New mexican chipotle wings of fire
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chipotle peppers, stems removed | |
| 2 | Dried red New Mexican chiles | |
| 1 | medium | Onion, chopped |
| 2 | tablespoons | Vegetable oil |
| 2 | Cloves garlic, minced | |
| 3 | Piquin chiles, crushed | |
| ¾ | cup | Ketchup |
| 3 | tablespoons | Vinegar |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Worcestershire sauce |
| 2 | cups | Water |
| 2 | pounds | Chicken wings |
Directions
Cover dried chiles with hot water and let sit for 15 minutes. Drain.
Saute the onion in oil until soft. Add garlic, cook for another 3 minutes.
Add remaining ingredients except for the chicken wings, bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, and puree in a blender until smooth.
Cook over a slow fire, turning frequently, until done--about 30 minutes.
Baste liberally with the sauce during the last 15 minutes of cooking.
Recipe by: Chile Pepper Magazine, August 1993 Posted to bbq-digest Digest V97 #019 by Tom Solomon <bigheat@...> on Mar 4, 1997.