Ingredients
3 lb (1.4 kg) chicken wings
Chili Spice Mix:
1-1/2 tbsp (21 mL) chili powder
1 tbsp (15 mL) paprika
1 tbsp (15 mL) packed brown sugar
1-1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) salt and pepper
Ancho Chili Tomato Sauce:
1 tbsp (15 mL) vegetable oil
1/4 cup (50 mL) minced onion
2 cloves garlic, minced
3/4 cup (175 mL) ketchup or tomato-based chili sauce
2 tbsp (25 mL) fancy molasses
1 tbsp (15 mL) cider vinegar
2 tsp (10 mL) ancho chili powder
1 tsp (5 mL) dry mustard
1 tsp (5 mL) hot pepper sauce
Preparation
Mix together chili powder, paprika, brown sugar, cumin, garlic powder, salt and pepper. Straighten each chicken wing; push skewer through length from base to tip. Rub all over with spice mix. Cover and let stand for 30 minutes or refrigerate for up to 24 hours, turning occasionally.
Ancho Chili Tomato Sauce:
Meanwhile, in saucepan, heat oil over medium heat; fry onion and garlic, stirring occasionally, until softened, about 3 minutes.
Stir in ketchup, molasses, vinegar, ancho chili powder, mustard and hot pepper sauce; reduce heat and simmer, stirring occasionally, until bubbly, about 5 minutes. Let cool.
Place wings on greased grill over medium heat; close lid and grill, turning once, for 10 minutes. Baste with sauce; grill, basting and turning occasionally, until crisp and juices run clear when chicken is pierced, 15 to 25 minutes.
Servings: 30
Nutritional Info
approx. per serving
- cal93
- pro7 g
- total fat5 g
- sat. fat1 g
- carb4 g
- fibretrace
- chol21 mg
- sodium137 mg
- %RDI–
- calcium1%
- iron5%
- vit A6%
- vit C3%
- folate1%
Source: www.cbc.ca
