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
- For brine, place water in a food safe container.
- Add the California raisin-juice concentrate, salt and crushed red chili flakes.
- Using the whisk, whisk until the salt has dissolved, about one minute.
- Place chicken wings in brine liquid and cover. Hold cold and let brine for 24 hours.
- For sauce: Place cleaned ancho chiles in saucepot, cover with water, by about 1/2˝.
- 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.
- Drain anchos into colander.
- 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.
- Cook onions for about five minutes over medium heat, add garlic and cook for another minute, stir often so garlic doesn’t burn.
- Add anchos and remaining ingredients to the onions and garlic, bring to a simmer over medium heat, once simmering, lower heat to low.
- Let the sauce cook for about 20 minutes over a very low heat, stirring occasionally.
- Remove sauce from heat, place sauce in the blender, might have to do in two batches.
- 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.
- Place desired number of wings in colander to drain.
- Once wings are drained, place wings in a fryer basket and fry in a pre-heated 375°F fryer.
- Fry wings for nine to 12 minutes or until internal temperature reaches 165°F.
- Place crispy wings in the bowl and toss with sauce.
- Hold hot before service. Garnish with sesame seeds.
For more recipes, visit Californiaraisins.ca.