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Sweet-and-Spicy Chipotle Chicken Wings

Southern Living AUGUST 2004

  • Yield: Makes 4 to 6 servings

Ingredients

  • 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

Preparation

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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Sweet-and-Spicy Chipotle Chicken Wings recipe

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