Creative Cooking with Southern Flair!
Apple, Chipotle
Chicken Wings
Ingredients
Apple Chipotle Sauce
3 cups apple cider-no sugar added
3 tablespoons tapioca starch-(powdered)
½ cup apple liqueur (Pucker, etc)
1/2 cup soy sauce
¼ cup dark brown sugar, packed
2 teaspoons onion powder
2 teaspoons garlic powder
¼ cup chipotle peppers in Adobo sauce-small can-use more if desired for heat
¼ teaspoon liquid smoke
¼ cup white balsamic vinegar
1 cup apple sauce-no sugar added
Broiled Chicken Wings
12 whole chicken wings-washed and patted dry with paper towels
Salt & pepper
Large baking sheet
Oven safe-wire rack to fit baking sheet
Olive oil
Cooked bacon, chopped
Fresh green onions, sliced thinly
Sliced apple rubbed with lemon juice
Directions
Apple Chipotle Sauce
Whisk the apple cider with the tapioca starch in a sauce pan. Add the remaining ingredients, whisk and bring to a slow boil. Reduce to med-low and cook, stirring often, uncovered for about 35 minutes or until sauce has thickened.
Broiled Chicken Wings
Using a sharp knife separate the wingette from the drumette and cut off the wing tip. You will have 24 pieces.
Place the wire rack over the baking sheet and arrange the chicken pieces on top. Salt the top of wings and then flip over and salt the other sides. Lightly brush some oil on any flesh areas that aren’t covered with skin but not the skin parts. Pour about ½ cup of water in the bottom of the baking sheet to create moisture during broiling.
Turn the oven broiler on high and set the rack so the tops of wings are 6-8 inches from the heating element. Close the oven and broil for 10 minutes. Turn the baking sheet around and broil for 3-5 more minutes, until browned and crispy. Remove the wings from oven and turn them over using tongs. Place back under the broiler for 10 minutes or until browned and crispy. Remove from the oven and let cool on the rack.
Dip the wings in the sauce and arrange on an oven safe serving dish. Place in the center of oven at 400 until sauce sets. Remove and baste with more sauce. Sprinkle with bacon, green onions and season with pepper. Serve with sliced apples to cool the heat of the Chipotle.
Makes 24