Need a great, easy recipe for Superbowl Sunday? You HAVE to try this spin on your classic “chicken wings.” This recipe uses chicken drumsticks and thighs and is baked rather than fried. It is easy to prepare and just as easy to make without the mess of frying. This chicken will leave your body feeling warm from the kick of all the great flavors.
This recipe packs a punch! The marriage of the whiskey, orange marmalade, and chipotle peppers is genius! What I love about this recipe is that it needs to be marinated and can sit in the fridge for up to 2 days. I also chose this recipe because my husband is becoming a whiskey guru so I have quite of a bit of good whiskey on hand!
It is a great recipe for those on-the-go because you can prep it ahead of time and it will be ready when you need it. Leftovers keep great and you can even shred the chicken off the bone and eat it cold in a salad or make some yummy chicken salad with it! Oooo that gives me a great idea for a new recipe!
Whiskey Orange Chipotle Chicken
1 8-oz can chipotle peppers in adobo sauce (use only half the can to make it less spicy)
1 1/2 cups orange marmalade (preferably natural kind with no high fructose corn syrup added)
1 6oz can tomato paste
1/2 cup whiskey (substitute orange juice for a non-alcoholic version)
4 garlic cloves, peeled
1/3 cup olive oil
1 tablespoon + 1 teaspoon kosher salt
1 teaspoon black pepper
6 chicken thighs, bone-in, skin-on
6 chicken drumstick, bone-in, skin-on
You can always use all drumsticks, or all thighs, make this recipe your own!
In a food processor or blender, combine the chipotle peppers and adobo sauce, orange marmalade, tomato paste, whiskey, garlic, olive oil, kosher salt, and black pepper. Puree until smooth. Pour marinade over chicken thighs and drums, and let marinate in a sealed bag or air-tight container (I use tupperware) at least 8 hours or up to 2 days.
Preheat the oven to 400 degrees. Arrange chicken thighs and drums in a dish that is large enough to host all your chicken. I used a large glass pyrex dish, but if you have a roasting pan you can use that as well. Place the chicken in the dish/pan skin-side up. Pour in the marinade on top of all the chicken smothering the chicken in the sauce. Bake for about 45-55 minutes or until fully-cooked and the skin is fully caramelized and crispy (meat thermometer will read about 170 on the thickest part of the thighs).