A spicy adobo chicken wing recipe, great for parties!
Author:Amanda Paxton + Jennifer Priest (concept)
Prep Time:45 min
Cook Time:50 min
Total Time:1 hour 35 minutes
Yield:24 wings 1x
4 lbs. of chicken wings, defrosted
1 TBSP Knorr Chicken Bouillon
4 cups water
2 tbsp. chipotle peppers, in adobo sauce, or just two tbsp. of the sauce, depending on your heat preference
1 cup BBQ sauce (choose a paleo-friendly sauce to make these paleo compliant)
3 garlic cloves
3 tbsp. fresh cilantro
3 green onions
2 tbsp. baking powder
3/4 tsp. salt
Prepare the bouillon with water. Brine chicken wings in broth in fridge for 30 minutes. Preheat oven to 250ºF and place a wire rack, such as a cooling rack, in a cookie sheet. Rub the rack with olive oil or another paleo-friendly oil.
Pat chicken wings dry and then add to a plastic bag. Add salt and baking powder and shake bag to coat evenly.
Place wings in a single layer on the rack and place the cookie sheet and rack on the bottom rack of the oven. Bake for 30 minutes to render out the fat.
After 30 minutes, turn heat to 450ºF and place the cookie sheet with the wings on the top rack of the oven. Bake for 40-50 minutes or until golden brown, flipping once halfway through cook time.
Once done, remove from oven and let sit for five minutes. While wings sit, make sauce.
In a bowl or a food processor, add bbq sauce, chipotles in adobo sauce, garlic cloves, and cilantro. Run processor until smooth. Taste for heat, and if too spicy, add more bbq sauce. If you want a milder sauce, omit the chipotles and just add the adobo sauce from the can.
Toss wings in adobo bbq sauce and then garnish with diced green onions.
Serving Size:1 wing
Keywords: party food, dips, wings, chicken wings, baked wings, chicken