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Entries in chipotle (4)


Hilton Head Monthly...The Wine Beneath My Wings


photograph by Rob Kaufman

In March, as all Islanders know, the festival season takes flight with two big ones: the Wine and Food Festival and Wing Fest.

On the 12th of March, more than three thousand wine aficionados will swirl and swill close to one thousand bottles poured at the 24th Wine and Food Festival.  Two weeks later another four thousand attendees will convene and commence to chomp their way through six thousand pounds of chicken wings at the 17th annual Wing fest in Shelter Cove Community Park.  

Now I know that buckets of ice-cold brewskys are generally the accepted libation of choice when it comes to wings.  Which is fine, but is it written in stone?  Why not take a walk on the wine side and put a glass beside your wings?  Mash it up a bit with an oaky chardonnay, a fruity sauvignon blanc, or a spicy zinfandel.  Now that really appeals to me. 

 So with that in mind I thought I’d pair these two popular Island events in my own little wing and wine taste test and see how it flies.  

Ways to cook your wings

To bake:  Preheat oven to 425°F.  Cook wings for 35-40 minutes on a baking tray (do not over crowd) turning them halfway through cooking time.

To grill:  Prepare grill for medium-high heat.  Cook wings for 15-20 minutes.  Keep a squirt bottle by the grill to douse any flare-ups.

To deep-fry:  Heat oil to 375°F.  Cook wings (in batches) for 5-8 minutes until crisp and golden.  Drain on paper towels.

Winging it…how many will you need?

Usually there are eight to ten wings per pound depending on size.  Four pounds should give you six appetizer or four main course servings.


Wings and wines

photograph by Rob Kaufman 

Chili Garlic Wings

Slightly sweet sauce with a mild bite and garlic taste.  Pair these with a Pinot Noir


1 28oz can of tomato puree

8oz chili garlic sauce

½ cup sugar

½ cup cornstarch

Whisk the above ingredients together in a large bowl.  Refrigerate until ready to use.  Marinate wings at least 20 minutes before baking or grilling.  This is also a great stir-fry sauce.  

photograph by Rob Kaufman

Orange Chipotle Glazed Wings

The ever-popular hot and sweet combination.  Pair these with a Chardonnay


1 32oz jar of orange marmalade

3 tablespoons chipotle puree*

Stir the marmalade and puree together in a medium saucepan.  Heat on low until glaze simmers; stir to prevent sticking and burning.  Re-heat gently to a brushing consistency when ready to glaze wings.  Bake or grill wings basting often with glaze.

*To make chipotle puree process a can of chipotles in adobo sauce in the bowl of a food processor until smooth.  The puree will keep in the fridge for a few weeks.


photograph by Rob Kaufman

Hoisin Lime Wings

Lime cuts through the sweetness of this traditional bean paste based sauce.  Pair these with a Zinfandel.


2 cups Hoisin sauce

2 tablespoons garlic puree

1 tablespoon ginger puree

½ cup limejuice

Whisk the above ingredients together in a large bowl.  Marinate wings for at least 20 minutes before baking or grilling.

photograph by Rob Kaufman 

Classic Hot Buffalo Wings with Blue Cheese Dressing

The tried and true original.  Pair these with a Sauvignon Blanc or a Riesling


¼ cup butter

1 ½ tablespoons cider vinegar

1 teaspoon chipotle or cayenne pepper

½ teaspoon garlic powder

¼ teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce (optional)

4-6 tablespoons hot sauce (like Texas Pete)

Heat the above ingredients together in a small saucepan until the butter melts.  Transfer to a large bowl and add the piping hot cooked wings.  Toss to coat.  Serve with blue-cheese dressing on the side.


Blue Cheese Dressing


½ cup olive oil

½ cup sour cream

1 teaspoon minced garlic

3 tablespoons white balsamic vinegar

¾ cup crumbled blue cheese

Place the above ingredients into the bowl of a food processor and blend until smooth.  Dressing keeps in the refrigerator for 5-7 days.  


Sweet And Spicy Walnuts


These are bit different to make.  I had every intention on using them as a topping for my roasted beet and goat cheese salad.   But well, it didn’t really work out like that.  One taste test, to make sure I got the crunchy/salty/sweet/spicy combination right, led to another taste, which led to “just one more.”  That, in turn, led to a “hey, try one of these,” which led me to just sticking them in a bowl, munching on them, then making another batch for the salad.  What’s nice about these is that they are lighter and fresher tasting than a “praline” nut - crunchy without being teeth-chipping-hard. 



