Honey Dijon Citrus Wings
I wanted to re-create a recipe for some Honey Citrus wings we had at a bar recently that we absolutely loved, using some of our new fruit purees! For this recipe, we used the Naranjilla (a Colombian citrus) from our friends at Wislla Distribution, however, you could sub that out with orange juice, lime juice, or another citrus fruit juice of choice.
- Prep Time: 10m
- Cook Time: 1h
- Total Time: 1h 10m
- Serves: 4 people
- Yield: 12 chicken wings
- Category: Appetizers, Dips, & Spreads
- 2 lb Chicken wingettes (smaller, half sized chicken wings)
- 1/2 c Plus 2 tbsp. Naranjilla puree [can sub out with lime, lemon, orange, or other citrus juice of choice]
- 2 tbsp. Chipotle chilies in adobo, pureed
- 3 tbsp. Honey
- 1 tbsp. Dijon mustard
- 1 Stick salted butter, melted
- 2 tsp. Cracked black pepper
- 2 tsp. Chipotle powder
- 1 1/2 tsp. Onion powder
- 1 1/2 tsp. Garlic powder
- In a medium sized bowl, start by mixing together the wet ingredients (naranjilla puree, pureed chipotle chilis in adobo, honey, dijon mustard, and melted butter) and whisk together until combined.
- Add the dry ingredients remaining to the wet mixture, and continue to whisk until well combined. Remove 1/2 cup of the marinade and place in a small Ziploc bag or sealed Tupperware container in the fridge. This will be used to coat the wings when they come out of the oven.
- Place the remaining marinade into a gallon sized Ziploc bag and add the chicken wingettes, tossing and massaging in the marinade to coat fully. Put in the fridge for a minimum of 1 hour to 24 hours maximum to allow the flavors to incorporate.
- When ready to cook the wings, preheat the oven to 350*F and place the wings on a foil-lined baking tray. Bake for one hour.
- Remove wings from oven, allowing to cool on the tray for ~5 minutes before adding the remaining marinade and chicken wings to a heat safe bowl and tossing to coat. Serve immediately; they will stay good in the fridge in a Ziploc or Tupperware container for 3-5 days.