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Maple Chipotle Chicken Wings

Maple Chipotle Chicken Wings2

I have to admit, I did think about adding blood orange juice to this. I have a thing for blood oranges. But, I refrained, I was afraid I’d lose all of you who aren’t as into those guys as I am.

But I did fall back on my love of chipotle. We all have these "go to" flavors, don’t we? Even though we want to broaden our culinary horizons, we seem to be drawn back to that same section of the pantry. That’s ok, isn’t it?

I’m a chipotle, smoked paprika, roasted garlic, fresh basil,  sriracha, kinda girl. I also love with burrata cheese, masa harina and almost bitterly dark chocolate.

Just once I’d like to walk into the kitchen and have Ted Allen hand me a "basket of mystery ingredients" just so that I can figure out how to use them in a delightful way without any of my usual culinary crutches.

But for now, here are some chicken wings, beautifully balances with sweet and heat.

Adapted from Food & Wine

Mushroom, Stout and Goat Cheese Pot Pie

Ingredients

  • 2 tbs olive oil (plus additional as needed)
  • 4 large carrots, chopped
  • 2 large leek, chopped (white and very light green potion only)
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 ½ lb assorted mushrooms (i.e. portobello, crimini, shiitake)
  • 1 cup peas
  • 1 cup broth (vegetable or beef)
  • 12 ounces stout
  • ¼ cup AP flour
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp salt
  • 3 ounces goat cheese
  • 1 sheet puff pastry, thawed
  • 2 tbs melted butter

Directions

  1. Preheat oven to 375.
  2. In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
  3. Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
  4. Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
  5. Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
  6. Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
  7. Top each bowl with one square, press into shape.
  8. Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
  9. Bake at 375 until puff pastry is golden brown.
https://domesticfits.com/maple-chipotle-chicken-wings/

Maple Chipotle Chicken Wings

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Comments


Gerry @ Foodness Gracious February 22, 2013 um 6:09 am

Maple seems like it’d be killer, mixing sweet and savory! Sounds delicious 🙂

Reply

Jackie February 22, 2013 um 9:12 am

Good maple syrup is totally the key. I looooved the balance.

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Jen @ Savory Simple February 22, 2013 um 6:33 am

I have a thing for blood oranges as well but these sound perfect as is 🙂

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Cassie | Bake Your Day February 22, 2013 um 7:37 am

Oooo, blood orange and maple…I would have been sold. I love it anyway!

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Jackie February 22, 2013 um 9:13 am

It wasn’t until after they were in the oven that I thought about it! Next time. But they still turned out really great.

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Chung-Ah | Damn Delicious February 22, 2013 um 8:15 am

Love, love, love this! Definitely doing an emergency grocery run for this!

And I’m totally on board with the whole blood oranges thing 🙂

Reply

Jackie February 22, 2013 um 9:13 am

Have you tried them yet? Soooo good 🙂

Reply

Anna @ Crunchy Creamy Sweet February 22, 2013 um 8:30 am

Oh my, these look delish, Jackie! My Hubs will love the maple chipotle combo!

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claire @ the realistic nutritionist February 22, 2013 um 10:58 am

mmm i’m envisioning these with an orange glaze. Either way, they look DIVINE!

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Julie @ Table for Two February 22, 2013 um 6:34 pm

These look so good! I need to find myself some blood oranges – maybe make some kinda glaze or something. I want some wings asap!!

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Stephanie @ Eat. Drink. Love. February 22, 2013 um 10:01 pm

Love the combo of maple and chipotle! These wings look awesome! I wouldn’t judge if you wanted to add blood oranges! 🙂

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Adrienne February 24, 2013 um 10:39 am

I just used this glaze on chicken breast tenders (fat content too high in the wings for my current eating plan). It worked very well – just baked the tenders after tossing with the glaze, and then added more glaze when almost finished. Very very good!

Reply

Jackie February 24, 2013 um 11:47 am

Great! I’m so glad you liked it 🙂

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Nicole @ youngbrokeandhungry February 24, 2013 um 6:22 pm

I too depend on a few of my go to’s but sometimes I wish I would expand my culinary knowledge. These chipotle chicken wings look great! The sauce could go on so many different meats.

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Bree February 25, 2013 um 3:39 am

This looks awesome! I have a honey buffalo wing recipe on deck right now myself 😉

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Michael February 25, 2013 um 3:56 am

Do I add the maple, balsamic and chipotle-mix to the bowl with flour?

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Jackie February 25, 2013 um 8:36 am

No, that’s separate. FLour the wings, bake them and then brush with glaze.

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marla February 27, 2013 um 2:46 am

Well chicken just got a whole lot sexier……need to try this recipe asap! Pinned 🙂

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Stephanie February 28, 2013 um 6:19 am

These were so great, the right amount of sweet and heat!

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neve March 4, 2013 um 12:46 am

Oh my goodness! these are so good! I almost ate them all myself, perfect balance of sweet and spicy!

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Andrea March 4, 2013 um 8:02 am

These were delicious, though maybe just a touch too spicy for my palette. (Woo! It BUILDS.) I think next time I make them (and oh, there will be a next time), I’ll just use one chipotle pepper and maybe an extra tsp of the adobo sauce.

I also had some issues with the maple burning, though that could just be my oven. I think the next time, I’ll let them cook a little longer at the beginning and brush the glaze on towards the end.

Overall, A+, will make again!!

Reply

Jackie March 4, 2013 um 9:34 am

I’m so glad you liked it! Chipotles peppers vary wildly when it comes to heat, some can be rather mellow and others can be screaming hot, it’s impossible to tell. I always dig around in the can to find the smallest ones, knowing I can up the heat if I want to later.

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Kimmy Lawson-Stagerty March 6, 2013 um 2:33 am

These were so good! Just the right amount of spicy, but I love spicy hahaha!

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Laura March 15, 2013 um 3:57 pm

We all have those crutches. This past winter I started choosing really different indian dishes and forcing myself to follow the recipe, because when I improvise, I always gravitate to the same combination of Indian spices. It’s ridiculous really. 🙂 But on the other hand, favorite ingredients usually work for a reason. These wings look fantastic.

Reply

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beth s March 20, 2013 um 3:54 pm

It is best wings i’ve ever made myself! A good kick of heat!

Reply

Leah June 18, 2013 um 8:43 am

What if I want to use chunks of chicken breast instead of the bone in chicken wing? How would that affect the baking time?

Reply

Jackie June 18, 2013 um 8:48 am

Yes. Chicken breast dry out faster and cook differently. I’ve never tried this recipe with chicken beast so I can’t really speak to cooking times. If you try it,let me know how it goes.

Reply

Leah June 19, 2013 um 2:00 pm

Thanks! If I do end up using wings, do you separate wings from wing tips and drummetts before baking them or not?

Reply

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