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Ingredients
for 8 servings
-
4 lb chicken wing and drumette (2 kg) -
¼ cup cornstarch (30 g) -
2 teaspoons salt, divided -
1 teaspoon garlic powder -
1 ½ cups chipotle peppers in adobo (300 g) -
¼ cup lime juice (60 mL) -
¼ cup honey (85 g)
Preparation
- 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!
Tips
-
laurenkcarranza
The recipe was great though it was extremely spicy! Next time I might only use 1 or 2 chipotle chilis and mix it with BBQ sauce with the rest of the recipe. Still yummy though!!
2 months ago Helpful (2)
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