Chipotle Lime Chicken Wings

Thinking I’ll try a new recipe this weekend.  Not only does the Superbowl provide hours of entertainment (at least the commercials do), but it also gives us an excuse to make delicious food to be eaten with our hands.  The messier the better, right?  Salty potato chips, burgers, hot dogs…sticky, spicy, sauce covered chicken wings!!  And so, a new Fleurt recipe has been born:

Chipotle Lime Chicken Wings

6 lbs uncut chicken wings

Rub: 
4t onion powder
3t garlic powder
2t cumin
2t smoked paprika
2t chili powder (or more, depending on how spice you want the wings)
Salt
Fresh ground black pepper

Sauce:
7oz Fleurt Chipotle Lime Butter

1. Preheat oven to 450.

2. Combine dry spices in a large bowl.  Add salt and fresh ground black pepper to taste.  Add wings and toss until covered in rub.  Let wings sit (in bowl) at room temperature for 30 mins.

I massaged the rub into the wings so lovingly it would make my husband blush!

3. Arrange wings in single layer on baking sheets.  Bake 1 hour, switching the trays to the opposite racks halfway through.  If they are not crispy, run them under the broiler and flip if necessary.

4. Once cooked, remove wings from oven and cool slightly.

5. For the sauce, slowly melt Fleurt Chipotle Lime Butter in pot on stovetop at low temperature.  Pour melted butter into large bowl and toss wings.  Serve!

Will take pics and let you know how they go down when I serve ’em up on Sunday!!

Another one to add to the recipe book!

Update:  Delicious!  Amended the recipe slightly to enhance the flavor (added cumin, little more chili powder and some extra garlic powder).  No surprise to me…the Chipotle Lime flavor comes through wonderfully and matches perfectly with the crunchiness of the wings.

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About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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