Ingredients
- 57g dried hibiscus flowers, tightly packed
- 2 dried guajillo peppers
- 2 dried ancho peppers
- 17g chipotle pepper in adobo
- 560g water, boiling
- 23g oil, divided
- 65g white onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 339g agave nectar
- 96g red wine vinegar
- 6g kosher salt
- 2g ground black pepper
- 2g dry mustard powder
Chicken Wings
- 1.5kg chicken wings
- 12g Kosher salt
- 3g ground black pepper
- 80g flour
- Oil spray
Method
- To prepare the BBQ sauce, remove the stem and seeds from the dried chiles and place in a medium-sized bowl, add hibiscus flowers. Bring water to a boil and add water to the bowl, submerging the chiles and hibiscus. Stir, then cover bowl with plastic wrap and let soak for 20 min.
- While waiting, sauté the onion and garlic in 2 Tbsp. (16g) of oil in a deep-sided saucepan. Sauté on medium-high for about 10 minutes until starting to caramelize. Remove from heat and let cool slightly.
- Combine the water, hibiscus flowers, chilis, sautéed onions and garlic in your Stand Blender. Make sure the lid is on tightly and turn to speed 5. Puree for 1 minute until smooth. Add in the chipotles in adobo. Puree for another 30 seconds on speed 8.
- Strain the hibiscus chili puree into a bowl. Discard the solids. Set the heat to medium-high and add the remaining oil in the saucepan used for the onions and garlic. Pour the hibiscus chili liquid into the pan.
- Stir the puree well and then add the remaining ingredients to the pan.
- Stir until the sauce reaches a low boil then lower to a simmer, stirring constantly until thickened and is darker in color. This takes about another 20 minutes.
- To make the wings, preheat oven to 205°C.
- Prep the chicken wings if separating into flats and drumettes. Season the chicken wings with salt and pepper.
- Set the flour in a small bowl and roll each wing in the flour tapping off excess. Set each wing on a parchment lined sheet tray with a baking rack inserted.
- Lightly spray oil on all of the wings right before you put in the oven.
- Bake the wings for 40 minutes in the middle of the oven. Flip the wings at the 20 minute mark and give them a good mist of oil again.
- At the 40-minute mark, lift the rack to the top position in your oven and set the oven to broil on high. Make sure all the flats have the thicker part of the skin facing up. Broil the wings for 5 minutes to get some nice brown and crispy marks. Optional: You can flip once again and broil for another 5 minutes if you really enjoy crispy wings.
- Transfer wings to a bowl and immediately toss in sauce.
