Chicken Wings With Chipotle-Corn Sauce & Herbs
by Brandon Harpster, Chef, The Single Barrel, Lincoln, Nebraska
For the Chipotle-Corn Sauce:
- Drizzle of olive oil
- ¼ cup diced onion
- ¼ cup diced celery
- 3 garlic cloves, minced
- 1 cup corn kernels (fresh or frozen)
- 2 cups cream
- 1 chipotle pepper packed in adobo sauce
- ½ teaspoon oregano
- Kosher salt to taste
- Ground black pepper to taste
Heat the olive oil in a sauce pan and gently sauté the onions, celery, and garlic until soft. Add corn, cream, chipotle, oregano, and thyme. Bring to a simmer and cook until reduced by half. Puree sauce with an immersion blender or in a food processor until smooth. Season with salt and pepper.
For the chicken wings:
- 2 pounds Smart Chicken wings
- Olive oil
- Kosher salt
- Ground black pepper
- 2 tablespoons fresh thyme leaves
- 1 scallion, sliced thin
- 1 tablespoon parsley, minced
Preheat grill to high heat (between 400°F to 450°F).
Toss the chicken wings with olive oil to lightly coat and then season with salt and pepper. Place chicken wings on the hot grill and cook about 4 to 5 minutes until browned and crispy, then turn over and cook for another 4 to 5 minutes, until the internal temperature of the chicken reaches 165°F.
Toss the wings with the Chipotle-Corn Sauce, scallions, thyme, and parsley and serve.
Pairing: Chardonnay or a Red Ale