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You are here: Home / Foodie / Playing in the Kitchen: Sweet ‘n Spicy Wings

Playing in the Kitchen: Sweet ‘n Spicy Wings

February 5, 2010 by Cindy Leave a Comment

Chipotle WingsDon’t you want to be friends with someone who’ll make you some honey-chipotle glazed wings from scratch 😀

This is the second batch, which came out better that the 1st… unfortunately my family filled up on the OK-first-batch so this one is now in the fridge.

I used a recipe from the new Food Network Show “Mexican Made Easy.” She made the process looks so easy, and her cookie sheet came out so pretty and yummy looking… I just had to try it.

Not that I am mad, per say, but that show LIES. Her pan came out of the oven looking fine, just fine… as in, no blackened chared glaze cemented to the bottom (luckily I lined the pan with foil). Also, the tv version came out looking dark and glazey… even with the basting 1/2 way through, the sauce didn’t really stick to the wings. Also, the skin didnt get nearly as crispy as she lead us to believe it would.

Overall, this was a decent meal. The sauce was pretty good, and I learned in the 2nd batch tossing in wings in reamining pan sauces makes a world of difference (something not suggested on the show). Another thing I’d do next time around: divide the sauce into separate containers. I probably used only 1/2 of the pan of sauce to baste the wings, but since the brush hit the raw chicken, I couldn’t save the rest 😐 Next time, after making the sauce, I’ll be sure to pour 1/2 into another dish to be saved for later use.

Or I could just bypass the whole sauce-on-raw-chicken step all together. My family is big on the standard (fried) type wing, and missed that crunch we’re used to. Frying is also superior because you can cook a lot in a little amount of time. I could only fit about 15 wings on a pan at a time, and cooking took 35-40 minutes (hence no one was interested in the 2nd batch by the time it came out of the oven). So now we know: Make sauce, fry wings, toss in sauce, devour wings 😀

Chipotle Wings
Print
Sweet & Spicy Drumettes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Mexican Made Easy, 2009

Course: Appetizer, Main Course
Cuisine: Mexican
Author: Marcela Valladolid
Ingredients
  • 2 lbs chicken drumettes
Marinade:
  • 6 Tbl Butter
  • 1 cup Honey
  • 2 Tbl Distilled white vinegar
  • 2 Tbl Worcestershire sauce
  • 1/2 cup Pecans chopped
  • 2 Tbl Ground ancho chile* or chipotle powder
  • 2 tsp Garlic Powder
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small saucepan, add the butter and melt over medium-low heat. Stir in the honey, and cook until the mixture bubbles, about 3 minutes. Remove from the heat, and stir in the vinegar, Worcestershire sauce, pecans, ground ancho and garlic powder. Season the marinade, to taste, with salt and pepper.
  3. Arrange the drumettes on a baking sheet, and brush each with the marinade. Bake until the chicken is cooked through, about 25 minutes. Baste once, halfway through baking time. Transfer to a serving platter and serve hot.

Recipe courtesy Marcela Valladolid, 2009
Show: Mexican Made Easy Episode: Great Game Day Grabs

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Filed Under: Foodie, General, Main Course, Recipes, Snacks & Appetizers Tagged With: chicken, food network

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