Yield: 1 Servings
|3 \N||Chipotle peppers, stems removed|
|2 \N||Dried red New Mexican chiles|
|1 medium||Onion, chopped|
|2 tablespoons||Vegetable oil|
|2 \N||Cloves garlic, minced|
|3 \N||Piquin chiles, crushed|
|2 tablespoons||Brown sugar|
|1 teaspoon||Dry mustard|
|1 teaspoon||Worcestershire sauce|
|2 pounds||Chicken wings|
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.