Chipotle Chicken Wings Recipe

Pat dry and season

Rinse wings and pat completely dry with paper towels. Place in a bowl and toss with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps the skin crisp during frying.

Rest

Place seasoned wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes to dry the skin. If short on time, let rest at room temperature for 15 minutes.

Pour oil into a deep pot or heavy-bottomed saucepan to a depth of 2–3 inches (about 1 cup) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in ~60 seconds.

Working in 2 batches to avoid overcrowding, gently lower wings into the hot oil. Fry for about 8–10 minutes per batch, turning occasionally, until the skin is deep golden brown and internal temperature reaches 165°F (74°C).

Use a slotted spoon to transfer wings to a wire rack over a sheet pan to drain and keep warm while frying remaining wings.

In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown).

Add the chopped chipotle peppers (finely chop 3 peppers) and 2 tbs adobo sauce to the pan. Stir to combine and cook 30 seconds.

Whisk in honey, apple cider vinegar, smoked paprika, lime juice and salt. Let the mixture simmer gently for 1–2 minutes to meld flavors. Taste and adjust: add another 0.5 tsp honey for sweetness or more adobo for heat.

If you prefer a smooth sauce, transfer mixture to a blender or use an immersion blender and blitz until smooth. Keep warm until ready to toss with wings.

In a bowl, combine mayonnaise, sour cream and buttermilk. Whisk until smooth.

Fold in crumbled blue cheese, lemon juice, minced garlic and Worcestershire sauce. Season with salt and black pepper and stir gently. If you want it thinner, add more buttermilk, 1 tsp at a time. Refrigerate until serving.

Place the fried wings in a large heated bowl. Pour the warm chipotle hot sauce over the wings and toss thoroughly until each wing is evenly coated (use tongs).

Transfer wings to a serving platter. Sprinkle chopped cilantro or parsley over the top and serve with lime wedges and the chilled blue cheese dressing on the side for dipping.