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Prep 60min
Total5hr0min
Ingredients4
Servings30
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Ingredients
30
chicken wing drummettes (about 3 lb)
1
can (7 oz) chipotle chiles in adobo sauce, chopped
1
cup zesty Italian dressing
1
jar (12 to 17 oz) caramel topping (3/4 to 1 cup)
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Steps
1
Cut off excess skin from each drummette; discard. Place drummettes in large resealable food-storage plastic bag. Add chopped chipotle chiles and adobo sauce and dressing; seal bag. Turn bag to mix ingredients and coat drummettes. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
2
Heat oven to 425°F. Place sheet of foil in bottom of broiler pan. Arrange drummettes on foil. Bake 15 minutes; drain if necessary. Meanwhile, to make sauce, transfer marinade from bag to 2-quart saucepan; stir in caramel topping. Heat to boiling over medium-high heat; reduce heat to medium-low, and simmer.
3
Reduce oven temperature to 375°F; brush drummettes with sauce and bake about 30 minutes longer, brushing every 15 minutes with sauce, until browned and juice is clear when thickest part is cut to bone (180°F). Serve drummettes with sauce.
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A food processor can be used to chop chipotle chiles. Dump contents of the whole can in with the dressing, and process until well mixed.
15 chicken wings (3 lb) can be used. Cut each chicken wing at joints to make 3 pieces; discard tip of each.
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