Chicken Wings With Red Chile Barbecue Sauce

By á-170456

Ingredients

• 4 dried pasilla chiles - (1 oz total)
• 2 tablespoons canola oil
• 1/2 cup ketchup
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon light brown sugar
• 3 medium garlic cloves crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly-ground black pepper
• 3 pounds chicken wings tips removed

Details

Servings 4

Preparation

Step 1

Remove the stems and cut the chiles crosswise into sections about 2 inches long. Remove most of the seeds. In a medium skillet, warm 2 tablespoons of oil over high heat. Add the chiles carefully (the oil might splatter) and toast them until fragrant, 1 to 2 minutes, turning once.

Transfer the chiles and oil to a small bowl. Cover with 1 cup of hot water. Use a smaller bowl or plate to submerge the chiles. Soak the chiles for 30 minutes. Pour the chiles and water into a blender or food processor. Add the ketchup, soy sauce, vinegar, sugar, garlic, cumin, oregano, salt, and pepper. Process until smooth.

Place the chicken wings in a medium bowl and cover with the chile mixture. Cover the bowl with plastic and refrigerate for 2 hours.

Grill directly over medium heat for 15 to 20 minutes, turning occasionally. Let cool for a few minutes. Serve warm.

This recipe yields 4 to 6 servings.