High and Fast Suicide Wings

Yields: 20 wings

Ingredients

• 20 Whole chicken wings (drumette and wingette attached) rinsed and patted dry

Sauce:

• ½ cup unseasoned rice vinegar (125ml)
• ½ cup apple cider vinegar (125ml)
• 2 teaspoons ground coriander (10ml)
• ½ teaspoon ground cloves (2.5ml)
• ½ teaspoon ground allspice berries (2.5ml)
• 1 medium onion diced fine
• 2 teaspoons garlic minced (10ml)
• ½ cup lightly packed brown sugar (125ml)
• 2 tablespoons black strap molasses (30ml)
• 2 teaspoons Worcestershire sauce (10ml)
• ½ bottle dark beer
• 1/4 cup Chipotle chilli in Adobo sauce minced (60ml)
• 2 cups crushed tomatoes (500ml)
• 1 tablespoon ground chilli paste (optional for extra heat) (15ml)
• Salt and pepper to taste

Directions

1. Combine all sauce ingredients in a saucepan set over high heat, bring to a boil, reduce heat and simmer 20 minutes stirring frequently.
2. Remove saucepan from heat and cool.
3. Rinse wings and pat dry.
4. Place wings in a sealable plastic bag. Reserve 1 cup of sauce, and pour the rest of sauce into the bag. Toss to ensure chicken is evenly coated.
5. Marinate in the refrigerator for 4 hours.
6. Once chicken is almost done marinating, preheat barbeque to medium heat 350°F (176°C). Oil grill to prevent sticking.
7. Place wings on the grill and cook 10-15 minutes per side or until crispy and cooked all the way through.
8. Remove and serve with extra sauce.