Just in time for your Superbowl party: Spicy Red Chile Glaze For Chicken Wings and Tofu

Like most people, there are things in my freezer that I have no idea when I will have the chance to use them, but I can't bear the thought of throwing them out (I'm a packrat, don't judge me!). One such thing was a bag of pre-cooked but unsauced chicken wings. I always kind of push them out of the way whilst looking for something to pop in the microwave, as they looked somewhat unappetizing. Then inspiration struck me one day as I was listening to a good friend of mine describe a party dish that was recommended to her. This brave woman somehow thought to combine Heinz Chili Sauce and grape jelly in a crockpot with coctail smokies. At first I was in denial that such a thing could be edible, and then I thought about it at length and realized that a sweet/spicy flavor combo similar to that could be the key to getting those pesky chicken wings out of my freezer and onto our plates (and this blog). 



This glaze tastes excellent tossed with fried chicken wings or crispy tofu squares, and would make a great marinade as well. I baked the chicken wings in the oven rather than frying them to cut down on the fat content, but you can hardly tell a difference. I recommend basting them with the sauce frequently during cooking time if you choose to bake them rather than toss in it after cooking, to keep wings from drying out as well as insuring a bolder flavor. They come out delightfully crispy and sticky on the outside and moist on the inside. 



As a former New Mexico resident, I love chile and use it frequently in the kitchen. I found the red chile pods I use in this and many other recipes at our flea market, but they are also available in the mexican food and spice section of our grocery store. If you cannot find these in your area, they can be purchased from this website Albuquerque Tortilla Company. They also sell frozen red chile puree if you do not feel like boiling and skinning the pods yourself. They have red and green chile in mild, hot, and extra hot varieties. Keep checking out this blog for more recipes and ideas for cooking with chile in the future. 





Spicy Red Chile Glaze

 8 to 10 dried red chile pods
1/2 fresh squeezed orange juice
1/4 no sugar added blackberry jam
2 tsp to 1 tbsp tabasco sauce (the amount depends on your spice tolerance. If you are going to bake or grill the chicken in the glaze, add more because some of the heat seems to cook off.)
garlic clove, finely chopped


Snap off the stems of the dried chiles over a trash can, shaking out the seeds. Bring water to a boil on the stove, then remove from heat, pour over chile pods, cover, and let soak for an hour. Strain chile and let cool to the touch. You can use the water for soups or other cooking if you would like to save it.  Begin peeling/scraping the meat away from the skin of the chile, I usually do this with the aid of a clean thumbnail, although many sources will advise against this as the oils in the peppers lead to burns when you touch your eye and other sensitive areas of skin. I have heard at least one person say that you can puree the chiles with the skin and seeds intact, but you would have to do it very thoroughly because the skins remain extremely tough even after soaking. Puree chiles in a blender or food processor. 



In a saucepan over medium heat add orange juice, chile puree, jam, and garlic. Bring to a simmer, stirring constantly to keep from sticking to bottom of pan. Continue to simmer while stirring until all ingredients combine well and sauce reduces to a thicker, stickier consistency. Add tabasco to taste, stir well, and remove from heat. At this point you can toss whatever ingredient you are using with this glaze in a large bowl, cool and use as a marinade, baste over baked or grilled chicken, tofu, or veggies, or even use as a dipping sauce.