Ingredients
Scale
Wings
- 3 lbs. Chicken Wings
- Salt
- 2 T Pinehurst Olive Oil Co. Chipotle Olive Oil
Sauce
- 2 tsp Pinehurst Olive Oil Co. Chipotle Olive Oil
- 2/3 cup diced yellow onion
- 2 cloves of garlic sliced
- 1 T brown sugar
- 2 T ketchup
- 2 T of Adobo sauce, plus one pepper from can without stem
- 1 T Pinehurst Olive Oil Co. Black Cherry Balsamic Vinegar
- 3 T Honey (We used Dees Bees, sold in store!)
- 1 T Worcestershire sauce
- 1 tsp Dijon Mustard
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 450 degrees.
- Line a baking sheet with foil or parchment paper and stack a baking rack on top so chicken won’t touch the baking sheet.
- Fill a pot halfway with water and 1 T salt. Bring to a boil, then add chicken, bringing heat down to Medium-high and boil for 10 minutes.
- Drain in a colander and pat dry.
- Place on the baking rack, drizzle or brush with 2 T Chipotle Olive Oil and season with salt.
- Bake for 30 minutes, flipping chicken halfway through.
- While chicken is roasting, Heat 2 tsp Chipotle Olive Oil in pan over medium-high heat. Add onion and sauté for about 5 minutes, or until soft and beginning to brown. Add sliced garlic and sauté an additional minute, stirring constantly.
- Transfer onion mixture to a food processor.
- Add remaining sauce ingredients to food processor. Blend until smooth!
- Pour sauce back into the frying pan used for onions and bring sauce to a simmer. Cook for about 10 minutes, until sauce thickens up nicely.
- Place cooked wings in a hat safe bowl. Add ½ of the sauce and toss wings, add the remaining sauce and toss again, until wings are evenly coated!
- Enjoy alone or with ranch or blue cheese dressing!