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New Mexican Three-Chile Wings of Fire

Monday, 26 May 2008


These wings are not a traditional New Mexican dish, but since it’s one of our favorites, and we serve it in New Mexico, we have dared to adopt it as one of our hot and spicy favorites. Because of the high sugar content in the sauce, use it toward the end of grilling so it doesn’t burn.


At a glance
New Mexican
Cooking Method
Heat Level
Main Course

Three-Chile Wings of Fire Sauce:

  • 3 chipotle chiles, stems removed

  • 2 dried red New Mexican chiles, stems and seeds removed

  • 1 onion, chopped

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 4 chiltepins, crushed (or substitute 1/4 teaspoon ground cayenne chile)

  • 1/3 cup catsup

  • 3 tablespoons vinegar

  • 2 tablespoons brown sugar

  • 1 teaspoon dry mustard

  • 1 teaspoon Worcestershire sauce

  • 2 cups water

  • Salt to taste

The Wings:

  • 2 pounds chicken wings


New Mexican Three-Chile Wings of Fire

Cover the chipotles and New Mexican chiles with hot water in a bowl and allow to steep for 20 minutes to soften. Drain.


Saute the onion in the oil in a saucepan until soft. Add the garlic and saute for another 2 to 3 minutes. Add the remaining ingredients, including the softened chiles, bring to a boil, reduce the heat and simmer for 30 minutes to thicken. Remove from the heat, place in a blender and food processor and puree until smooth. Strain if desired.

Grill the wings over a medium fire, turning often, for 10 minutes. Baste with the sauce frequently during the final 10 minutes of cooking, taking care not to burn the wings.



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