Servings: Dozen wings
Hardware: Measuring
spoons and cups, a mixing bowl, a baking sheet, a cooling rack (or
foil), a small bowl, a sauce pot, tongs, wooden
spoon, zesterTime: Prep-10 minutes, Cook-50 minutes
- 1 dozen wings
- 3 tablespoons softened butter
- 1 ½ teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 ½ teaspoons onion powder
- Pinch of cayenne
- Salt & pepper
- ¼ cup lime juice
- 1 cup chipotle salsa
- ¼ cup honey
- Zest of 2 limes
- Cooking spray
-
Preheat the oven to 400°.
- Place the cooling rack over the baking sheet. If you don’t have a cooling rack, just line the baking pan with foil. Spray the rack/foil liberally with cooking spray.
- Use the kitchen scissors to separate the flaps from the drums. Also snip the points from the flaps.
- Mix the softened butter with the cumin, garlic powder, onion powder, and cayenne in the small bowl.
- Rub the wings completely with the butter mixture. Then sprinkle them with salt and pepper.
- Place the wings in a single layer onto the rack. Place in the oven. Cook for 20 minutes. Flip and roast for 20 more. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
- While the chicken is cooking, place the lime juice, chipotle salsa, honey, and zest in the sauce pot. Heat on medium high, stirring until the honey is completely melted.
- Remove the wings from the oven and toss in the sauce.
- Serve warm or at room temperature.
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