Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 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 |
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.