4chipotle peppers in adobado sauce, pureed (or chipotle sauce)
2clovesgarlic, finely chopped
1/2Cbrown sugar
3tbspsoy sauce
1/2tspcornstarch dissolved in 1 tsp of cold water
Instructions
To make the chicken wings:
Preheat the oven to 400º F (200º C). Line a big baking sheet with aluminium foil, then place a wired rack on top of it.
Pat dry the chicken wings with paper kitchen towels. In a big plastic bag, place the cumin, salt, paprika, black pepper, and baking powder to combine. Add in the chicken and shake to coat all the wings.
Place the seasoned chicken wings on top of the wire rack and spray or drizzle some oil on top.
Bake the chicken wings for 35 to 40 minutes, turning them once, in the middle of baking them, until they are fully cooked, turn golden brown and are crispy.
To make the chipotle glaze:
In a big saucepan over medium heat on the stove, place the coca cola, chipotle puree, garlic, brown sugar and soy sauce, and mix to combine. Bring it to a boil, then lower the heat and simmer until is reduces by half, about 15 minutes. Stir in the dissolved cornstarch and continue to cook for 2 more minutes until it thickens, then set aside.
To finish:
When the chicken is cooked, generously brush the chicken wings with the chipotle glaze and bake for 10 to 15 more minutes.
Garnish with cilantro and lime or lemon wedges if using. Serve while still hot.