This is a take on Buffalo Wild Wings. I have done away with deep frying the wings and have combined two flavours that I really like - maple syrup and chipotle in adobo sauce.
Ingredients:
- Chicken wings - 1kg or 2.2 lbs
- Melted butter, unsalted, preferred - 2 Tbsp
- Hot sauce, preferably Frank's hot sauce - 2-3Tbsp
- Chipotle chilli in adobo sauce - 2 finely chopped with about 2 tsp of the sauce
- Maple Syrup or honey - 2 Tbsp+
- Salt to taste
- Pepper to taste
- All Purpose flour - 2 tbsp
- Thyme or Oregano or Sage - 2Tbsp
Method:
- If you wish, remove as much of the skin from the wings as easily possible. It is a good idea to keep some of the skin.
- Preheat the oven to 500F. Line a cookie sheet with foil and place a wire rack over it.
- In a zip top bag , place the all purpose flour, 1 tsp salt, 1 tsp black crushed pepper and the herb of your choice. Shake to mix well.
- Place the chicken wings in the bag and close. Shake to ensure all the chicken wings are lightly coated with the flour mix.
- Lightly spritz the flour covered wings with oil and bake in the hot preheated oven till they are golden brown in colour and crispy, about 45 minutes. It is a good idea to turn them over once so that they are all evenly browned. You will hear a lot of sizzling - that is good it is all the fat from the wings hitting the baking sheet.
- In a large mixing bowl, mix in the other ingredients - melted butter, hot sauce, minced chipotle and maple syrup and salt as per taste. Taste the sauce. It should be a balanced taste of sweet, tangy and spicy. You could add more of either sweet/ tangy ( because of the hot sauce's vinegary flavour) and spicy as per preference.
- Once the wings are cooked, add the same to the above and mix well till all the chicken wings are evenly coated.
- Serve warm.
NOTE: To make this gluten free, substitute the 2 Tbsp of All Purpose Flour with 2 Tbsp of Rice Flour and follow the rest of the recipe.
