Chipotle-Honey Glazed Chicken Wings

By Janet A. Zimmerman

Dave Scantland

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• appetizers for two

We've tried all kinds of cooking methods in our search for perfect chicken wings, but we always come back to the simplest -- salting in advance and roasting at high heat. Brushing them with the glaze right before serving helps keep them crisp. While we prefer our wings cooked whole, this recipe works just as well with wings trimmed and split into two.

Yield: 2 servings

Ingredients:

• 4-8 whole chicken wings (see note)
• Kosher salt
• 1/3 cup Mexican hot sauce (I use Valentina brand)
• 3 tablespoons honey
• 2-3 teaspoons chipotle puree (see note)

Preparation:

1. If you like, remove the wing tips and cut the wings through the joints into two pieces.

2. Place the wings on a baking rack over a sheet pan. Sprinkle the wings on all sides with kosher salt. Let sit for at least an hour (refrigerated overnight is fine). While the wings sit, preheat the oven to 450F/230C. (If your oven has a convection option, use it and preheat it to 425F/220C.)

3. If there's any moisture on the wings, pat them dry. Roast for 20 minutes. Turn the wings and cook for an additional 20 minutes. The wings should be golden brown; if you've left the wing tips on, they should be very crisp. Roast for an additional ten minutes or so if necessary.

4. Meanwhile, mix the glaze: whisk together the hot sauce, honey and chipotle puree. Two teaspoons of chipotle puree will make a moderately spicy glaze, add the extra teaspoon if you want it spicier.

5. When the wings are done, brush them on both sides with the glaze. If you want the glaze to set slightly, turn the oven off and place the wings back in the oven for 5-10 minutes.

Notes:

• Depending on the size of the wings and whether you're having them as an appetizer or main dish, you'll want 4 to 8 wings. The glaze is plenty for the larger number. If you cook fewer wings, you may have some glaze left over; it will keep refrigerated for several weeks. Try it as a dipping sauce for panko fried shrimp or on ribs or pork chops.
• To make the chipotle puree, empty a can of chipotles in adobo sauce into a small food processor or food chopper. Process to get a smooth puree. The puree will keep for several weeks in the refrigerator.