I can’t believe I’ve been missing out on these wings all these years. I guess that’s what I get for being so stubborn and ignoring one little request. Punishment in the form of delicious crispy chicken wings.
BAKED HONEY CHIPOTLE CHICKEN WINGS
Prep time:
Cook time:
Total time:
Serves: 4
Recipe Modified from: cookiemonstercooking
Ingredients
- For the wings:
- 2 pounds chicken wings, halved at joints & wingtips discarded*
- 1 tablespoon baking powder
- ¼ teaspoon salt
- For the sauce:
- 3 tablespoons unsalted butter, melted
- ¼ cup honey
- 1 to 2 tablespoons minced chipotle peppers
Instructions
- To make the wings - adjust the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 250 degrees. Line a rimmed baking sheet with aluminum foil and then set a wire rack in the pan.
- Pat the chicken wings dry with a paper towel and then transfer to a gallon sized zipper-lock bag. In a small bowl, mix together the baking powder and salt and then add this mixture to the bag. Seal the bag and then shake to coat. Arrange the wings in a single layer on the prepared baking sheet (skin side up).
- Place the pan on the lower-middle rack in the oven and bake for 30 minutes. Then move the pan to the upper-middle position, increase the temperature to 425 degrees and bake for about 40 to 50 minutes, rotating the pan halfway through baking. The wings should be brown and crispy when done.
- Remove the pan from the oven and let cool for 5 minutes.
- Meanwhile, to make the sauce, add the butter, honey and minced chipotle to a large bowl. Whisk to combine. Add the wings to the bowl and toss until well coated. Serve immediately.
- Notes
- If you buy chicken wings that are already split and have the wingtips discarded you only need 1 ¾ pounds.
Notes
If you buy chicken wings that are already split and have the wingtips discarded you only need 1 ¾ pounds.
Photo Credit: cookiemonstercooking