(1) 7 oz can chipotle peppers in adobo, ground or finely chopped — remove seeds if you want to take out some of the spice!
(2) cloves garlic, minced
(1) lime, juiced
(6) tbsp honey
(1) tsp cayenne pepper
(¾) tsp adobo seasoning — I used the without pepper version
(¼) cup water
salt & pepper
celery sticks, optional for a side
carrot sticks, optional for a side
ranch dressing, optional for a side
blue cheese dressing, optional for a side
directions.
Preheat oven to 400ºF
Add wings into a large bowl with baking powder, salt and pepper (about 1 teaspoon salt and ¼ tsp pepper if I’m guesstimating), toss to coat
Add vegetable oil to bowl and toss wings until evenly coated
Cover a baking sheet in foil and rest a wire grate over the baking sheet
Place prepped chicken wings onto the rack and place in over (the reason for this is so that the wings don’t stick to baking sheet, the excess fat drips off and the wings get evenly crispy all the way around the wings)
Bake chicken wings for 40 minutes
While wings are baking, start the chipotle sauce by adding the remaining ingredients into a small pot
Cook over high heat to bring sauce to a boil
Once boiling, turn down heat to low and simmer chipotle sauce until it’s reduced by ¼-½ (about 10 minutes)
After the wings have been baking for 40 minutes, turn the heat up to 450ºF and finish cooking for 5-10 minutes
Remove wings from oven and add to a large bowl
Combine with the chipotle sauce (or your own favorite!) and toss until chicken wings are completely coated in sauce
Serve with carrot and celery sticks, ranch dressing, and/or blue cheese dressing
