Baked Honey Chipotle Wings

Baked Honey Chipotle Wings takes approximately 1 hour from beginning to end. This gluten free and dairy free recipe serves 12 and costs 53 cents per serving. One portion of this dish contains about 9g of protein, 11g of fat, and a total of 182 calories. It is brought to you by Eat Drink Love. 7 people were impressed by this recipe. Head to the store and pick up chicken wings, juice of lime, salt and pepper, and a few other things to make it today. It works well as a very reasonably priced hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so super. Users who liked this recipe also liked Baked Honey Chipotle Chicken Wings, Baked Chicken Wings with Honey Chipotle Glaze, and Sticky Chipotle Honey Baked Hot Wings.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

12 chicken wings

1/4-1/3 cup chipotle peppers in adobo sauce (add less for less spiciness)

1/2 teaspoon garlic powder

1/2 cup honey (can add more if desired)

1 lime, juiced

3 tablespoons olive oil

salt and pepper

Equipment:

baking sheet

oven

frying pan

food processor

Cooking instruction summary:

Preheat oven to 450 degrees F. Spray a baking sheet with non-stick spray or line with silicone baking mat. Arrange the chicken wings in a single layer on the pan. Drizzle with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper. Bake the wings for about 40 minutes or until lightly browned and cooked, flipping halfway through. While the wings are baking, add the chipotle peppers, one tablespoon of olive oil, honey, lime juice, and garlic powder to a food processor and blend until smooth. Feel free to adjust flavors by adding more chipotle pepper for more heat or more honey for a sweeter sauce. Once the wings are browned, brush some of the sauce over each of the wings. Bake for an additional 5 minutes. Serve with additional sauce, ranch dressing, blue cheese dressing, or fresh lime wedges.

 

Step by step:


1. Preheat oven to 450 degrees F. Spray a baking sheet with non-stick spray or line with silicone baking mat.

2. Arrange the chicken wings in a single layer on the pan.

3. Drizzle with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper.

4. Bake the wings for about 40 minutes or until lightly browned and cooked, flipping halfway through.

5. While the wings are baking, add the chipotle peppers, one tablespoon of olive oil, honey, lime juice, and garlic powder to a food processor and blend until smooth. Feel free to adjust flavors by adding more chipotle pepper for more heat or more honey for a sweeter sauce.

6. Once the wings are browned, brush some of the sauce over each of the wings.

7. Bake for an additional 5 minutes.

8. Serve with additional sauce, ranch dressing, blue cheese dressing, or fresh lime wedges.


Nutrition Information:

Quickview
184k Calories
8g Protein
11g Total Fat
12g Carbs
1% Health Score
Limit These
Calories
184k
9%

Fat
11g
17%

  Saturated Fat
2g
16%

Carbohydrates
12g
4%

  Sugar
11g
13%

Cholesterol
37mg
12%

Sodium
292mg
13%

Get Enough Of These
Protein
8g
18%

Vitamin B3
2mg
14%

Selenium
7µg
11%

Vitamin B6
0.17mg
9%

Phosphorus
64mg
6%

Vitamin A
318IU
6%

Zinc
0.68mg
5%

Vitamin E
0.65mg
4%

Vitamin B5
0.38mg
4%

Iron
0.66mg
4%

Vitamin B2
0.05mg
3%

Vitamin B12
0.15µg
3%

Potassium
86mg
2%

Magnesium
9mg
2%

Fiber
0.54g
2%

Vitamin K
2µg
2%

Vitamin B1
0.02mg
2%

Vitamin C
1mg
1%

Copper
0.03mg
1%

Manganese
0.02mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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