Appetizer

Green Chile Chipotle Chicken Wings

By January 3, 2019 No Comments

3 lbs. chicken wings

1 can Mango Nectar “Jumex”

3 canned chipotle chiles, chopped

1 bulb garlic, peeled and coarsely chopped

1 T salt

2 tsp garlic powder

1 T Olive Oil

1 cup honey

1 cup hot wing sauce Cut off wing tips, and discard; cut wings in half at joint, if desired.

In a food processor, blend the Mango nectar and next 7 ingredients. Pulse until blended, 7-10 pulses.

Place wings in a large shallow dish or large zip-lock bag. Pour half of hot sauce mixture over wings. Cover or seal; chill for 3 hours, or overnight, turning occasionally. Cover and chill remaining hot sauce mixture.

Remove wings from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat 15 minutes on each side or until done, basting occasionally with reserved hot sauce mixture. -OR- Arrange wings on a rimmed baking pan and roast at 425°, turning over once and basting twice on each side, until cooked through, about 20-30 minutes. Transfer wings to a large serving bowl and serve with cheese sauce (recipe below).

Makes 10-12 appetizer servings

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