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Chicken wings are my favorite dish, and I sure have made them a lot of different ways with lots of different sauces. From homemade, to bottled, I can’t get enough wings. I’ll make them at home, and I’ll eat them at restaurants or bars. It’s hard to pick a favorite… until now. These crispy chipotle wings are my all-time favorites. A little heat, a little smokiness, and a little sweet. Everything you could want in a wing, and crunchy to boot. Grab some paper towels and scoot up to the table and get busy!
I made these crispy chipotle wings on my Char-Broil Big Easy. Used to be, I couldn’t get super-crispy wings in the Big Easy without finishing them on a grill. Not any more. My crispy wing technique gets it done and done good on the Big Easy or in the oven. Give it a shot. It’s as good as deep-fried but without the oil.
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Crispy Chipotle Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- Your favorite wing seasoning I used our Fire-Eater rub
For the sauce
- ½ cup chipotles in adobo sauce pureed
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 3 tablespoons unsalted butter
- 1 lime zested
- ½ teaspoon kosher salt
Instructions
For the wings
- Place wings into a large resealable bag.
- Add the oil and toss to coat.
- Add rub, toss to coat and seal.
- Refrigerate for 1-3 hours.
- When done, place wings in a large bowl and add sauce. Toss to coat and serve.
For the sauce
- Combine all ingredients except the salt in a medium saucepan over medium heat.
- Bring to a boil then reduce to a simmer.
- Season with salt and let simmer slowly until thickened slightly.
Notes
Nutrition
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