INGREDIENTS
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50g ancho chili
65g guajillo chili
1 litre boiling hot water
12g chipotle adobo
1 bulb roasted garlic cloves
1 onion, cut into rings and 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 grilled pineapple
Method
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Clean and remove the seeds of the chiles, then toast through the oven at 160c with the other spices also.
Soak the chiles in boiling hot water and leave covered for 30 minutes. Place chili and 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, seasonings and cook together for 5 minutes. Add everything else and simmer for 30 minutes to the right consistency, then blend to a smooth puree.
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Assembly
8 x chicken wings
1 fresh lime
Fresh chopped coriander
Place ½ the sauce over the wings, leave to marinade for 1 hour and place into the oven on a roasting tray covered with parchment paper at 180c. Cook in the oven for 45-60 minutes and keep turning over so they evenly caramelise. When ready, microplane over the lime and chopped coriander.