Serves 4 as an entrée or 6 to 12 as an appetizer
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
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.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.