Chipotle Honey Wings
Yield:
Serves 4
Adam Gertler Makes Chipotle Honey Wings - Home & Family
Ingredients
- 2lb (approx. 6-8) jumbo chicken wings, split into flats and drums
- 1 oz. Chicken seasoning
- 1 qt. Chicken batter
- 8 oz. Chipotle honey sauce
- 2 tablespoon cotija cheese
- 2 tablespoons thinly sliced scallions
- Ranch or blue cheese dressing for serving (optional)
EQUIPMENT:
- Tongs
- Deep fryer*
- Oil for frying*
- Blender
- Large mixing bowl
CHICKEN SEASONING:
- 50gr kosher salt
- 25gr granulated sugar
- 15gr granulated garlic
- 15gr onion powder
- 25gr black pepper
- 8gr cayenne pepper
BATTER:
- 10 ½ oz. Corn starch
- 6 oz. AP flour
- 1 oz. Chicken seasoning
- 20 oz. Ice cold water
CHIPOTLE HONEY SAUCE:
- 1 ¼ cup honey
- 5 ¼ oz. Chipotle in adobo
- 1 clove garlic
- 1 ½ tsp. Lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cumin
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup white vinegar
*If you don’t want to deep fry, you can air fry these wings for approximately 20 minutes but you will have to skip the batter element of the recipe.
DIRECTIONS:
CHICKEN SEASONING:
Yield: 123 gr
Usage: 15gr/lb of chicken
- Combine all ingredients
- Store in an airtight container
BATTER:
- Whisk together all ingredients until smooth. Allow to rest for 30 minutes.
CHIPOTLE HONEY SAUCE:
- Combine all ingredients in a blender. Puree until smooth.
WINGS:
- Combine chicken wings with chicken seasoning and allow to cure for 12 hours or overnight.
- Dunk wings in batter and drop into 350° oil.
- Cook for 10-13 minutes based on how big the wings are (don’t worry, it's hard to overcook wings).
- Remove wings from fryer and transfer to mixing bowl.
- Toss wings with tongs in mixing bowl to evenly coat wings.
- Use tongs to transfer to serving dish. Garnish with cotija and scallions.