One food we seem to enjoy year round is chicken wings. We enjoy them so many different ways but most often spicy and grilled. And this version fit those requirements as well.
We've made this Chipotle Cherry Barbecue Sauce recipe found on Epicurious lots of times now over the years. Most recently we whipped up a batch on 4th of July for my sister's pool party to be used on our smoked gouda stuffed turkey burgers that I forgot to get photos of unfortunately.
Since we have always enjoyed this sauce I actually made a triple batch to share with friends but to also have some on hand for future summer grilling escapades such as this lazy, beautiful Wednesday evening.
On this mid week evening we were both thinking wings were sounding pretty darn good. I found our jar of the chipotle cherry bbq sauce in the fridge and decided we'd give grilled wings with the sauce a try, served with a strawberry spinach salad.
G cleaned up the wings per his usual type A way (thank goodness). We grilled them simply at first with salt & pepper.
After they were pretty well cooked we then brushed them lightly with the chipotle cherry sauce to give them a little bit of caramelizing that we love on grilled wings.
Once the wings were done we then tossed them in a little more sauce and served them with our strawberry spinach salad and a Washington 2012 Tempranillo from our Lake Chelan vacation that paired perfectly.
The wings and sauce were great. I think there are better ways we both enjoy our wings and the sauce separately but this worked for a mid week "Lets Eat" kind of meal.
Chipotle-Cherry Barbecue Sauce
From: Bon Appétit | July 2010 by Steven Raichlen, Francine Maroukian, and the Bon Appetit Test Kitchen
- 1 cup ketchup
- 1/2 cup cherry preserves (We also added some canned whole cherries with juice to give a chunky texture)
- 2 tablespoons fresh lemon juice
- 2 tablespoons mild-flavored (light) molasses
- 2 tablespoons golden brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon finely grated lemon peel
- 1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can ( we used 3 to go spicy)
- 1 teaspoon liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon unsweetened cocoa powder
Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.