Piñata Chicken Wings
Oven-baked chicken wings tossed in a smoky-sweet barbecue sauce made with caramelized onions, chipotle chiles, raspberry jam, and a jolt of coffee.
Ingredients
Instructions
- 1
Heat oil in a saucepan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Adjust the heat so they don’t burn.
Timer: 15m - 2
Add remaining ingredients and bring to a simmer. Cook, stirring occasionally until onions are very tender and sauce has reduced a bit, about 15 minutes more.
Timer: 15m - 3
Use a stick blender, or transfer sauce to a blender and blend on high until smooth. If you are using a blender hold a dish towel you don’t mind getting stained over the top of the blender instead of the lid. The hot sauce can cause the lid to pop off sending hot liquid all over the place.
- 4
Taste sauce and add more salt or vinegar if needed. Set aside.
- 5
Heat oven to 400°F and arrange a rack in the upper third of the oven.
- 6
Line a baking sheet with parchment paper, foil, or a Silpat.
- 7
Cut wings into 3 pieces; save the wing tips for stock. Toss wings with oil and season with salt and pepper. Lay in a single layer on the baking sheet.
- 8
Bake wings for 30 minutes, turning halfway through.
Timer: 30m - 9
Toss wings with half the sauce and bake 10 minutes more. Toss wings with remaining sauce and serve with garnishes and lots of napkins
Timer: 10m