Chipotle Lime Chicken 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.

GARLIC-LIME CHICKEN WINGS WITH CHIPOTLE MAYONNAISE

Steps:

• Combine chicken & marinade ingredients in a ziplock bag, squish around to combine & coat thoroughly & refrigerate 2-4 hours, turning occasionally.
• In a small bowl, stir together all mayonnaise ingredients & refrigerate 30 minutes.
• Heat grill or broiler. Remove chicken from marinade; discard marinade. Gril or broil 12-14 minutes until browned & juices run clear, turning once. Serve with avocado slices & use mayonnaise as a dipping sauce.

CHIPOTLE LIME WINGS

Steps:

• Remove any excess skin and fat from the wings.
• Bake 25 minutes, or until fully cooked, at 350 on a rack to allow grease to drip off.
• Cool completely.
• Mix all other ingredients.
• Coat wings or toss in sauce and marinade at least 2 hours (overnight is best).
• Bake 15 minutes at 350 on a rack.
• Serve as they are, out of the oven or coat them again in sauce.

GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS

Steps:

• Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
• Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
• Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
• Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
• Remove chicken from marinade and place on preheated grill. Discard USED marinade.
• Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
• Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
• Remove from grill and pour any remaining RESERVED sauce on top.
• Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
• OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

CHIPOTLE LIME CHICKEN WINGS

Steps:

• Combine barbecue sauce, honey, lime juice and zest and set aside.
• Combine flour, corn starch and seasoning salt in a bowl.
• Dust each wing with flour mixture and set aside on wax or parchment paper.
• Heat deep fryer or potted oil to 325 - 350°F.
• Dust a few wings at a time- second time and fry for 7 - 8 minutes - let cool on wire rack.
• When all the wings have been fried - heat 2 -tablespoons of butter in a deep pan.
• Add the sauce mixture and combine well with the butter (this makes them glossy).
• Add the wings and mix to make sure each wing is completely saturated with sauce & rewarmed .
• Serve -- .