Don’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 😀
Mexican Made Easy, 2009
- 2 lbs chicken drumettes
- 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
Preheat oven to 350 degrees F.
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.
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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