Yields About 1.5 Cups
Ingredients for Glaze
16 ozs water
¾ cup granulated white sugar
5 whole jalepeños, sliced thin, yielding one cup of slices
3 tbs garlic, minced
1 tb cumin, ground
1 tb coriander, ground
1.5 tb dark chili powder
4 whole limes, zested and squeezed, producing 16 ozs of juice
Preparation:
1) Heat all ingredients in a sauce pot on high flame. Stir constantly with a wooden spoon until mixture begins to boil.
2) Reduce heat to very low. Let simmer and reduce for 2 to 3 hours until thick, having the consistency of syrup.
To Cook the Wings
3-4 lbs chicken wings (about 6-9 pieces per pound)
Salt and pepper to taste
Preparation:
1) Rinse and dry raw wings, sprinkle with salt and pepper.
2) Place wings on aluminum foil on a cookie sheet and bake in a 350-degree oven until they reach an internal temperature of 130 degrees, about 40 minutes.
3) The wings can be cooled down and saved for later. Or place them on a gas grill and cooked to an internal temp of 165 degrees, about 15 minutes. On a charcoal grill, you might need to cook them 20 minutes. Use a thermometer to be sure you don’t overcook.
4) Five minutes before you take the wings off the grill, coat liberally with the glaze.
5) Coat again, if you like, just before serving.