Chipotle Adobo Chicken Wings with Roasted Vegetables
Smoky chipotle adobo chicken wings roasted with colorful vegetables on one pan. Bold, crisp, and built for an easy, repeatable dinner.
Equipment
- Large sheet pan
- Mixing bowl
- Chef knife
- Tongs
- Parchment paper
Ingredients
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 1 tablespoon adobo sauce
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 3 garlic cloves minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bell peppers chopped
- 1 zucchini sliced
- 1 large red onion cut into wedges
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Combine olive oil adobo sauce chipotle powder smoked paprika garlic vinegar salt and pepper in a bowl.
- Add chicken wings and toss until evenly coated.
- Spread wings across one side of the sheet pan leaving space between them.
- Place vegetables on the other side and lightly coat with remaining marinade.
- Roast for 35 to 40 minutes turning halfway through until the skin is crisp and the internal temperature reaches 165°F.
- Let rest for 5 minutes before serving.
Notes & Wine Advice
Notes
Pat the wings very dry before seasoning to promote browning and crisp skin. If you prefer a deeper smoky profile, increase the chipotle gradually rather than all at once to maintain balance.Wine Advice
Reach for a fruit-forward Grenache or a smooth Tempranillo. Both soften the spice while complementing the roasted character of the wings. If you prefer white, a lightly oaked Chardonnay offers enough body to stand up to the smoky flavors.Nutrition values
Calories: 520 kcal | Carbohydrates: 7 g | Protein: 39 g | Fat: 36 g | Saturated Fat: 9 g | Sodium: 630 mg | Sugar: 5 g