Going out for hot wings is fun, but cooking sticky hot wings all in one pan is just as easy and so delicious. No frying, not hot oven, just one pan.
Hot wings are so popular these days, it's rare to eat at any restaurant without seeing them on the menu. Growing up in California and Texas, the only thing I ever remember about chicken wings was that you saw them in your caldo de pollo or chicken mole. It was not until I moved to New York in the mid '80s that I discovered what hot wings were.
Thanks to their popularity, there are many tasty hot wing recipes and cooking methods out there. Frying them is the more popular and traditional way to enjoy them. But, I always try opt for a healthier way to cook them. The oven or outdoor grill are great options, but how about on the stove top, all in one pan? I really, really like this cooking method! You could literally serve them in that same pan if need be, or if you were really hungry!
Pat wings to remove excess moisture with a couple of paper towels. Season with salt, pepper and chile ancho powder on both sides. In a large skillet, preheat 4-5 tablespoons of olive oil to medium-high heat for 3 minutes. Sear and brown the chicken wings on both sides, turning and rotating the wings in the pan as needed. This takes about 20 minutes.
Reduce heat slightly and add the garlic, chile piquin, and fresh jalapeño or fresno pepper slices. Stir fry for 1 minute. Quickly add in the Maggi sauce, vinegar, agave nectar and taco sauce. Stir well to combine and cook uncovered for 10 minutes.
Cover the skillet after 10 minutes and cook for another 10 minutes. Again, uncover and cook for 8-10 minutes or until the sauce reduces and thickens. Place wings under preheated broiler on high for 2 minutes.
Before serving, garnish with fresh lime juice, cilantro and sliced chile peppers.
When shopping for cookware, look for ones that can be used in the oven. Going directly from the stove top to the oven is so convenient for recipes like this and many more.