One of the easiest crispy chicken wings recipes, this one will delight any sweet and spicy lover. We use shoulder chicken wings, but you can use the entire wing except for the tip if you prefer. No marinating is required: the wings are brushed with a mixture of melted butter, honey, and chili pepper and baked in the oven until crispy. Chopped pecans added to the sweet and spicy sauce add a special flavor. A great beer snack!

Ingredients:

• 6 tablespoons unsalted butter
• 1 tbsp. honey
• 2 tablespoons distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 0.5 cup chopped pecans
• 2 tablespoons ground ancho pepper* (or chipotle powder)
• 2 tsp garlic powder
• 900 g chicken wings (shoulder part)

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Place the butter in a small saucepan and melt over medium heat. Add the honey and heat until the mixture begins to bubble, about 3 minutes. Remove from heat and stir in the vinegar, Worcestershire sauce, pecans, ancho chili, and garlic powder. Season with salt and pepper to taste.
Step 3
• Place the wings on a baking sheet and brush each one with the marinade. Bake until the chicken is cooked through, about 25 minutes. Brush again halfway through. Transfer the wings to a serving platter and serve hot.**
  
  

  Notes:

  
  *Ancho peppers are dried poblano peppers. They are sometimes called pasillas. They are a dark red powder, and their flavor ranges from mild to hot—the sweetest of the dried chili peppers. Ancho peppers are often sold whole. You can remove the stems and seeds and grind them at home in a coffee grinder or spice grinder. Anchos can be found in supermarkets, Latin American specialty markets, and online.
  
  **Line the baking sheet with foil to prevent the marinade from burning while baking and to make the baking sheet easier to clean.
  
  

Recipe author - Marcela Valladolid (Marcela Valladolid) - a famous chef, TV presenter, and culinary writer