5 pounds chicken wings
5 tablespoons honey
3 tablespoons fresh lime juice 2 tablespoons dried oregano 1 tablespoon kosher salt
1 tablespoon chili powder
2–3 cups vegetable oil or as needed for deep frying 1 cup all-purpose flour, or as needed for dredging wings 10 tablespoons unsalted butter (1 stick plus 2 tablespoons) 1 cup Chile Sauce (recipe below) 2 tablespoons cider vinegar 1 cup prepared ranch dressing
Chile Sauce for Wings 3⁄4 ounce dried guajillo chiles, stemmed and seeded 1⁄4 ounce dried arbol chiles, stemmed 1 cup plus 2 tablespoons boiling water, divided use 2 garlic cloves, chopped 1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground allspice 1⁄8 teaspoon ground cloves 1⁄4 cup cider vinegar 1 teaspoon kosher salt or to taste
Guajillo Glazed Chicken Wings
Servings Per Recipe: 6
Calories from Fat
Cut away the wing tips from each wing (reserve for broth if desired) and cut into two pieces at the joint. Transfer to a bowl or a large zip-close bag. Add the honey, lime juice, oregano, salt, and chili powder. Toss to coat evenly. Cover or seal and marinate the wings in the refrigerator for at least 8 and up to 24 hours.
Preheat oven to 350°F. Heat the oil in a deep fryer or a deep pot to 350°F. If you are using a deep pot, there should be about 2 inches of oil. Place a rack on a baking sheet.
Remove the wings from the marinade, letting the excess drain away. Dredge the wings evenly in the flour, shaking off any excess, and carefully lower into the hot oil. Fry the wings, working in batches, until they are a deep golden brown. Transfer to the baking sheet and finish the wings in the oven (165°F) – approximately 15 minutes.
Heat the butter in a sauté pan over medium heat. Stir in the Chile Sauce and vinegar; bring to a boil for 30 seconds. Add the wings and turn to coat evenly – approximately 1 minute.
Serve hot with the ranch dressing as a dip.
Ranch Dressing Dip
Put the dried chiles in a bowl. Pour 1 cup of the boiling water over the dried chiles and soak until the chiles are softened – approximately 10 minutes. Drain the chiles and discard the soaking water.
Transfer the chiles to a blender. Add the garlic, cumin, allspice, cloves, and vinegar, and the remaining 2 tablespoons boiling water. Puree until the sauce is very smooth. Add salt to taste. The sauce is ready to use now or it can be stored in a covered jar in the refrigerator for up to 2 days.