Recipe by Grumpy's Honeybunch
"Smoky, sweet and tangy wings are sure to please everyone in the house!"
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Non-stick cooking spray
frozen chicken wings
Salt and ground black pepper to taste
1 (12 ounce) jar
HERDEZ® Traditional Chipotle Mexican Cooking Sauce
light brown sugar, or to taste
The whole family was pleasantly surprised! The flavor was fantastic and a nice change from traditional buffalo style. The wings were cooke perfectly-nice and moist on the inside.
Super Recipe! My family loved these wings. Before baking, I covered a large cookie sheet with foil and sprayed it with Pam. I seasoned the wings with Season All and pepper, then I drizzled 3 T. of butter on the wings. My hubby likes his wings spicy, so along with the brown sugar and lime juice, I added 1/4 tsp. of chipolte pepper. We liked the flavor of the wings better than Frank's Hot Wing Sauce. Grumpy Honeybunch, thanks for the great recipe.
So far I’ve made these twice. The first time I put the frozen chicken wings on a well oiled broiler pan. When I’ve baked frozen wings before they tend to swim in liquid so using a broiler pan lets that liquid drip away allowing the wings to crisp up quicker. I baked, turning once or twice and I really don’t remember if I baked for the recommended time, but it was close – I just baked until they looked crispy. I then followed the rest of the directions as indicated adding some minced garlic to the sauce mixture. These turned out fantastic. We’re from the north and didn’t grow up on hot/spicy foods so that is something we’re not used to. Neither my husband nor I like a sauce that leaves you running for something to drink. These wings did not do that. The ratio of sweet to heat was perfect for us and it didn’t leave a lasting effect in our mouths. The second time I made these I was doing the baking part by memory. They didn’t seem to crisp up and caramelize like they did the first time for me. Well that’s because there is a reason recipes have directions! I forgot the broiler step. By not using the broiler to help caramelize and do a final “crisp” it sure changed this recipe for us – both taste and mouth feel. We liked the second batch but NOT near as well as the first batch. That’s one reason why you shouldn’t multi-task while cooking. So the broiler step is a must to a perfect chicken wing! Thank you Shelby, for this keeper.
Oh so yummy. Will absolutely be making again. Made with a cheesy Mexican cornbread and a Mexican bean salad - also on this sight. Phenomenal themed dinner :)
The flavor in these explodes! Sadly, our oven "imploded" the day we were to make them so in a pinch, we had to microwave. They lacked the caramelized "zip" we'd get in the oven, but the recipe is good enough and fast enough to recreate!
Chicken wings and a beer cost nearly $25 in downtown Chicago. Why not make them at home? These were really good!
Made these wings this evening while my was at the gym. As soon as she came home the aroma led her right to them. We both agreed they're excellent and a break from traditional buffalo wings. We both like spicy foods and this hit the spot. Great recipe
The chicken wings had a very unique taste - one that I liked! I'm not a cilantro fan (one of those people who think it tastes like soap - heard that's some sort of genetic thing, but it's a curse), but I had to add it because it was pretty. My fridge has been acting up and froze my chicken wings, so I was thrilled that I could make this dish WITH EASE. Yep, and that's the best part of this recipe...super easy! I dumped all the sauce on in the end. Nothing like some finger-licking, good wings. My lime was sold as a LARGE lime, so I may have had more juice than intended, but it was good! Great job on this one!
* Percent Daily Values are based on a 2,000 calorie diet.
HERDEZ(R) Sweet Chipotle Chili Lime Chicken Wings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 179
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