Best 6 Red Chile Chicken Wings With Chipotle Honey Glaze Recipes

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Indulge in a tantalizing culinary journey with our irresistible Red Chile Chicken Wings glazed with a luscious Chipotle Honey Glaze. Prepared with utmost care and precision, these wings embody a symphony of flavors that will ignite your taste buds and leave you craving more.

Crafted with fresh, succulent chicken wings, this recipe takes you on an adventure that begins with a savory marinade infused with aromatic spices and zesty herbs. Once grilled to perfection, the wings are generously coated in a delectable glaze, masterfully concocted using chipotle peppers, honey, and a touch of tangy lime juice.

Alongside the Red Chile Chicken Wings, this article presents a treasure trove of equally enticing recipes that will cater to every palate. Embark on a culinary odyssey with our Korean BBQ Chicken Wings, tantalizing with their sweet and spicy gochujang glaze. For a taste of classic Americana, dive into our Southern Fried Chicken Wings, crispy and golden brown, served with a creamy ranch dip.

If you're craving a zesty kick, our Buffalo Chicken Wings, coated in a fiery cayenne pepper sauce, will surely satisfy your adventurous spirit. And for a unique twist, our Honey Garlic Chicken Wings, glazed in a sweet and savory blend of honey, garlic, and soy sauce, offer a delightful combination of flavors.

So, get ready to tantalize your taste buds and embark on a culinary adventure with our Red Chile Chicken Wings and the other delectable recipes featured in this article. Let your kitchen become a symphony of flavors, and indulge in a feast that will leave you and your loved ones utterly satisfied.

Let's cook with our recipes!

HONEY CHIPOTLE WING SAUCE GLAZE



Honey Chipotle Wing Sauce Glaze image

Smoky, sweet, and spicy sauce great for tossing on wings or glazing chicken/pork before or after cooking.

Provided by Stefanie Beach Camfield

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 6

1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
ΒΌ cup honey
3 tablespoons lime juice
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon all-purpose flour

Steps:

  • Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
  • Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

Nutrition Facts : Calories 51 calories, Carbohydrate 11.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.5 g, Sodium 449.5 mg, Sugar 9 g

CHIPOTLE-HONEY-GLAZED CHICKEN WINGS WITH TOASTED SESAME SEEDS AND GREEN ONION



Chipotle-Honey-Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion image

Provided by Bobby Flay

Categories     Appetizer     Cinco de Mayo     Backyard BBQ     Grill     Grill/Barbecue     Honey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 12

1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Spanish paprika
3 pounds chicken wings
2 tablespoons sesame seeds, toasted
3 green onions, white and green parts, thinly sliced

Steps:

  • Heat your grill to medium-high
  • Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
  • Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
  • Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
  • Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
  • Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE



Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dipping Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1 cup hot sauce
1/2 cup honey
6 tablespoons unsalted butter
1 tablespoon red wine vinegar
Salt
Freshly ground black pepper
24 chicken wings, tips removed
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon Worcestershire sauce
1/4 cup finely diced celery
1/2 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely chopped fresh chives
Salt
Freshly ground black pepper

Steps:

  • For the wings:
  • Heat grill to medium-high.
  • Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
  • Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
  • For the blue cheese-celery dipping sauce:
  • Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

GRILLED RED CHILE-BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE



Grilled Red Chile-Buttermilk Brined Chicken With Spicy Mango-Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 6h10m

Yield 4 servings

Number Of Ingredients 25

1 quart buttermilk
2 tablespoons ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon cascabel chile powder
1/2 teaspoon chile de arbol powder or cayenne pepper
1 teaspoon smoked mild paprika
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground cinnamon
4 8-ounce skin-on, bone-in chicken breast halves
4 chicken drumsticks
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small Spanish onion, chopped
1 clove garlic, chopped
3 large very ripe mangoes, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup pineapple juice
1/4 cup fresh orange juice
1/4 to 1/2 teaspoon chile de arbol powder
3 tablespoons clover honey
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the chicken: Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times. Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours.
  • Meanwhile, make the glaze: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes. Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the chile de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving.
  • Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.

GRILLED CHIPOTLE LIME HONEY GLAZED CHICKEN WINGS



Grilled Chipotle Lime Honey Glazed Chicken Wings image

i made this for my family and they loved them, since i am a vegetarian, i just basted some of this glaze onto a piece of veggie grilled chicken, and it was delicious... add more chipotle puree if you want them to bee spicier, or less for milder and sweeter wings. if possible, do not leave out the grated panela, it adds a complexity of flavor that cannot be duplicated with other ingredients.

