This recipe turned out to be a lot spicier than I originally imagined it was going to be. Unfortunately, it turned out to be a little too spicy for Krystle and Hannah, but Zach and I loved it!
Besides the spice, one of the things I really like about this recipe is that the meat is fall-off-the-bone tender.
- 12 chicken wings
- 1 tbsp pepper
- 1 tbsp coriander
- 1 tbsp cumin
- ½ tbsp chipotle chili powder
- ½ tsp salt
- 1 tsp cinnamon
- 5 cloves garlic, minced
- 1.5 cups tomatoes, chopped
- 1 cup red wine
- 2 tbsp brown sugar
- 1.5 tsp chili flakes
- ¼ cup fresh cilantro sprigs, divided
Cut the wing tips off, and cut the wings in half through the joint.
Combine the pepper, chili powder, coriander, garlic, cumin, cinnamon and salt in a bowl, and rub the mixture evenly on the wings.
Combine the tomatoes, wine, sugar, chili flakes and 2 tablespoons of the cilantro in a medium saucepan, and bring to a simmer over medium heat.
Add the wings and stir. Cover, and simmer over medium-low heat, stirring occasionally for about 30 minutes.
Cook until most of the sauce has reduced into a glaze that sticks to the wings.
Garnish with the remaining cilantro and serve hot.