Post by Loupy on Jun 21, 2018 14:21:00 GMT -7
Honey-Lime Baked Chicken Wings with Tequila Chipotle Glaze
From: Phoebe @ feedmephoebe.com/easy-baked-chicken-wings-recipe/
I’m a firm believer that wing night is not something that needs to be confined to watching the big game with friends. In fact, I’ve found through recent personal experience that consuming a plate of these Honey-Lime Baked Chicken Wings all by yourself while watching a Rom Com marathon is an ideal Friday night. With those high high’s and low low’s, on and off screen, what could be better than eating your feelings and letting that pile of napkins serve double duty for your fingers and tear ducts?
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients
2 pounds chicken wings (about a dozen)
Sea salt & pepper
1/4 cup Altos Tequila Plata
1/4 cup coconut oil
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons adobo sauce, from 1 can chipotle in adobo (see note)
2 scallions, thinly sliced on the bias, for garnish
Instructions
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and arrange the wings in an even layer.
Season generously with salt and pepper.
Roast in the oven for 30 minutes, or until the wings are crispy and golden.
Remove the pan and carefully pour off any excess fat (see note).
Flip the wings and return to the oven for another 15 minutes, or until browned on both sides.
Meanwhile, make the glaze:
in a small saucepan, combine the tequila, coconut oil, honey, lime juice, and adobo.
Bring to a gentle simmer and cook over medium heat, swirling the pan occasionally, until a thick syrupy-like consistency that coats the sides of the pan, 3 minutes.
Remove the wings from the oven and let stand for 5 minutes before transferring to a large bowl and tossing with the glaze.
Garnish with scallions or cilantro and enjoy piping hot.
Recipe Notes
The wings will be their crispiest if they don’t pool in their own oil. If you have a wire rack that fits in your baking sheet – use it! Otherwise, when you remove the pan from the oven, carefully tilt it into the sink. A turkey baster works well for this. And you can always remove the wings to a bowl while you do this step to make it easier. If the wings haven’t rendered too much oil though, don’t worry about it.
From: Phoebe @ feedmephoebe.com/easy-baked-chicken-wings-recipe/
I’m a firm believer that wing night is not something that needs to be confined to watching the big game with friends. In fact, I’ve found through recent personal experience that consuming a plate of these Honey-Lime Baked Chicken Wings all by yourself while watching a Rom Com marathon is an ideal Friday night. With those high high’s and low low’s, on and off screen, what could be better than eating your feelings and letting that pile of napkins serve double duty for your fingers and tear ducts?
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients
2 pounds chicken wings (about a dozen)
Sea salt & pepper
1/4 cup Altos Tequila Plata
1/4 cup coconut oil
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons adobo sauce, from 1 can chipotle in adobo (see note)
2 scallions, thinly sliced on the bias, for garnish
Instructions
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and arrange the wings in an even layer.
Season generously with salt and pepper.
Roast in the oven for 30 minutes, or until the wings are crispy and golden.
Remove the pan and carefully pour off any excess fat (see note).
Flip the wings and return to the oven for another 15 minutes, or until browned on both sides.
Meanwhile, make the glaze:
in a small saucepan, combine the tequila, coconut oil, honey, lime juice, and adobo.
Bring to a gentle simmer and cook over medium heat, swirling the pan occasionally, until a thick syrupy-like consistency that coats the sides of the pan, 3 minutes.
Remove the wings from the oven and let stand for 5 minutes before transferring to a large bowl and tossing with the glaze.
Garnish with scallions or cilantro and enjoy piping hot.
Recipe Notes
The wings will be their crispiest if they don’t pool in their own oil. If you have a wire rack that fits in your baking sheet – use it! Otherwise, when you remove the pan from the oven, carefully tilt it into the sink. A turkey baster works well for this. And you can always remove the wings to a bowl while you do this step to make it easier. If the wings haven’t rendered too much oil though, don’t worry about it.
