Chipolte-Honey Glazed Chicken Wings

[mos]

Just the two of you watching the Superbowl (or being together for an occasion that ‘calls’ for wings!)? Then this is what you need:
Chipolte-Honey Glazed Chicken Wings
4-8 whole chicken wings (see note)
Kosher salt
1/3 cup Mexican hot sauce (I use Valentina brand)
3 tbs honey
2-3 tsp chipotle puree (see note)
If you like, remove the wing tips and cut the wings through the joints into two pieces.
Place the wings on a baking rack over a sheet pan. Sprinkle the wings on all sides with kosher salt.

Let sit for at least an hour (refrigerated overnight is fine). While the wings sit, preheat the oven to 450F. (If your oven has a convection option, use it and preheat it to 425F.)
3If there’s any moisture on the wings, pat them dry.

Roast for 20 minutes. Turn the wings and cook for an additional 20 minutes. The wings should be golden brown.

If you’ve left the wing tips on, they should be very crisp. Roast for an additional ten minutes or so if necessary.
Meanwhile, mix the glaze: whisk together the hot sauce, honey and chipotle puree. Two teaspoons of chipotle puree will make a moderately spicy glaze, add the extra teaspoon if you want it spicier.
When the wings are done, brush them on both sides with the glaze.

If you want the glaze to set slightly, turn the oven off and place the wings back in the oven for 5-10 minutes.
Notes: Depending on the size of the wings and whether you’re having them as an appetizer or main dish, you’ll want 4 to 8 wings. The glaze is plenty for the larger number. If you cook fewer wings, you may have some glaze left over.

It will keep refrigerated for several weeks. Try it as a dipping sauce for panko fried shrimp or on ribs or pork chops.
To make the chipotle puree, empty a can of chipotles in adobo sauce into a small food processor or food chopper. Process to get a smooth puree.

The puree will keep for several weeks in the refrigerator.

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