Dining Tip: Chipotle-Honey Chicken Wings

Game-day preparation for these orange- and honey-glazed wings is easy and requires little forethought
Nov 10, 2014

Note: This recipe originally appeared as a seasonal feature on WineSpectator.com.

Wings Dressed With Orange, Honey and Chipotle

For the wings:

• 4 pounds chicken wings
• oil, for tossing the wings
• salt and pepper

For the orange, honey and chipotle dressing:

• Juice and zest of four oranges, about 1 1/4 cups of juice
• 1/2 cup honey
• 2 teaspoons chipotle adobo, taken from a can of chipotle chilies
• 4 pounds grilled or broiled chicken wings, warm or at room temperature
• cilantro leaves, for garnish (optional)

For the wings:

1. If your wings are not already cut into separate pieces, do so by removing the wingtip with a sharp knife. Discard the wingtip, or save it for later use in stock. You can leave the flat and the drumette attached if you’d like, or you can separate them by cutting through the joint with a sharp knife. (Typically, you’ll see them separated, though this step is entirely optional.)

2. Preheat the grill or grill pan over high heat. (Alternatively, preheat the broiler.) Place the wings in a large bowl and season with salt and pepper. Pour in just enough oil to coat the wings. If grilling, place the wings on the hot grill for 4 to 5 minutes per side, until lightly charred and cooked through. Set aside and toss with your desired sauce.

If you’re broiling, arrange the wings on a baking sheet in a single layer and broil 4 to 5 inches from the surface for about 25 minutes total, flipping once, until crisp and cooked through. (You might need to cook the wings in two separate batches.) Set aside and toss with your desired sauce. Serves 4 to 6.

For the orange, honey and chipotle dressing:

Whisk together the orange juice, zest, honey and chipotle adobo. Toss with the wings and garnish with cilantro, if desired, and serve warm, or at room temperature. Serves 4 to 6.

Cooking Pairings

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