Thursday, November 17, 2011

Chipolte Honey Glazed Wings

A tailgate party without wings is wrong.  Just flat out wrong.  While traditional buffalo is great, I tend to enjoy more unique flavor combinations.  This recipe was inspired by a recipe from Marcela Valladolid's Fresh Mexico cookbook.



I reduced the amount of butter used and made sure to use natural honey to keep it lighter.  I also used different spices to create the heat that perfectly balances the sweet.  The pecans not only add a crunch, but also a dose of healthy fats.  Serve with a side of mixed greens topped with avocado and fresh salsa and you've got yourself a complete meal!

Chipolte Honey-Glazed Wings
  • 1 lb wings and drumettes
  • 1/2 cup honey
  • 1/2 cup finely chopped pecans
  • 1 tbsp butter
  • 1tbsp white vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tbsp ground chipolte pepper
  • 1 tbsp mince chipolte pepper in adobo sauce
  • salt and pepper to taste
Preheat oven to 350 degrees.  In a small saucepan combine butter, honey, and nuts.  Heat over medium until the mixture bubbles.  Remove from heat and add vinegar, Worcestershire, garlic powder, ground chipolte, and minced chipolte.  Arrange chicken on a baking sheet.  Season with salt and pepper.  Brush wings with glaze and bake for 25 minutes or until done.  Feel free to brush with additional glaze throughout the cooking process.  Enjoy!



Last week's Penn State game against Nebraska was the most amazing game I've ever seen for reasons that had nothing to do with football.  This week we're on the road at Ohio State.  Fight on and keep the bigger message close.

We (still) Are...Penn State!

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We (still) Are


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