- Yield:4 to 6
- 1 cup honey
- 2 to 3 tablespoons pureed canned chipotle chiles in adobo
- 2 tablespoons Dijon mustard
- 4 tablespoons ancho chile powder
- Kosher salt and freshly ground black pepper
- 4 tablespoons canola oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons Spanish paprika
- 3 pounds chicken wings
- 2 tablespoons sesame seeds, toasted
- 3 green onions, white and green parts, thinly sliced
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
Stir together the remaining 3 tablespoons of ancho powder with teh coriander, cumin, and paprika in a small bowl.
Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the baking sheet. Bake until golden brown and slightly charred, 30 to 35 minutes. Occasionally brush the wings with the small bowl of glaze and turn once during the last 10 minutes of cooking.
Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.