These are served with a family meal of pupusas at Ceiba in downtown Washington.
Servings: 4 - 6
- For the sauce
- 1/2 cup honey
- 1/4 to 1/2 cup hot pepper sauce, preferably Cholula brand
- 1 7-ounce can chipotle chili peppers in adobo, preferably La Preferida brand, pureed
- 1/4 cup soy sauce
- 3 ounces pineapple juice
- 1/4 cup red wine vinegar
- For the wings
- 3 pounds skin-on, bone-in fryer chicken wings
- 2 cups flour
- 2 tablespoons ground cumin
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 2 teaspoons achiote powder, see TIP below
- 2 teaspoons garlic powder
- 2 to 4 cups canola oil, for frying
For the sauce: Combine the ingredients in a medium pot over medium heat. Cook, stirring occasionally, for about 10 minutes or until the mixture is syrupy. Remove from the heat and keep warm.
For the wings: Have ready a platter lined with paper towels.
Combine the dry ingredients and lightly coat the chicken wings in the seasoned flour. Heat about 4 inches of oil in a large pot to 325 degrees. Carefully add the chicken, working in batches, and cook the wings for 10 to 15 minutes, until golden and cooked through. Use tongs to transfer to the paper towel-lined plate.
Combine the wings and the chipotle sauce in a large bowl and toss until the chicken is evenly coated. Serve hot or warm.
Adapted from chef Victor Albisu.
Tested by Renae Merle.
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