Provided by Ntune2food

Categories     Chicken

Time 1h5m

Yield 12 wings, 2-3 serving(s)

Number Of Ingredients 10

12 chicken wings
4 tablespoons honey
1/2 cup jaggery, grated (panela)
2 -3 tablespoons pureed chipotle chiles
1/2 cup apple cider vinegar
2 -3 tablespoons chili powder
1/2 cup lime juice
lime zest
salt
pepper

Steps:

  • thoroughly wash chicken wings, and add to plastic ziplock bag. to the bag add 2 tbsp chile powder, salt and pepper, lime zest and 2-3 tbsp of lime juice, and 1 tbsp of grated panela. seal bag and marinate for at least an hour or longer if time permits.
  • for a basting sauce mix the remaining lime juice, 1 to 1 1/2 tbsp of grated panela, and about a tablespoon of chile powder in a bowl and set aside.
  • for glaze add apple cider vinegar, honey, remaining grated panela to a small sauce pan, and reduce till glaze is thick and coats a spoon. then add chipotle puree one tablespoon at a time, to get to desired spiciness and then add some lime zest to the glaze, and set aside or over low fire to keep warm.
  • start a charcoal fire in your grill (or start a gas grill) and let heat to a medium high to high heat. add wings to the grill and let brown on one side, flip wings and baste with chili lime juice mixture. when wings are done, and basted. add some glaze to one side of wings and flip over, grill for 2-3 minutes, then glaze the other side of the wings and flip again, and grill for another 2-3 minutes -- remove from the grill and add the remaining glaze to the wings.

Nutrition Facts : Calories 1032.5, Fat 48.4, SaturatedFat 13.4, Cholesterol 226.4, Sodium 298.3, Carbohydrate 96, Fiber 3.5, Sugar 87.2, Protein 55.4

CHIPOTLE HONEY-GLAZED CHICKEN WINGS



Chipotle Honey-Glazed Chicken Wings image

Make and share this Chipotle Honey-Glazed Chicken Wings recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup honey
2 -3 tablespoons pureed canned chipotle chiles in adobo
1 tablespoon Dijon mustard
1 teaspoon salt
4 tablespoons dried ancho chile powder, divided
kosher salt & freshly ground black pepper
4 tablespoons canola oil, divided
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons spanish paprika
3 lbs chicken wings
2 tablespoons sesame seeds, toasted
3 green onions, white and green parts, thinly sliced

Steps:

  • Heat the grill to medium-high.
  • Whisk together honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
  • Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin and paprika in a small bowl.
  • Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
  • Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15-20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking. (Baking method: Bake until golden brown and slightly charred, 20 to 30 minutes, depending on thickness. Occasionally brush the wings with the small bowl of glaze and turn once during the last 10 minutes of cooking.).
  • Transfer the wings to the large bowl, brush with the reserved glaze and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

Nutrition Facts : Calories 1201.6, Fat 72.5, SaturatedFat 16.9, Cholesterol 262.2, Sodium 1012.2, Carbohydrate 77.5, Fiber 4.8, Sugar 70.6, Protein 65.4

Tips:

  • Use fresh ingredients: Fresh chicken wings, ripe chipotle peppers, and pure honey will give your dish the best flavor.
  • Marinate the chicken wings for at least 30 minutes: This will help the flavors to penetrate the meat and make the wings more tender.
  • Don't overcrowd the pan when cooking the wings: This will prevent them from cooking evenly.
  • Cook the wings until they are crispy on the outside and cooked through on the inside: The internal temperature of the wings should reach 165 degrees Fahrenheit.
  • Make the chipotle honey glaze while the wings are cooking: This will give the glaze time to thicken and develop its flavor.
  • Toss the wings in the glaze as soon as they are cooked: This will help the glaze to adhere to the wings and give them a sticky, flavorful coating.
  • Serve the wings immediately: They are best enjoyed hot and fresh.

Conclusion:

These red chile chicken wings with chipotle honey glaze are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. The wings are crispy on the outside, tender and juicy on the inside, and coated in a sweet and spicy glaze that is sure to please everyone. So next time you're looking for a tasty and satisfying dish, give these red chile chicken wings a try. You won't be disappointed!

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