These chipotle and roasted garlic chicken wings are smoky, savory, with just the right amount of heat without overwhelming you.
- 2 lb chicken wings
- 3 tbsp High Caliber seasoning
- 1 cup canola oil
- 12 cloves of garlic, peeled
- 3 tbsp chopped chipotles in adobo
- 1 tsp salt
- squeeze of lime
- chopped cilantro leaves for garnish
- Pat the wings dry and season generously. (Recommended) Place the wings, uncovered, on a wire rack in the fridge for a couple of hours, or up to overnight.
- Preheat your smoker or grill for indirect cooking, 300°F.
- Place the wings on the smoker.
- Combine the oil and garlic cloves into a small, heat-safe container such as a foil pan. Make sure the garlic is mostly submerged in the oil (use a small pan). Cover with foil, and place in the smoker for 45-50 minutes.
- Remove the garlic after the time has spent, and cool briefly. Combine the rest of the ingredients and blend together in a small blender or food processor. Taste and adjust.
- Remove the wings from the smoker when the internal temperate is at least 170°F.
- Toss the wings with some of the sauce, top with cilantro, and a squeeze of lime.
The leftover sauce keeps in the fridge for up to 2 weeks. This can be made ahead of time if needed, but make sure it’s warm when tossing with the wings.
Keywords: chicken wings, garlic, chipotle, chiles, smoking, chicken