Chile-Rubbed Wings with Smoky Piloncillo Sauce Are a Sure-Fire Hit

Smoky Piloncillo Sauce For Your Favorite Wings

August 30, 2024

If your wings aren't packed with flavor, then why bother? Or maybe that's just us. We want each bite to deliver salt, fat, smoke, sweet, and spice — and this recipe is how you get there.

We fell in love with our friend La Piña en La Cocina's dry rub, and adapted it to use whole spices and chiles to be freshly ground in our our Molcajete. Why go the extra mile? It's not just that we enjoy a good arm workout — we do — but rather the act of toasting and grinding your own spices can heighten the flavor like nothing else.

We also developed a smoky-sweet piloncillo sauce that really takes them to a new para-chuparse-los-dedos level. If you haven't cooked with it before, piloncillo, sometimes called panela or jaggery, is an unrefined brown sugar that has a deep, molasses-like flavor. Like coffee and chocolate, think of piloncillo as a friend to all of your favorite barbecue recipes. If you like a combination of sweet and heat, this recipe's for you. Happy grilling!

Spicy Dry-Rubbed Chicken Wings with Piloncillo Chipotle Dipping Sauce

Sonia Mendez Garcia & Miguel Guerrero

Ingredients

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3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
2 tbsp vinegar powder or 2 tsp citric acid
2 tbsp granulated garlic
2 tbsp onion powder
1 tbsp smoked paprika
1 tbsp annatto powder
½ tbsp coriander seeds
½ tbsp cumin seeds
½ tbsp oregano
½ tbsp black peppercorns
¼ tsp whole cloves
1 dried chipotle or 1 tsp cayenne pepper powder
1.5 tbsp salt

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2 lbs chicken wings (approximately 10 full wings, depending on size)
Olive oil for coating

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½ cup piloncillo, grated or finely chopped
¼ cup water
2.5 tbsp apple cider vinegar
2 tbsp soy sauce
1 tbsp lime juice
6 chipotle chiles in adobo, finely chopped
1 garlic clove, minced
¼ tsp ground cumin
¼ tsp smoked paprika
Pinch of salt, to taste
¼ cup fresh cilantro, chopped (optional)

Directions

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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.
Remove the chiles from the comal and let them cool slightly. Tear into smaller pieces if needed.
In a molcajete, grind the toasted chiles to a coarse powder. Add the coriander, cumin, cloves, and black peppercorns. Grind until finely crushed.
Add the vinegar powder (or citric acid), granulated garlic, onion powder, smoked paprika, annatto powder, and salt. Blend all the ingredients until well combined.

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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.
Add the apple cider vinegar, soy sauce, lime juice, chopped chipotles, minced garlic, ground cumin, smoked paprika, and salt.
Simmer for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Taste and adjust seasoning if needed. Remove from heat and let cool slightly. Garnish with fresh cilantro if desired.

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Pat the chicken wings dry with paper towels. Toss the wings with olive oil to coat.
Generously rub the wings with the rub, ensuring they are evenly coated.

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

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Preheat your oven to 400°F (200°C).
Arrange the wings on a baking sheet lined with parchment paper or a wire rack.
Bake for 25-30 minutes, flipping halfway through, until the wings are crispy and cooked through.

1 comment

ETHEL | May 26, 2026

Best wings ever. The recipe was some work but the finished product was worth it. However, next time I will toast ground ancho and guajillo in a dry skillet for a few second and blitz the dipping sauce in a blender.