1chipotle chilie + 2 tablespoons adobo sauce(remove any stem)
1tablespoonsapple cider vinegar
3tablespoonshoney
1tablespoonWorcestershire sauce
1teaspoondijon mustard
½teaspoonsalt
½teaspoonpepper
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.