Chicken Wings With Red Chile Barbecue Sauce

Recipe Ingredients

4		Dried pasilla chiles - (1 oz total)
2 tablespoons	30ml	Canola oil
1/2 cup	118ml	Ketchup
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Light brown sugar
3 tablespoons	45ml	Garlic cloves - crushed (medium)
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 lbs	1362g / 48oz	Chicken wings - tips removed

Recipe Instructions

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.

Source:
The Los Angeles Times, 08-25-2003

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