Chipotle Wings and Avocado Cream

Coated in a sticky and spicy sauce, these glazed chipotle wings come with a kick that is perfectly cooled down with a dip of avocado cream.

Chipotle Wings and Avocado Cream

It’s rare I find myself cooking a “typical” American dish like wings. For some reason all of those typical dishes fall outside of my arsenal of recipe skills. Take mac and cheese–I have never, not even when I was at my height of pasta eating- made mac and cheese from scratch. (Saying that out load makes me want to make some, just for the hell of it). I do cook burgers occasionally, but there is always some twist, like Bacon Chipotle Burgers with Honeyed Jalapeños.

Chipotle Wings and Avocado Cream

These wings are sauced in a sticky and sweet chipotle barbeque sauce.

Even though this recipe sits outside of my typical comfort zone, I’m crazy for it. And who wouldn’t be? These wings are the type of wings that require plenty of napkins because their sticky sauce is destined to cover your fingers. I learned quickly that quadrupling the recipe would be wise: a dozen wings is never enough (for two, or for a group).

Chipotle Wings and Avocado Cream

Chipotle Wings and Avocado Cream
 
Coated in a sticky and spicy sauce, these glazed chipotle wings come with a kick that is perfectly cooled down with a dip of avocado cream.
Author:
Recipe Type: Appetizer
Cuisine: American
Serves: 12 wings
Ingredients
  • 1 cup barbeque sauce (I used Stubb's Smokey Mesquite Bar-B-Q Sauce)
  • ¼ cup coconut oil, melted
  • ⅓ cup chipotles in adobo (canned)
  • ¼ teaspoon cayenne
  • A dozen chicken wings
  • ¼ teaspoon salt
For the Avocado Cream Sauce:
  • 1 avocado
  • ¼ cup milk of choice
  • ½ cup cilantro leaves (loose, not packed)
  • Juice of 1 lime
Instructions
  1. Prep the wings: use a paper towel to remove any excess moisture from wings, and place in a bowl.
  2. Make the sauce: combine barbeque sauce, coconut oil, chipotles in adobo, cayenne (if you like things really spicy, you can add more cayenne), and salt in a blender and puree until smooth. Pour half of the sauce over the wings, and allow to marinate for 8-24 hours, in the fridge, covered.
  3. When ready to cook, preheat oven to 450°F. Remove wings from bowl and discard extra sauce. Place a wire cooling wrack on top of a baking sheet, and place wings on wire wrack, with about 1 inch between each wing. Place in oven and bake for 25-35 minutes, until internal wing temperature reaches 165°F and skin is crispy on the outside.
  4. Using tongs, place wings in a mixing bowl. Pour about ¼ cup of sauce over top, and toss to coat. Add more sauce as desired.
  5. To make avocado cream sauce: Combine all ingredients in a blender and puree until smooth.
  6. Serve wings on a platter along side bowl of cream sauce. Optional: garnish with cilantro and lime wedges.

 

Caitlin Sherwood

Caitlin Sherwood

Caitlin keeps a pair of cast iron skillets on the stove top. She has an insatiable hunger for healthy recipes that feature new flavors and use traditional ingredients. Her meals are influenced by her roots, her travels, and the weather. Food is her favorite topic of conversation, especially when it's Paleo-inspired. Outside of the kitchen, Caitlin can usually be found rock climbing, doing yoga, or playing board games.

More Posts - Website - Twitter - Facebook - Pinterest - Flickr

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: