This recipe is from our new book, The Barbecue Collection.
- Portion size 30 servings
- Credits : August 2010
Ingredients
Ancho Chili Tomato Sauce:
Chili Spice Mix:
Method
Chili Spice Mix: 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.
Nutritional facts per piece: about
- Sodium 137 mg
- Protein 7 g
- Calories 93.0
- Total fat 5 g
- Cholesterol 21 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 5.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 3.0
