Orange-Chipotle Chicken Wings with Chipotle Sour Cream
Perfect for Tailgating and the Big Game
What do you get when a food revolution collides with a revered American tradition? A great spread! Chef Bill likes to wow his guests by integrating these food trends into traditional crowd-pleasing fare for the big game, and you can, too.
Add a taste of global adventure and authenticity to your Game Day platters with these recipes from the CIA. The chicken wings are Latin-inspired, the hearty chili uses seasonal vegetables, and the guacamole is made with fresh avocados. They’re sure to become new fan favorites! The National Chicken Council predicts that we will eat over 1.26 billion chicken wings over the playoff weekend.
Watch our video to see how to pit and cut avocados >
Try our guacamole recipe >
Makes 6 main-course or 12 appetizer servings
- 1/4 cup hot water
- 3 chipotle chiles canned in adobo sauce, seeds removed
- 1/4 cup chopped cilantro
- 1 tablespoon tomato paste
- 2 tablespoons orange marmalade
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 pinch ground allspice
- 1 pinch ground cloves
- 1 1/2 tablespoons white vinegar
- Juice of 1 lime (approximately 3 tablespoons)
- 1 tablespoon creamy peanut butter
- 3 1/2 pounds chicken wings
- 1/8 cup olive oil (optional)
- Vegetable cooking spray, as needed
- 2 tablespoons honey
- 1 scallion, sliced thinly on bias for garnish
Chipotle Sour Cream
Makes approximately 1 1/4 cups
- 2 chipotle chiles canned in adobo sauce, seeds removed
- 1 cup sour cream (or substitute 0% Greek yogurt)
- Juice from 1/2 fresh lime (approximately 1 1/2 tablespoons)
- Salt, as needed
- Freshly ground black pepper, as needed
- Preheat oven to 450 degrees F.
- In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice, and peanut butter, and pulse to combine the ingredients into a coarse paste. Divide mixture in half.
- Remove the chicken wings from the package and pat dry with paper towels. Remove the wing tips and discard or save for stock. Cut the remaining wing into 2 pieces, dividing at joint.
- Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight. The olive oil may be added to this mixture to help coat the wings.
- Spray a heavy-duty baking tray with vegetable cooking spray. Arrange the chicken wings on the tray in one layer with space between each wing. Spray the wings with a light layer of vegetable cooking spray. Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp. The wings may be crisped for 3 to 4 minutes under the broiler if necessary.
- Add 2 tablespoons of honey to the remaining chipotle sauce. Place 2 tablespoons of the sauce in a large mixing bowl. Add the hot wings and stir gently to coat every wing in sauce. Add more sauce to taste or serve extra sauce on the side.
- Place the seasoned wings on a platter and garnish with sliced scallions. Accompany with a bowl of the Chipotle Sour Cream.
Chipotle Sour Cream
- Remove the chiles from the sauce. Reserve the sauce. Slit open the chiles and scrape to remove the seeds. Cut the chiles into a fine dice.
- Stir the chiles into the sour cream. Add 2 to 3 teaspoons of adobo sauce to taste, depending on the desired level of spiciness. Add the lime juice and stir.
- Season with salt and pepper.
Nutritional information (wings and sour cream), per appetizer serving—Calories: 261, Protein: 31 g, Carbohydrates: 8 g, Fiber: 0.5 g, Total Fat: 11 g, Saturated Fat: 4 g, Sodium: 231 mg, Cholesterol: 89 mg