Ancho-Raisin Chicken Wings


Yields 24 six-piece servings



  • 10.9 kg chicken wings
  • 22.7 kg water
  • 1 kg salt
  • 346.8 g California raisin-juice concentrate
  • 40 g crushed red chile flakes


  • 150 g ancho chilis
  • 2.84 kg water
  • 252.90 g vegetable oil
  • 86.70 g onion, white
  • 1.41 kg ketchup
  • 684 g apple-cider vinegar
  • 390 g California raisin paste
  • 150 g brown sugar
  • 120 g Worcestershire sauce
  • 18 g cumin
  • 1.50 g salt, kosher
  • 1.50 g black pepper
  • 144 g garlic
  • 720 g chicken stock


  1. For brine, place water in a food safe container.
  2. Add the California raisin-juice concentrate, salt and crushed red chili flakes.
  3. Using the whisk, whisk until the salt has dissolved, about one minute.
  4. Place chicken wings in brine liquid and cover. Hold cold and let brine for 24 hours.
  5. For sauce: Place cleaned ancho chiles in saucepot, cover with water, by about 1/2˝.
  6. Bring to a simmer over medium heat, turn off heat and let anchos sit in the water for about 30 to 40 minutes, until soft.
  7. Drain anchos into colander.
  8. Clean saucepot and return to a burner, turn on heat to a medium-high flame. Add vegetable oil and, once the oil is hot, add onions.
  9. Cook onions for about five minutes over medium heat, add garlic and cook for another minute, stir often so garlic doesn’t burn.
  10. Add anchos and remaining ingredients to the onions and garlic, bring to a simmer over medium heat, once simmering, lower heat to low.
  11. Let the sauce cook for about 20 minutes over a very low heat, stirring occasionally.
  12. Remove sauce from heat, place sauce in the blender, might have to do in two batches.
  13. Turn blender on medium-high speed, might have to pulse to get it going. Let it blend until smooth. Pour into a clean container, repeat with any remaining sauce. Place in an ice bath to cool quickly.
  14. Place desired number of wings in colander to drain.
  15. Once wings are drained, place wings in a fryer basket and fry in a pre-heated 375°F fryer.
  16. Fry wings for nine to 12 minutes or until internal temperature reaches 165°F.
  17. Place crispy wings in the bowl and toss with sauce.
  18. Hold hot before service. Garnish with sesame seeds.

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