July 26: Lunchbreak - Chipotle Lime Garlic Chicken Wings
Cactus Bar and Grill
404 South Wells
(312) 922-3830

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Chipotle Lime Garlic Chicken Wings
Serves 6-8

6 lb. chicken wings (about 30 whole wings), split at the wing joints (discard the wingtips or save for stock)
Kosher salt and freshly ground black pepper
1/2 cup salad oil
Chipotle Lime Garlic Wing Sauce

Use a sharp chef's knife to split the wings at the joints, saving the middle section and drumette for grilling. Toss split wings in 1/4 cup salad oil, season with kosher salt and black pepper, place on baking sheet in single layer, and bake in preheated oven at 350 degrees for 30 minutes or until cooked through. Transfer to clean baking sheet and cool in the refrigerator. Wings can be stored covered in the refrigerator for up to 2-days.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Rub the hot grill grate with oil by dipping folded paper towels in oil and holding with tongs. Grill the wings flipping every couple of minutes, until they're browned and crisp and completely warmed through, about 5 minutes. When the wings are warmed through, transfer them to a large bowl. Pour the sauce over the wings and toss. Place the sauced wings back on grill for 1 minute on each side watching so they don't burn. Place on serving tray. Serve with celery sticks and ranch and blue cheese dressing.

Chipotle Lime Garlic Wing Sauce

1 11.5 oz can chipotle peppers in adobo sauce
6 oz water
2 oz fresh lime juice (juice of 2 limes)
1 Tbs chopped fresh garlic
1/3 cup honey
2 Tbs chopped fresh cilantro

Put chipotle peppers, water, lime juice, garlic and honey in a blender. Blend until smooth. Add cilantro and mix.
Wing sauce can be stored covered in the refrigerator for up to three days.