Directions

Prepare the Rub

1. Heat a comal or skillet over medium heat. Add the dried ancho and guajillo chiles. Toast for about 1-2 minutes, turning occasionally, until fragrant. Be careful not to burn them.

2. Remove the chiles from the comal and let them cool slightly. Tear into smaller pieces if needed.

3. In a molcajete, grind the toasted chiles to a coarse powder. Add the coriander, cumin, cloves, and black peppercorns. Grind until finely crushed.

4. Add the vinegar powder (or citric acid), granulated garlic, onion powder, smoked paprika, annatto powder, and salt. Blend all the ingredients until well combined.

Prepare the Dipping Sauce

1. In a small saucepan, combine the piloncillo and water over medium heat. Stir occasionally until the piloncillo has fully dissolved and the mixture is smooth.

2. Add the apple cider vinegar, soy sauce, lime juice, chopped chipotles, minced garlic, ground cumin, smoked paprika, and salt.

3. Simmer for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.

4. Taste and adjust seasoning if needed. Remove from heat and let cool slightly. Garnish with fresh cilantro if desired.

Prepare the Chicken Wings

1. Pat the chicken wings dry with paper towels. Toss the wings with olive oil to coat.

2. Generously rub the wings with the rub, ensuring they are evenly coated.

Grill the Wings

1. Preheat your grill to medium-high heat. Place the wings on the grill and cook for 20-25 minutes, turning occasionally, until the wings are cooked through and have a nice char.

2. Serve the grilled wings hot with the piloncillo chipotle dipping sauce on the side or tossed.

Bake the Wings (Alternative Method)

1. Preheat your oven to 400°F (200°C).

2. Arrange the wings on a baking sheet lined with parchment paper or a wire rack.

3. Bake for 25-30 minutes, flipping halfway through, until the wings are crispy and cooked through.