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

24 chicken wings

6 dried ancho chiles

6 cloves garlic, minced

2 cups tomato sauce

2 cups chicken broth

1 cup taco sauce

¼ cup firmly packed brown sugar

1 tablespoon your favorite hot sauce

1 teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon allspice

4 ounces Ibarra Mexican chocolate or bittersweet chocolate, chopped ¼ cup chopped cilantro or parsley sprigs

Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Discard the stems and all the seeds from the dried chiles. Place the dried chiles in an electric spice grinder, and grind to a powder. Transfer the powdered chiles to a deep 12-inch pan. Add the garlic, tomato sauce, chicken broth, taco sauce, brown sugar, hot sauce, cin-namon, salt, and allspice. Bring to a simmer and cook at a simmer for 15 minutes. Then add the wings, bring to a simmer, and cook at a simmer until the wings become tender, about 30 minutes. Stir the wings every 5 minutes. This can be done 24 hours prior to serving.

To serve, bring the wings and the sauce to a simmer. Stir in the chocolate. Cook until nearly all the sauce evaporates, about 10 minutes. Transfer to plates or a platter. Sprinkle with cilantro and serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.