Chipotle Honey Chicken Wings
Published Feb. 7, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds chicken wings, separated into wingettes (flats) and and drumettes if necessary
- Salt and pepper
- 1cup sour cream
- ½ (7-ounce) can chipotle chiles in adobo sauce (both chiles and sauce)
- ¼ cup honey
- 2tablespoons canola oil
- 1teaspoon dried oregano
- 1teaspoon ground cumin
- 3garlic cloves
- Zest of 1 orange, optional
- 1lime
Nutritional analysis per serving (6 servings)
620 calories; 41 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 42 grams protein; 782 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Line a sheet pan with a layer of parchment and place a wire rack on top. Place the chicken wings in a bowl, season with salt and pepper and set aside.
- Step 2
Place ½ cup of sour cream, the chipotle chiles and adobo sauce, honey, oil, oregano, cumin, garlic and orange zest, if using, in the jar of a blender and puree until smooth. Reserve ¼ cup of the mixture for serving. Pour the remaining sauce over the chicken and toss to coat.
- Step 3
Transfer the chicken wings to the prepared sheet pan and roast in the oven, flipping the wings halfway through, until golden and crisp all over, about 30 minutes.
- Step 4
When ready to serve, season the reserved chipotle honey mixture with salt to taste, toss with the wings and transfer to a serving platter. Place the remaining ½ cup sour cream in a serving bowl, finely grate the lime zest over, then cut the lime in half and squeeze the juice over. Stir to combine, season to taste with salt and serve with the wings.
Private Notes
Comments
This was incredible—made in an air fryer at 400° for 10 minute increments. Maybe came out to about 25 minutes. Used the orange zest, a must-add. The lime in the sauce really makes it spectacular.
Made this tonight but had to use bone-in, skin-on chicken thighs because those are what we had. This sauce is AMAZING. I played around with the proportions of sour cream & chipotle but was pretty close to the recipe. LOVED it on the chicken as well as a side sauce to be slathered on at will. Served with sauteed cabbage wedges that then had a spread on them of smoked paprika, grated garlic, lime zest, butter & salt. One of the most delicious and healthy dinners that will be a staple!!!
Followed recipe. Yes to the orange zest. Sensational. The sour cream with lime is the perfect complement. No need to drag out blender - just put sauce ingredients in a mini-prep and hold down grind button until smooth. The sauce, by the way, is habit-forming.
A total miss. 35 minutes at 425 plus 7 minutes under the broiler yielded meh. Sauce just okay. Lesson learned: use my tried and true method of low’n’slow on the grill - 45 - 60 minutes and then two applications of sauce just like this recipe. Flame-kissed rules!
These made a lot of dishes that needed to be cleaned and the flavor profile was just meh. Didn’t love the sweet, smoky, tangy spicy combo. They also didn’t come out very crispy. Three of us had them for lunch and all agreed to lose the recipe. We actually ended tossing about 12 of them because no wanted the leftovers. This was a miss for us.
I found the texture of the sauce unpleasant. It needed salt and I was really disappointed in the flavor. I won't make again. Made as directed. Not worth making any changes in my opinion.