4 dried pasilla chiles
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, crushed
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, tips removed
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.
Makes 4 to 6 servings.
Calories 348, Fat 24 g, Carbs 9 g, Sodium 921 mg, Fiber trace.
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