ezRecipe-Zee: Cooking Recipe: How to make Chicken Wings With Red Chile Barbecue Sauce

Chicken Wings With Red Chile Barbecue Sauce

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Date Added:	May 7, 2008
Calories:	348
Serves:	6
Prep. Time:	0:00
Category:	Appetizers, Chicken / Turkey / Poultry, BBQ / Grilling, Copy Cat / Restaurant

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
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

Directions: one line for each direction. When saved the lines will be numbered.

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.

Notes:
Recipe from Jamie Purviance, author of "Weber's Big Book of Grilling"

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 348

Calories from Fat 63.0%

Total Fat

24g

Cholesterol

94mg

Sodium

921mg

Carbohydrate

Dietary Fiber

trace

Protein

23g

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 08-25-2003