Chipotle Chicken Wings with Avocado Dipping Sauce

Caitlin Sherwood


1cup barbecue sauce (like Stubb's Smokey Mesquite Bar-B-Q Sauce)
1/4cup coconut oil, melted
1/3cup chipotles in adobo (canned)
1/4teaspoon cayenne
A dozen chicken wings
1/4teaspoon salt
For the Avocado Cream Sauce
1 avocado
1/4cup milk of choice
1/2cup cilantro leaves (loose, not packed)
Juice of 1 lime


  1. Use a paper towel to remove any excess moisture from wings, and place in a bowl.
  2. Combine barbecue sauce, coconut oil, chipotles in adobo, cayenne (if you like things really spicy, you can add more cayenne), and salt in a blender and puree until smooth. Pour half of the sauce over the wings, and allow to marinate for 8-24 hours, in the fridge, covered.
  3. When ready to cook, preheat oven to 450°F. Remove wings from bowl and discard extra sauce. Place a wire cooling rack on top of a baking sheet and place wings on wire wrack, with about 1 inch between each wing. Place in oven and bake for 25-35 minutes, until internal wing temperature reaches 165°F and skin is crispy on the outside.
  4. Using tongs, place wings in a mixing bowl. Pour about ¼ cup of sauce over top, and toss to coat. Add more sauce as desired.
  5. Combine all sauce ingredients in a blender and puree until smooth.
  6. Serve wings on a platter alongside bowl of cream sauce. Garnish with cilantro and lime wedges, if desired.

This recipe from Honest Cooking was republished with permission. It originally appeared on Foraged Dish as Chipotle BBQ Wings with Avocado Cream.

Chipotle Wings with Avocado Cream

Caitlin Sherwood