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Chipotle Honey-Glazed Chicken Wings

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By Phillip Kent

I adapted some of the ingredients and directions from this recipe from “Bobby Flay’s Grill It!” (Clarkson/Potter Publishers NY, $35).  First of all, you can use any type of canned chile in adobo, chile powder or paprika. The ingredients he calls for give more of a smoky flavors than they do heat.

When I made the wings, I didn’t divide the glaze. I coated the wings with canola oil, salt, pepper, the spice mixture and about 1/4 of the glaze. Then, I put them into a bag to marinate for the time it takes to get the grill going. Then, I apply liberally the rest of the glaze as the wings are cooking. I discard the extra glaze and serve the wings with Central Market’s house blue cheese dressing, which is the best I’ve had.

Photograph by Phillip Kent

Chipotle Honey-Glazed Chicken Wings with Toasted Sesame Seeds and Green Onions

SAMSUNG CSC1 cup honey

2-3 tablespoons puréed canned chipotle chiles in adobo

2 tablespoon Dijon mustard

4 tablespoons ancho chile powder

Kosher salt

Freshly ground black pepper

4 tablespoons canola oil

2 teaspoon ground coriander

2 teaspoons ground cumin

2 teaspoons Spanish paprika

3 pounds chicken wings

2 tablespoons sesame seeds, toasted

3 green onions, white and green parts, thinly sliced

Heat your grill to medium high.

Whisk together the honey, chipotle purée, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small the other large.

Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin and paprika in small bowl.

Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or frees and use for making chicken stock). But each wing into 2 pieces through the joint.

Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons of oil and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4-5 minutes. Reduce the heat of the grill to medium, turn the wings over and close the lid of the grill. Continue grilling until just cooked through, 15-20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

Transfer wings to the large bowl, brush with the reserved glaze and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

From “Bobby Flay’s Grill It!”

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