Makes enough to enjoy on their own (without getting yourself sick) and if they last, a nice topping for a salad


2 cups water

2 cups sugar

2 teaspoons cayenne pepper

12oz shelled walnut halves, unsalted

Course sea salt


Preheat oven to 450°F.

Heat water, sugar, and cayenne pepper in a heavy saucepan over high heat.  Cook until the sugar dissolves brushing down the sides of the pan with a pastry brush dipped in water.  Add walnuts and stir to coat.  Reduce heat to medium. 


Cook for 15minutes stirring regularly and wiping down the sides of the pan with the pastry brush as necessary.

Line a baking tray with foil, spray with cooking oil.  Using a slotted spoon transfer nuts to the tray.  Sprinkle liberally with salt and bake for 5-8 minutes until they turn a deep walnut-brown color.

Keep an eye on them; do not over bake since the sugar will burn easily.  Cool and separate any pieces that are stuck together.  Use as an appetizer or topping for salad (if they last that long).  The walnuts will keep in an air tight container for a few days. 



It’s All Delicious Notes:  1) These are addictive.  2) Substitute chipotle chili pepper for the cayenne pepper for a smoky spicy sweet nut!  3) I tried using cashews, but they really didn’t work as well as the walnuts.  


Orange Chipotle Glaze - from the Shelter Cove Wingfest

This glaze was a hit at the 2010 Wingfest.  Loved by many just not the judges..UGH!  Anyway, there’s always next year and I’ll be winging it again with the IAD team!  We could have at least received the “Best Dressed” prize for our team or the  “Neat As A Pin” award for our very crisp clean looking booth. I think I’ll put that in the Island Rec Center’s suggestion box.  Thanks Terri, Mic, David H, Cindy, and the girls, Sophie, Maddy, Kirstin, and Alex.  I could not have flown through the 160lbs of wings without all of your help.

Also, thank you to all the Wingfest-ers who stopped by our booth and voted for us.  As promised here’s the recipe which should not just be saved for wings.  There’s been a consensus amongst the team that this glaze is about as versatile as could be.  Try it on fish – salmon comes to mind for me - chicken breasts, duck, turkey, pork, little lamb chops...pretty much you name it.  It’s also a nice dipping sauce.  Perfect for anything grilled so whip up a batch, give it a go, and get glazing and dipping.  It truly couldn’t be easier to make.  As with most of my recipes, this is very much a personal taste thing.  I like a bit more chipotle so take the ratio’s below and tweak them to your hearts content.


Orange Chipotle Glaze for wings or anything else you like


1 32oz jar of orange marmalade

3 tablespoons chipotle puree*

Stir the marmalade and puree together in a medium sauce pan.  Heat on low until glaze simmers, stirring to prevent sticking and burning.  Re-heat gently to a brushing consistency when ready to glaze.


* To make chipotle puree process a can of chipotles in adobo sauce in the bowl of a food processor until smooth.  The puree will keep in the fridge for a few weeks. 


Chipotle Chicken Salad in Tacos


This received a thumbs up all the way around. I had leftover chipotle puree from making those dangerous sweet potatoes from Bobby Flay’s Mesa Grill cookbook (posted on July 21st). No shocker that there were more than a few chicken breasts in my fridge and It’s All Delicious Wednesday was all about chicken salad. I came up with three different types and here’s the first i.e. my favorite.


Serves 4-6 as a light lunch


3 boneless skinless chicken breasts, about 1-½ lbs

2 ½ cups chicken stock or white wine or a combination

1-cup mayonnaise

1-tablespoon chipotle puree

Guacamole to serve (I used a fresh store bought just to save time)

Crunchy taco shells to serve

Shredded lettuce to serve

1 lime cut in quarters


Whisk chipotle puree into mayonnaise, refrigerate until ready to use.

 Bring stock and wine to a simmer in a medium sized saucepan. Add chicken breasts and poach for 15minutes or until done. Cool completely then shred meat. Mix shredded chicken with chipotle mayonnaise. Refrigerate until ready to assemble.

To serve spoon chicken in bottom of taco shell. Top with lettuce and a dollop of guacamole. Squeeze lime over top of taco salad.

Alternatively, serve on a bed of lettuce with tortilla chips on the side.

It’s All Delicious Notes: To make chipotle puree (a la Bobby Flay); process a can of chipotle peppers in adobo sauce until smooth in the bowl of a food processor. Will keep in fridge for a couple of weeks.