Braised Southwest Wings

How to make Braised Southwest Wings recipe - Most of the “heat” in fresh chiles comes from the ribbing and seeds. Rather than cutting the chile in half and struggling to remove the seeds and ribbing, mince the entire chile (seeds and ribbing, too!), but use fewer chiles. This speeds up the preparation.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
2 cups store-bought barbecue sauce
1 cup honey
1 cup wine vinegar
2 tablespoons American chili powder
2 teaspoons ground cumin
4 cloves garlic, minced
4 jalapeño or serrano chiles, minced, including the seeds

Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine all the remaining ingredients.

Place a deep 12-inch pan over medium-low heat. When hot, add the sauce.

Bring to a simmer. Stir in the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer, stirring occasionally, until the chicken wings become very tender, about 30 minutes.

These can be made up to a day before serving. Right before serving, bring the wings to a low boil.