INGREDIENTS
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50g ancho chile
65g guajillo chile
1 litre boiling hot water
12g chipotle adobo
1 bulb roasted garlic cloves
1 onion, cut into rings & grilled
2g coriander
3g cinnamon
4 tomatoes, cut in half & grilled
2g all spice
2g black peppercorns
1.5g dried oregano
2g dried thyme
150g coconut sugar
10g salt
150ml cider vinegar
300g pineapple grilled
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Chicken Wings
Chicken wings
1 fresh lime
Fresh chopped coriander
Method
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Chili Sauce
Clean and remove the seeds of the chiles, then toast through in the oven at 160c along with the other spices as well.
Soak the chiles in boiling hot water and leave covered, soaking for 30 minutes.
Place the chili & spices into the blender with some of the water and puree until smooth. Place a little oil into the pan, add all the veg, grilled tomato, onion, pineapple, garlic, add seasonings and cook together for 5 minutes. Finally add everything else.
Simmer for 30 minutes, then blend to a smooth puree.
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Chicken Wings
Place ½ the sauce over the wings and leave to marinade for 1 hour. Place onto parchment paper on a roasting tray and into the oven at 180c. Cook for 45-60 minutes and keep turning over so they evenly caramelise.
When ready microplane over the lime & chopped coriander.