here’s the deal: these were good, but way too citrus-y for Rich and I.
Still, I am lovin’ the cooking method for prepping chicken wings or drumsticks (I was using drumsticks this time) before adding a Buffalo-type sauce, a teriyaki, or mebbe even this honey and chipotle sauce – just without so darned much citrus!
Still, you do what you want.
•2 cups ‘sup! (or regular ketchup)
•2 tbsp butter
•1/2 cup honey
•2 tbsp chipotles in adobo
•2 tbsp water
•1-1/2 tsp grated lime zest*
•1-1/2 tsp Caribbean Calypso Seasoning**
•3 tbsp fresh lime juice***
•1/4 teaspoon Cayenne
•5 chicken drumsticks – that’s what I had, tho’ this sauce is more than enough for 10
•1 tbsp seasoned salt
•1 tsp pepper
•1 cup all-purpose flour
•1 to 2 tsp olive oil
*Rethink the citrus, I’d say no more than one teaspoon.
**Srysly, cut back on the citrus, and while you’re at it, mebbe use some of this nice spice blend in place of the lime zest.
OK, now that we’ve settled the citrus question, let’s make us some sauce.
Heat your ‘sup of choice with the butter in a medium pot over low heat until the butter has melted.
Bring this to a boil, stirring, then reduce the heat and simmer for five minutes.
Set the sauce aside to cool and let’s get on with the chicken.
Heat the oven to 400º.
Rinse the chicken (wings, drumsticks, drumettes, it’s all good), pat dry, then place in a large zipper bag.
Add the flour, then shake to coat all of the chicken evenly.
Arrange the floured chicken on a rack (apply a bit of cooking spray to the rack before adding the chicken) set in a foil-lined baking pan, then bake for 40 to 45 minutes, or until the chicken is completely cooked.
Transfer the hot cooked chicken to a large bowl and toss with the prepared sauce.
Let rest for five minutes, then serve.