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I’m been seriously addicted to making dry wings, like these smoky chipotle wings. Anita and I recently spent a few days in lovely Pittsburgh, Pennsylvania while attending a conference. I made sure I had my ‘to-eat’ list down before leaving, because one thing you can be sure of finding in Pittsburgh: good food. At the top of my list was dry chicken wings. No, not dry like ‘ewww, this meat is dry’. Dry as in the wings aren’t tossed in sauce after being cooked. Instead they are dusted with seasoning. The end result is almost like roasted chicken, but with much more pronounced flavors.
When you first taste the rub for these smoky chipotle wings you might think they’ll come out super spicy. Maybe too spicy for grandma. Well, no actually. The heat mellows a bit while the wings cook. You’re left with a slightly smoky, slightly sweet, and a bit-of-heat flavor that is absolutely crazy good. Good enough for grandma, though you might want to run the idea by her first.
Smoky chipotle wings would be absolutely perfect served any time, but they’d really make a great appetizer for the big game. They’re easy to make and packed with flavor.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Smoky Chipotle Chicken Wings
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- 3 tablespoons Smokey Chipotle Rub #1 or more, divided
For the wings
- Place wings into a large resealable bag.
- Add the oil and toss to coat.
- Add 2 tablespoons of the Smoky Chipotle rub, toss to coat and seal.
- Refrigerate for 1-3 hours.
- When done, place wings in a large bowl. Sprinkle with remaining rub. Toss to coat and serve.
Nutritional values are approximate.