Today I am going to share a recipe which calls for one of my pantry’s staple ingredients: canned Chipotle in Adobo. For those not familiar with this ingredient I want to give you a quick intro to what it is, but regardless of how much you think you know or don’t, don’t be afraid to try them and do yourself a favor by making this recipe and enjoying the most easy, no fuss, yummy wings you will ever have.
Chipotles are ripened, smoked and dried jalapeños mainly used in Mexican cuisine. By smoking them, the peppers get a darker color and a distinct smoky flavor. Chipotles are sold dried, powdered and canned in adobo sauce. To make these wings I used the canned Chipotle in Adobo version. What is adobo you may ask? Well adobo in this case is a sauce mainly made of paprika, oregano, salt, garlic, tomatoes, vinegar, sugar and other spices which help preserve and enhance the Chipotle flavor. But the term adobo can have other meanings around Latin America. For example:
- In Puerto Rico, the Dominican Republic and other Caribbean countries adobo is mainly a dry rub seasoning that contains salt and spices including garlic powder, onion powder, salt, black pepper, oregano, and sometimes dried citrus zest. A wet version of this seasoning is sometimes also called adobo.
- In Peru adobo or adobo de chanco is a soupy pork stew, slow-simmered with peppers, garlic, onions, oregano, cumin, and other herbs and spices.
If you like a little bit of heat, the kind that is smoky, hits you slightly, it is tasty but does not burn you then this is a condiment you must use. I love it because a little bit can go a long way so I suggest you start slow and increase the amount of use as you get more familiar with its taste.
Because the can comes with more chipotles that you will probably need, I like to puree it, place it in an air tight container and it will last for months in the fridge. The can version comes ready to eat so you can use it as is in tacos, meats and anything you would like to add flavor or you can cook it in recipes like this.
What I love about this recipe is that there is no need to fry the wings like most wings are usually cooked. Frying the wings can make them dry while braising them allows for a fall of the bone, deliciously cooked wing. So just place the wings in a baking dish covered in the honey-chipotle-beer marinade and bake away.
After basting the wings in the oven and letting the sauce cook down, you will obtain the most gorgeous looking wings, glossy and shinning thanks to the honey and with a smoky, beer flavor that will be the perfect dish to serve in your upcoming summer gatherings.
I created this recipe after trying some sweet and spicy beer braised wings at a local Mexican restaurant called Salena’s. Salena’s serve their wings with a blue cheese salsa but I decided to sprinkle them with Cotija cheese and make a cotija and crema sauce for dipping. I highly recommend you sprinkle the wings with cotija as it complements the wings beautifully while adding an extra Mexican flare.
- 24 chicken wings
- ⅛ cup soy sauce
- 1 tablespoon honey mustard
- 1½ tablespoons pureed chipotle in adobo
- 1½ tablespoons honey
- 12 oz lager beer
- Preheat oven at 35o F degrees
- Season chicken wings with salt and pepper according to your preference and set aside.
- For the marinade, combine the rest of the ingredients in a bowl whisking together to make sure everything is well combined.
- Add marinade to the chicken wings making sure wings get coated on all sides.
- Arrange chicken wings in one layer on a baking dish. Pour the sauce on top of the wings.
- Roast wings in the oven approximately for 2 hours.
- Baste frequently and take one when the sauce has cooked down and the meat falls off the bone.
- For a crispier skin place the wings for a minute or two under the broiler once they are done.