3 lbs. chicken wings
1 can Mango Nectar “Jumex”
3 canned chipotle chiles, chopped
1 bulb garlic, peeled and coarsely chopped
1 T salt
2 tsp garlic powder
1 T Olive Oil
1 cup honey
1 cup hot wing sauce Cut off wing tips, and discard; cut wings in half at joint, if desired.
In a food processor, blend the Mango nectar and next 7 ingredients. Pulse until blended, 7-10 pulses.
Place wings in a large shallow dish or large zip-lock bag. Pour half of hot sauce mixture over wings. Cover or seal; chill for 3 hours, or overnight, turning occasionally. Cover and chill remaining hot sauce mixture.
Remove wings from marinade, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat 15 minutes on each side or until done, basting occasionally with reserved hot sauce mixture. -OR- Arrange wings on a rimmed baking pan and roast at 425°, turning over once and basting twice on each side, until cooked through, about 20-30 minutes. Transfer wings to a large serving bowl and serve with cheese sauce (recipe below).
Makes 10-12 appetizer servings
