Grilled BBQ Chicken Wings
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
12 Chicken wings, joints separated, tips removed
1 Cup of ketchup
3 Small tomatoes
1 Clove of garlic
1 Serrano pepper
½ Onion
¼ Cup apple cider vinegar
½ Fresh peach
1 Tablespoon chopped ginger
1 Tablespoon of brown sugar
1 Tablespoon of olive oil
2 Tablespoons of Worcestershire sauce
½ Tablespoon of salt
Instructions:
6 servings (2 grilled chicken wings per person)
Heat a non-stick pan for 5-7 minutes until it gets very hot. Add the olive oil and the tomatoes, peach, and onion (all facing down), the peppers and garlic clove as we. Allow them to sear very well until almost burned, before you flip them using a spatula – this is what gives the BBQ sauce the smoky flavor I’m looking for.
Remove from the pan into a blender and add all the other ingredients (ketchup, ginger….). Blend well until the sauce is perfectly smooth and pour to a bowl, allowing it to chill to room temperature.
Put the wings in a big Ziploc bag, add the BBQ sauce, seal well and mix so all wings get to be covered with the sauce. Ok, now its up you how long you want to let it marinade, I would suggest at least 30 minutes and 3-4 hours will do even more good for these wings.
Preheat your grill to about 400F-425F. Place the wings on the grill grate and cover. Flip the wings every couple of minutes and make sure you brush the wings with the excess BBQ sauce at lease once; the sauce gets caramelized and makes the verify by checking if the bone is not pink and the meat is easily separable from the bone.
From improvisingfood.com