Consider chipotle peppers in adobo sauce your secret weapon in the kitchen. Smoky, spicy and tangy, they’re made of dried jalapeno peppers which have been rehydrated, smoked, then packed in a thick, tangy sauce made with tomatoes and spices. Both the peppers and the sauce lend their flavor to this recipe, and when combined with sweet maple syrup, they make these simple chicken wings really shine. Chicken wings get a bad reputation since they’re usually deep-fried and greasy. The trick here is cooking them in the oven over a rack at a high heat and flipping them several times throughout the process, so the fat renders and drains off, leaving you with crispy wings without the extra fat. Chicken wings are packed with protein, B vitamins, collagen and glucosamine, which gives your joints and gut health a boost. Serve alongside a vinegary, crisp salad for the ideal counterpoint. 

Serves 2-4

Total Time: 1 ½ hours (10 minutes active time)


  • 3 pounds chicken wings, dried well with a towel
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 minced chipotle pepper from a can of chipotle in adobo sauce, plus 1 tablespoon of the sauce (add 1-2 extra tablespoons per your spice preference)
  • 4 tablespoons maple syrup
  • Yogurt Herb Sauce, to serve (recipe below)


  1. Preheat your oven to 425 degrees (if your oven has a convection setting, use it here).
  2. Toss the dried chicken wings with the salt, pepper and garlic powder to coat them all evenly.
  3. On two baking sheets lined with a wire rack, spread the wings in an even layer. Bake for 30 minutes, remove from the oven, then flip each wing and bake for another 30 minutes. 
  4. Remove the wings from the oven and transfer to a large bowl. Add the adobo sauce and maple syrup, and toss well to coat each wing with the sauce. Return to the baking sheets in an even layer, and bake for another 20 minutes. 
  5. Flip the wings again, and broil for 4-6 minutes, until crispy, caramelized and golden. Serve with the dipping sauce and a big green salad on the side. 

Yogurt Herb Sauce: In a small bowl, whisk together 1 cup thick, unsweetened yogurt (Greek style works best here), 1 finely minced garlic clove, 2 tablespoons minced parsley, 2 tablespoons minced chives, 1 tablespoon fresh lemon juice and salt and pepper to taste. 


About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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