grilled chicken drummettes with ancho-cherry barbecue sauce


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Servs: 10

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  • add   2 large dried ancho chilies (about 1 ounce), stemmed, seeded
  • add   3 tablespoons mild-flavored (light) molasses
  • add   1 teaspoon ground coriander
  • add   3/4 cup dried tart cherries
  • add   1/4 cup water
  • add   Pinch of ground cloves 3 pounds chicken wing drummettes
  • add   2 garlic cloves
  • add   1 1/4 cups apple cider vinegar
  • add   3/4 cup ketchup
  • add   3/4 cup chopped onion
  • add   1/3 cup (packed) dark brown sugar


  1. Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
  2. Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.