Name: Chipotle Chicken Wings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2/3 cup apple cider vinegar; 8 titanium-strength gelatine leaves; 1 tsp ground chipotle chilli; 60g unsalted butter, chopped; 1 large white onion, thinly sliced; 1 small red chilli, seeds removed, thinly sliced; 1 tsp garlic powder; 2 tsp raw sugar; 300ml barbecue sauce; 12 chicken wings, tips removed; Olive oil, to grease; Coriander sprigs, finely chopped, to serve; Lime wedges, to serve; 8 cups water; 1 tbsp salt flakes; 1/2 tsp smoked paprika; 1/2 tsp ground ginger; 1/2 tsp mustard powder; 1/2 tsp salt flakes; 2 tbsp grapeseed oil; 2 Asian (red) eschalots, thinly sliced; 2 garlic cloves, chopped; 1L chicken stock; 2 2/3 cups tomato passata; 2 cups tomato sauce; 1 1/2 cups apple cider vinegar; 350g dark muscovado sugar; 1 tbsp Worcestershire sauce; 2 tbsp golden syrup; 2 tsp tamarind puree

Description

Delicious Chipotle Chicken Wings featuring a smoky heat and sweet glaze, perfect for game nights and gatherings.

Ingredients

Scale

2/3 cup apple cider vinegar
8 titanium-strength gelatine leaves
1 tsp ground chipotle chilli
60g unsalted butter, chopped
1 large white onion, thinly sliced
1 small red chilli, seeds removed, thinly sliced
1 tsp garlic powder
2 tsp raw sugar
300ml barbecue sauce
12 chicken wings, tips removed
Olive oil, to grease
Coriander sprigs, finely chopped, to serve
Lime wedges, to serve
8 cups water
1 tbsp salt flakes
1/2 tsp smoked paprika
1/2 tsp ground ginger
1/2 tsp mustard powder
1/2 tsp salt flakes
2 tbsp grapeseed oil
2 Asian (red) eschalots, thinly sliced
2 garlic cloves, chopped
1L chicken stock
2 2/3 cups tomato passata
2 cups tomato sauce
1 1/2 cups apple cider vinegar
350g dark muscovado sugar
1 tbsp Worcestershire sauce
2 tbsp golden syrup
2 tsp tamarind puree

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Instructions

For the barbecue sauce, combine smoked paprika, ground ginger, mustard powder, and salt in a bowl.
Heat grapeseed oil in a saucepan over low heat. Add eschalots and cook until softened.
Add garlic and cook until fragrant. Stir in the spice mixture, chicken stock, tomato passata, tomato sauce, apple cider vinegar, sugar, Worcestershire sauce, golden syrup, and tamarind puree.
Increase heat, cook for 15 minutes until reduced, then blend until smooth and simmer until thickened. Taste and adjust acidity or sweetness as needed.
For the glaze, combine apple cider vinegar and gelatine. Toast chipotle in a frypan, add to the gelatine mixture.
Melt butter in the frypan, cook onion, red chilli, and garlic powder until softened. Add gelatine mixture and simmer until reduced. Add raw sugar and barbecue sauce if you want extra gloss and depth.
Cook chicken wings in water with salt until done. Remove and pat dry to help the skin crisp.
Grill wings until golden, glazing as you cook to build sticky layers. Turn frequently and brush generously so each wing gets a lacquered finish.
Serve on a platter, garnished with coriander and lime wedges. Squeeze lime over just before eating for a lively lift.

Notes

For crispy wings, dry them thoroughly before grilling. Adjust spice levels as desired; reduce chipotle for milder heat.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 2 wings
Calories: 360
Sugar: 12g
Sodium: 700mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 22g
Cholesterol: 80mg