This post has been YEARS in the making. I made these once about 7 years ago, and they were delicious but suuuuper spicy. Those chipotle chilis in adobo deliver! I always wanted to remake them, but this time I wanted to tame the sauce just a teeny bit. The result was a delicious, sticky, medium heat chicken wing, with the added fun of a dipping sauce.
These wings do take a little bit of prep, but you can do that ahead of time and still serve these up AND catch that crazy touchdown this weekend at your Super Bowl party. To be honest, I don’t watch football, but if I were invited to a Super Bowl party I would totally go. Why? The food. It’s the best! And the half time shows. For that, I will show up to your party and bring dip. Or these chicken wings. So let me show you how to make these!
You start with a spice rub that has cumin, chili powder, paprika and much more:
You can use this rub on french fries, chicken, seafood, or even popcorn! Store in a jar for up to 6 months.
You can also make the spicy barbecue sauce ahead of time. It will keep for about a week, and I popped the sauce I didn’t use in my freezer. You simmer some onions, garlic and spices together with ketchup, apple cider vinegar, and Worcestershire sauce (I love Worcestershire!) Then you can use a blender or immersion stick blender to make it as smooth or as chunky as you like it (I went about halfway).
So now you’ve got your spice rub and your sauce figured out, and we are ready to bring on the wings!!
Toss the chicken wings with some olive oil and 1/2 cup of spice mix and put them on a large rimmed baking sheet. You may need two baking sheets for this recipe which uses 2.5 pounds of drumettes.
Bake the wings until cooked through, then toss with the barbecue sauce.
Serve with the lime cilantro dipping sauce and get ready to chow down! Because once your fingers are completely sticky you might as well have a few more wings, right?
This recipe is adapted from Chevys Fresh Mex Cookbook, which you can purchase on Amazon. I highly recommend it!
- 1/4 cup paprika
- 2 teaspoons cayenne
- 2 tablespoons salt
- 2 teaspoons ground white pepper
- 2 tablespoons granulated garlic
- 2 tablespoons chile powder
- 2 tablespoons oregano
- Combine all ingredients and mix well. Store in a small jar or container in your spice cupboard. This spice mix will last for up to 6 months.
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 2 tablespoons minced garlic
- 1 teaspoon ground cumin
- 1 tablespoon chile powder
- 1/3 cup apple cider vinegar
- 1 cup ketchup
- 3/4 cup brown sugar, packed
- 1/4 cup soy sauce or Braggs liquid Aminos
- 2 tablespoons Worcestershire sauce
- 2 teaspoons liquid from a can of chipotle chilies in adobe sauce
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, cumin and chile powder and saute until the onions are translucent and soft. Add the vinegar and deglaze the pan, scraping the bottom with a wooden spoon. Add the rest of the ingredients and simmer until thickened, about 20 minutes. Transfer to a blender, or use an immersion blender right in the pot, and blend until it’s as smooth as you like it (I didn’t completely blend mine). Set aside until ready to toss with the wings, or make ahead up to 3 days before you plan to use it and store in the fridge.
- 1 cup buttermilk
- 3/4 cup mayonnaise
- 3/4 cup plain greek yogurt (I like the Farmstyle Tillamook Greek Yogurt)
- 1 tablespoon freshly squeezed lime juice
- 1-2 tablespoons chopped cilantro
- 1 teaspoon chopped fresh oregano
- 1 tablespoon finely diced yellow or white onion
- 2 tesaspoons minced garlic
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- Combine all the ingredients with a whisk in a medium bowl. Ideally, let the flavors meld in the fridge for an hour to develop. The dressing will keep for one week in the fridge and would also be excellent for chopped up celery and carrot sticks, or a greek cucumber salad.
- 1/4 cup olive oil
- 1/2 cup Fuego Spice Mix (see above)
- 2.5 pounds (one large package) chicken wing drumettes
- 3/4 cup homemade spicy barbecue sauce (see above)
- 6 sprigs cilantro (optional)
- 1 1/4 cups Lime Cilantro Dipping Sauce (see above)
- Preheat the oven to 350.
- In a large mixing bowl, stir the oil and the spice mix together. Add the chicken wings and toss with the spicy oil mixture until well coated. Spread the wings out on a large rimmed baking sheet and bake for 30 minutes (or until internal temperature is 165 degrees F or higher). Drizzle or brush some the sauce on each wing (or put all the wings in a large mixing bowl and toss with the barbecue sauce) and transfer to a large platter garnished with the cilantro sprigs. Serve with the dipping sauce and some napkins!
- Prepare a gas or charcoal grill. When the coals are ready, grill the wings until heated through, turning often, about 4 minutes. Transfer the wings to a large mixing bowl and toss with the homemade spicy barbecue sauce. Transfer the wings to a platter with the cilantro sprigs on one side and serve with the ranch dipping sauce.