grilled chicken drummettes w/ ancho-cherry bbq sau

Name: Grilled Chicken Drummettes w/ Ancho-Cherry BBQ Sau
Prep time: 20 min
Cook time: 35 min
Yield: 10
Cuisine: American
Ingredients: 1 1/4 cup(s) apple cider vinegar; 3/4 cup(s) ketchup; 3/4 cup(s) onion, chopped; 3/4 cup(s) tart dried cherries; 1/3 cup(s) packed dark brown sugar; 1/4 cup(s) water; 3 tablespoon(s) mild-flavored (light) molasses; 2 large dried ancho chilies (about 1 ounce), stemmed, seeded; 2 - garlic cloves; 1 teaspoon(s) ground coriander; - pinch of ground cloves; 3 pound(s) chicken wing drummettes

5 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on May 1, 2017

Serve these wings as an appetizer before the main event or as a stand-alone dish. Lots of big flavor here.

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prep time 20 Min

cook time 35 Min

method Grill

yield 10 servings

Ingredients

1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup onion, chopped
3/4 cup tart dried cherries
1/3 cup packed dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 - garlic cloves
1 teaspoon ground coriander
- pinch of ground cloves
3 pounds chicken wing drummettes

How To Make grilled chicken drummettes w/ ancho-cherry bbq sau

Step 1

Combine all ingredients (except chicken) in a heavy medium saucepan. Bring to a boil. Reduce heat to medium-low. Cover, simmer until chilies and cherries are tender - about 20 minutes.

Step 2

Working in batches, puree mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. Reserve some sauce to serve as a dipping sauce - the balance of the sauce will be used as a basting sauce.
Step 3

Prepare grill (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.
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