Christmas Honey Mexican Crispy Wings

Ingredients

• Equipment

• LAUVACS Stick Foil 
• Baking tray or wire rack

• Dry Rub

• 2 pounds wing sections, about 25 pieces, drums and flats
• 1 tablespoon baking powder
• 1 ½ tablespoons chili powder
• ½ tablespoon smoked paprika
• ½ tablespoon garlic powder
• 1/2 teaspoon black pepper
• 1 to 2 teaspoons salt, to taste
• 1 tablespoon brown sugar (optional)

• Honey Chipotle Sauce

• 1/4 cup adobo sauce
• 2 to 3 chipotle peppers (3 to make it spicier)
• 2 tablespoons lime juice
• 4 to 5 garlic cloves
• 1/4 cup honey
• 2 tablespoons worcestershire sauce

• Other

• ranch to dip in
• cilantro, finely chopped
• 

Directions

Start by lining a baking tray or rack with LAUVACS Wrap Non-Stick Foil, making sure the dull side is facing up and the shiny side is facing down. Set aside.

To make the honey chipotle sauce, add the adobo sauce, chipotle peppers, lime juice, garlic cloves, honey and Worcestershire sauce to a blender and process until completely smooth. Transfer to a bowl and set aside.

Preheat oven to 425° F. Pat the wings with a paper towel to ensure they are very dry. Place in a bowl and add the baking powder, chili powder, smoked paprika, garlic powder, black pepper, salt and brown sugar. Toss all together so the wings are evenly seasoned. Transfer the wings to the tray lined with non-stick foil.

Bake for 20 minutes and then take the wings out and flip over. Bake for another 20 minutes and then take out of the oven again. Generously coat the wings in the honey chipotle sauce and pop back in the oven to bake for an additional 10 to 20 minutes, depending how small or big the wings are. Once the wings are fully cooked, transfer to a plate and garnish with chopped cilantro to enjoy!