- Scotch Whisky Day
Spicy Chipotle-Honey Wings
- 12 split wings, about a 1 1/2 pounds
- Salt and pepper, to taste
- Olive oil, for greasing
- 2 tablespoons butter
- One 7-ounce can chipotles en adobe, roughly chopped into slices, sauce reserved
- 1/4 cup honey, plus more as desired
- Cucumber Yogurt with Dill
- Grilled Beef Tenderloin Tips
- Baked Asparagus with Fried Egg and Dill
- Canned Tuna Open-Faced Sandwich
- Kale, Mango, and Avocado Salad
- Strawberry and Ricotta Appetizer
- Raw Artichoke, Lemon, and Parmesan Salad
- Strawberry, Cheddar, and Chive Spring Salad
- Halibut Cheeks with Meyer Lemon and Basil Vinaigrette
If you like heat on your wings, then these chile-covered wings are the ones for you. The best part is that they are incredibly easy to make. Pop them in the oven with salt and pepper and then five minutes before they are done, make your sauce. Slather on the wings and then put under the broiler to get the crispy, crunchy finish.
A must, however, is serving them with a cooling dip like ranch or blue cheese, otherwise you'll be sweating and panting — trust me, I've been there.
Preheat the oven to 400 degrees.
After washing and drying the wings, cover them on both sides with salt and pepper. Lay them down on a lightly greased, foil-lined baking sheet and cook for 35 minutes, turning halfway.
Five minutes before the wings are finished, make the sauce. Melt the butter and combine it with the chopped chiles and sauce. Add the honey and taste, adding more if needed. Remove the wings from the oven and coat with the sauce. Heat the broiler to low. Place the wings back on the pan and into the oven on a tray directly under the heat source for 2-3 minutes, or until reached your desired level of crispiness.
Remove and serve immediately.