Pair this finger-licking treat with the 9-varietal blended Evolution EWhite wine or the high-gravity craft lager: Carlsberg Elephant. Both the crisp, off-dry wine and the refreshing, clean-tasting beer help tame the spiciness of the sauce, and will have your guests will be begging for more.
24 whole chicken wings (about 3 pounds)
1 stick unsalted butter
1 small clove garlic, minced
1/2 c Tapatío Mexican hot sauce (or substitute your favorite)
1 can chipotle peppers in adobo sauce – puréed in food processor (suggested brand: La Costeña – found in most grocery store international food aisles)
½ c orange juice
Celery ribs/stalks, cleaned
Blue Cheese Dip
1 c sour cream
1 c crumbled blue cheese (try Amish blue cheese)
1 c mayonnaise
2 tbsp white wine vinegar or white vinegar
2 clove garlic, pressed
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard (or save for making stock later). Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, prepare the sauce in a sauce pan. Melt the unsalted butter and add the minced garlic. Add the processed chipotle/ adobo paste. Add the orange juice and heat to gentle boil. Cool and pour this along with the hot sauce and 1/2 teaspoon salt into a mixing bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
~Philip Thompson, CSWS