These chipotle chicken wings are spicy and smoky, thanks to canned chopotle chiles in adobo sauce. Chipotles in adobo are actually dried chiles canned in a sweet-ish sauce, and they add so much flavor to lots of dishes. I like to puree the contents of the can and keep it in the fridge to add to scrambled eggs, bloody Marys, and quesadillas.
I served these with a sour cream, lime, and cilantro dipping sauce. They were sooo good!
Oven Method
Note: These wings can be cooked on a grill or in an oven. To cook them in the oven, bake them at 400 degrees F on a parchment lined baking sheet for about 35 minutes. Next, toss them in the sauce, and bake them for 10 minutes more. Finally, turn on the broiler with the wings still on the middle rack of the oven, and broil for 3 to 5 minutes, watching them closely.
These chicken wings are from the book, Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. They also appear on the New York Times website.
We are spending a year cooking our way through the book. After the recipe, be sure to check out what my fellow Matrix buddies, Camilla and Wendy, made this week.
You can buy pre-cut chicken wings, sometimes labeled "party wings." If you do, you will need about 2 1/2 pounds rather than three. I recommend sectioning your own chicken wings and saving the tips in the freezer to make stock later.
chicken, chipotle, drumettes,
appetizer, chicken, wings
American
Yield: 4 as a main course
Chipotle Lime Chicken Wings
ingredients
Chicken Wings
- 3 pounds chicken wings, wing tips removed, and wings cut into two sections
- 1/3 cup olive oil
- 4 tablespoons of pureed chipotles in adobe (I puree the whole can with an immersion blender and then measure what I need)
- 3 tablespoons lime juice
- 1 tablespoon minced garlic
- Salt and Pepper
Dipping Sauce
- 1/2 cup sour cream
- 2 tablespoons lime juice
- Handful of chopped cilantro
- Salt
instructions
To make the Wings
- Toss the wings in some neutral oil to keep from sticking (not necessary if you are baking them in the oven, see Note above).
- Heat your grill, leaving one side cooler for indirect cooking.
- Cook the wings on the cool side of the grill and cover. Check the wings and turn them a couple of times, until the wings are cooked through, about 15 to 20 minutes.
- In the meantime, combine the olive oil, chipotles, lime juice, garlic, and salt and pepper in a large bowl (large enough to toss the wings in the sauce).
- Add the wings to the bowl of sauce, and toss them to coat. Put the wings on the hot part of the grill and cook uncovered, turning the wings to evenly brown.
Dipping Sauce
- Combine the sour cream, lime juice, cilantro, and salt, and refrigerate until ready to serve.
I thought these sounded wonderful but chipotles and Frank do not get along.
ReplyDeleteThanks Wendy.
DeleteBe still, my beating heart! These sound fabulous. I bet they'd work with reconstituted dried chipotles too (we only have dried chipotles, not canned in adobo sauce)
ReplyDeleteCanned chipotles are actually reconstituted, so this would work. If you have access to liquid smoke, mix a tiny bit with tomato sauce, apple cider vinegar, cumin, oregano, garlic, and some cayenne, and soak the dried chipotles in it. I'm pretty sure this would work.
Delete