Honey Chipotle Crispy Chicken Wings
Let’s learn how to make sweet, spicy and smoky Honey Chipotle Wings! The flavor combination is absolutely incredible and perfect to make for the Super Bowl or any big gathering. They’re super crispy on the outside and the chicken is incredibly juicy on the inside, basically everything you could ask for in the perfect chicken wings.
I’m excited to be partnering with Reynolds Wrap® for this recipe, an essential tool in my kitchen! All thoughts are my own. Thank you for supporting brands that make Moribyan possible.
We’ve seen buffalo wings and garlic parmesan wings done over and over again, so I had an idea to combine chipotle and honey for a not-so-popular-but-should-be flavor and WOW did it exceed all my expectations! It’s the perfect game day party food or mid-day snack. Let’s start with the best part, the sauce.
How to Make the Honey Chipotle Sauce
This recipe is all about the honey chipotle sauce! It has that perfect balance of sweet and savory everyone will go crazy for. Now don’t get me wrong, all flavors of wings, dry or wet, are delicious but these are just a notch up higher. Here’s what you will need for the sauce:
- adobo sauce
- chipotle peppers in adobo
- lime juice
- Worcestershire sauce
- unsalted butter, melted
You can find chipotle peppers in adobo sauce in the international aisle of most large supermarkets. It comes in a can and the chipotle peppers inside are spicy while the adobo sauce is sweet and smoky!
Just throw it all together in a food processor and blend until completely smooth and it’s ready to go.
The Secrets to Making the Perfect Chicken Wings
Usually when you order wings while dining out, they’re deep fried and although those are incredible, that same crispy texture can be replicated in the oven! The best part is that means no oil splashes and less cleanup for you. There are two secrets to achieving that crispy skin on oven-baked wings.
The first is adding baking powder to the dry seasoning! When baking powder mixes with salt, it dries out the surface of the wing and less moisture means more crispiness.
The second secret is all in using Reynolds Wrap® Non-Stick Foil! It makes the whole cooking process so seamless as the wings lift right off with no messy cleanup. Wings always stick to the tray for me but not anymore! Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side) so I don’t even have to worry about spraying any oil. If you want to skip the oven and fire up the grill, Reynolds Wrap® Non-Stick Foil is perfect for that, too. The foil is high-quality and safe so I feel good using it in my kitchen to prepare meals for my family.
Cooking the Wings
To make the wings, take a mixture of drums and flats and coat them in the dry seasoning.
DRY SEASONING INGREDIENTS
- black pepper
- garlic powder
- smoked paprika
- chili powder
- baking powder
Grab a baking tray and line it with Reynolds Wrap® Non-Stick Foil. Remember to place the “dull side” facing up, that’s the non-stick side. The new package is so easy to open and has a tab to help keep the box fully closed for storing to use later.
Transfer the wings onto the foil and pop in the oven to bake for 20 minutes. Then flip the wings over and bake for another 20 minutes. Take out of the oven, brush with the honey chipotle sauce, and bake for 10 more minutes.
Once the wings are golden and crispy, take out of the oven and transfer to a plate. For the best part, remove the non-stick foil from the pan and cleanup is done! No sticky grease from the wings to scrub away. Garnish with some cilantro and enjoy!
Tips & Notes
- Depending on how big or small your wings are, they might need ten minutes less or a few minutes more! Just monitor them closely.
- Make sure to pat dry the wings before adding the dry seasoning. Moisture is the enemy of a crispy skin so take a paper towel and dry them really well.
Other Finger Foods Like This to Try
- Avocado Egg Rolls
- Bang Bang Cauliflower
- Pizza Hawaiian Rolls
- Crab Rangoons
- Cheese-Stuffed Breadsticks
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Honey Chipotle Wings
- Reynolds Wrap® Non-Stick Foil
- baking tray or wire rack
- 2 pounds wing sections about 25 pieces, drums and flats
- 1 tablespoon baking powder
- 1 1/2 tablespoon chili powder
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons salt to taste
- 1 tablespoon brown sugar optional
HONEY CHIPOTLE SAUCE
- 1/4 cup adobo sauce
- 2 to 3 chipotle peppers 3 to make it more spicy
- 2 tablespoons lime juice
- 4 to 5 garlic cloves
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- ranch to dip in
- cilantro finely chopped
- Start by lining a baking tray or rack with Reynolds Wrap® Non-Stick Foil, making sure the dull side is facing up and the shiny side is facing down. Set aside.
MAKE THE HONEY CHIPOTLE SAUCE
- To make the honey chipotle sauce, add the adobo sauce, chipotle peppers, lime juice, garlic cloves, honey and Worcestershire sauce to a blender and process until completely smooth. Transfer to a bowl and set aside.
PREPARE THE WINGS
- Preheat oven to 425°F.
- Pat the wings with a paper towel to ensure they are very dry. Place in a bowl and add the baking powder, chili powder, smoked paprika, garlic powder, black pepper, salt, and brown sugar. Toss all together so the wings are evenly seasoned.
- Transfer the wings to the tray lined with non-stick foil.
- Bake for 20 minutes and then take the wings out and flip over. Bake for another 20 minutes and then out of the oven again. Generously coat the wings in the honey chipotle sauce and pop back in the oven to bake for an additional 10 to 20 minutes, depending how small or big the wings are.
- Once the wings are fully cooked, transfer to a plate and garnish with chopped cilantro to enjoy!