This is a good basic recipe, but can be great with a little tweaking. I use canned chipotles in adobo and plain hot sauce instead of the bottled chipotle hot sauce it calls for. Also, I like less honey and add some crushed garlic. The lime rind is necessary, so don't leave it out. I simmer the sauce for atleast 30 minutes. You can strain out the chipotles at the end or use a hand blender to blend it together.
Sweet-and-Spicy Chipotle Chicken Wings
Yield: Makes 4 to 6 servings
- 1 (15-ounce) can tomato sauce
- 2 tablespoons butter
- 1/2 cup honey
- 1/4 cup chipotle-flavored hot sauce
- 1 tablespoon grated lime rind (about 3 limes)
- 3 tablespoons fresh lime juice
- 1/4 teaspoon ground red pepper
- 4 to 5 pounds chicken wings
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 cup all-purpose flour
- Peanut or vegetable oil
- Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
- Cut off wingtips, and discard. Cut wings in half at joint, if desired.
- Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
- Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
- Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
- Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
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