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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)
Details
Servings 30
Cooking time 31mins
Preparation
Step 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.
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.
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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