutes) and absorb some of the sauce flavor. Serve warm with ranch or bleu cheese dressing.

Nutrition

Calories: 282kcal | Carbohydrates: 12g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 534mg | Potassium: 228mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 2mg