Ingredients
Wings
- 3 lbs. chicken wings
- Salt
- 2 Tbsp J. Olive Co. Chipotle Olive Oil
Sauce
- 2 tsp J. Olive Co. Chipotle Olive Oil
- 1 Tbsp J. Olive Co. Serrano Honey Vinegar
- 2/3 cup diced yellow onion
- 2 cloves of garlic sliced
- 1 Tbsp brown sugar
- 2 Tbsp ketchup
- 1 chipotle pepper without stem (found in a can of chipotles in Adobo sauce)
- 1 Tbsp. Adobo sauce (also from can)
- 3 Tbsp. Local honey
- 1 Tbsp. Worcestershire sauce
- 1 tsp Dijon Mustard
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with foil or parchment paper and stack a wire baking rack on top so chicken won’t touch the baking sheet.
- Fill a large pot halfway with water and add 1 T salt. Bring to a boil, then add chicken, bringing heat down to Medium-high and boil for 10 minutes. Drain chicken wings in a colander and pat dry.
- Place wings on the baking rack, drizzle or brush with 2 Tbsp of chipotle olive oil and season with salt. Bake for 30 minutes, flipping chicken halfway through. You may also cook your wings on a grill at 425 for about 20 minutes, flipping every 3-5 minutes to prevent burning.
- While chicken is baking, Heat 2 tsp of chipotle olive oil in a skillet over medium-high heat. Add onion and sauté for about 5 minutes, or until soft and beginning to brown. Add sliced garlic and sauté an additional minute, stirring constantly. Transfer onion mixture to a food processor, add remaining sauce ingredients, and blend until smooth.
- Pour sauce back into the skillet used for onions and bring sauce to a simmer. Cook for about 10 minutes, or until sauce thickens.
- Place wings in a heat safe bowl and toss in the sauce until evenly coated. Enjoy alone or with ranch or blue cheese dressing.