Sweet and Spicy Chipotle Chicken Wings
Thanks to their distinctive smoky flavor, canned chipotle peppers really bring this recipe to life, but they can be a little intimidating if you haven’t worked with them before.
Here are a couple tips to keep in mind:
First, be careful while handling the peppers not to rub your eyes! If you have sensitive skin, wear gloves.
Most recipes call for a very small amount (for good reason!), which means you end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor. If you don’t have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice.
Place the peppers in your food processor and pulse them until a paste is formed. If you don’t have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly.
Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don’t run together. Place the plate in the freezer to harden. Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite chili or other recipe that calls for a little heat.
Start small with the amount of chipotle peppers you use! You can always add more if you like a little more heat.