1 teaspoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of ground cumin
1 1/2 teaspoons of salt
4 pounds of chicken wings wing tips removed and split at the joint
1 cup of cherry preserves
2 chipotle peppers in adobo sauce seeded and minced
1 tablespoon of lime juice
- Preheat the oven to 425°F. Lightly oil 2 baking sheet pans.
- Combine the paprika, garlic powder, cumin and salt in a bowl; toss with the wings.
- Combine the preserves, chipotle peppers and juice in a small saucepan and bring to a simmer over medium heat; cook 2 minutes. Remove from the heat and let cool 5 minutes. Pour 1/2 of the preserve mixture over the wings and toss well to coat.
- Arrange the wings in a single layer on the baking sheet pans. Bake 15 minutes; rotate the pans in the oven and bake another 10 minutes. Brush the wings with the remaining preserve mixture and bake an additional 5 minutes, until the glaze is set.