Grilled Chipotle Lime Honey Glazed Chicken Wings Recipes

GRILLED HONEY CHIPOTLE WINGS RECIPE BY TASTY

Steps:

• Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with cornstarch, garlic powder, and one teaspoon of kosher salt.
• Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for at least an hour, up to overnight.
• In a food processor or blender, combine chipotles, lime juice, honey, and the remaining salt. Puree until smooth. Set aside until ready to grill.
• Preheat grill to medium high heat. Grill wings until just starting to brown on the underside, about 5 minutes, then flip and repeat.
• Using a basting brush, coat the top side of the wings with chipotle puree. Flip and cook until exterior just starts to char. Baste the other side, flip and repeat.
• Remove wings from heat and let cool for at least 5 minutes. Serve with your preferred garnish and dipping sauce.
• Enjoy!

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

CHIPOTLE-LIME CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/3 cup olive oil, 3 tablespoons chopped chipotles in adobo (include some of the sauce), 3 tablespoons lime juice, 1 tablespoon minced garlic, salt and pepper in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

RED CHILE CHICKEN WINGS WITH CHIPOTLE HONEY GLAZE

Steps:

• For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
• For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
• Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
• For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
• Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese 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 -- .

GRILLED CHIPOTLE LIME HONEY GLAZED CHICKEN WINGS

Steps:

• thoroughly wash chicken wings, and add to plastic ziplock bag. to the bag add 2 tbsp chile powder, salt and pepper, lime zest and 2-3 tbsp of lime juice, and 1 tbsp of grated panela. seal bag and marinate for at least an hour or longer if time permits.
• for a basting sauce mix the remaining lime juice, 1 to 1 1/2 tbsp of grated panela, and about a tablespoon of chile powder in a bowl and set aside.
• for glaze add apple cider vinegar, honey, remaining grated panela to a small sauce pan, and reduce till glaze is thick and coats a spoon. then add chipotle puree one tablespoon at a time, to get to desired spiciness and then add some lime zest to the glaze, and set aside or over low fire to keep warm.
• start a charcoal fire in your grill (or start a gas grill) and let heat to a medium high to high heat. add wings to the grill and let brown on one side, flip wings and baste with chili lime juice mixture. when wings are done, and basted. add some glaze to one side of wings and flip over, grill for 2-3 minutes, then glaze the other side of the wings and flip again, and grill for another 2-3 minutes -- remove from the grill and add the remaining glaze to the wings.