Oven-Roasted Chipotle Honey Chicken Wings Recipe

Chipotle Honey Chicken Wings

Whole chicken wings roast until browned, then get a generous coating of sweet, smoky chipotle-honey glaze. Adding the glaze only after the wings are cooked gives it time to cling without leaving the honey in the hot oven long enough to burn.

A brief final roast sets the sauce, and a little glaze reserved in a clean container adds shine just before serving. Keep the wings spaced apart while they cook, then pile them on a plate with a light scattering of cilantro.

Ingredients for Chipotle Honey Chicken Wings

• 2 1/2 pounds whole chicken wings, tips attached (about 1,150g)
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/3 cup honey (about 115g)
• 1 chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon finely chopped fresh cilantro

Yield: 4 appetizer servings. Time: 15 minutes prep; 45–55 minutes cooking.

How to Make Chipotle Honey Chicken Wings

1. Preheat the oven: Heat to 425°F (220°C). Set an oven-safe wire rack on a rimmed baking sheet, or use the sheet without a rack. Lightly oil the rack or sheet with a little of the measured oil.
2. Season the wings: Pat them thoroughly dry. Toss with the remaining oil, salt, smoked paprika, and garlic powder. Arrange in a single layer with space between the wings; use a second sheet if needed. Roast uncovered so moisture can escape and the skin can brown.
3. Roast until cooked through: Roast for about 40–50 minutes, flipping halfway through. Start checking around 35 minutes, since whole wings vary in size. Before glazing, the skin should be browned and a thermometer inserted into the thickest meaty part, without touching bone, should read at least 165°F (75°C).
4. Make the glaze: While the wings roast, combine the honey, minced chipotle, adobo sauce, ketchup, and vinegar in a small saucepan. Simmer over medium-low heat for 3–5 minutes, until cohesive and thick enough to lightly coat a spoon. Transfer about 2 tablespoons to a clean container for finishing.
5. Glaze briefly: Transfer the cooked wings away from the rendered pan fat and toss in a clean bowl with the remaining glaze. Return them to the rack or sheet for 3–5 minutes, keeping excess glaze from pooling on the pan. Check after 3 minutes: the coating should be glossy and cling to the wings, without blackened edges.
6. Finish and serve: Let the wings stand for a few minutes. Brush or lightly toss with the reserved clean glaze, then pile them on a serving plate with some wing tips visible. Scatter the cilantro sparingly over the top.

How to Keep the Honey Glaze from Burning

The long roast browns and cooks the wings; the final trip to the oven only sets the glaze. Watch that short step closely and remove the wings if the sauce starts to blacken. Simmering the glaze first and tossing the wings away from their pan drippings helps the coating stay thick rather than sliding off with the fat.

Whole Wings Versus Split Wings

Whole wings keep the pointed tips and substantial shape of the plated dish. You can use the same weight of split flats and drumettes, but start checking them earlier because they may finish roasting sooner. Use the temperature of the thickest meaty part to judge doneness in either case.

Adjusting the Chipotle Heat

For less heat, omit the minced chile and use 1–2 tablespoons adobo sauce instead. Add it gradually and taste the simmered glaze before coating the wings; heat varies by brand.

For another smoky-sweet wing recipe, try smoky paprika chicken wings with honey glaze.

Storing and Reheating

Refrigerate leftover wings in an airtight container for up to 3–4 days. Reheat in a 400°F (205°C) oven or air fryer until hot, checking after about 5–8 minutes; thick whole wings may need longer. The glazed skin will be softer than freshly roasted, unsauced skin.

The glaze can be made ahead and refrigerated separately. Warm it just enough to loosen before tossing it with the cooked wings.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 455 calories, 30g protein, 26g fat, and 26g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 260 calories, 17g protein, 15g fat, and 15g carbohydrates. Wing size, edible meat yield, rendered fat, and the amount of glaze consumed will affect these estimates.