Chipotle Grilled Chicken Wings Barbacoa

Chipotle Grilled Chicken Wings Barbacoa is an easy recipe for chicken wings marinated in Larry's Southwestern Chipotle Sauce and cooked on the barbecue grill outside. The smoky flavor and spiciness of the chipotle sauce will make you forget Buffalo wings forever! Imagine sitting around the picnic table gnawing away at a big platter of freshly grilled chipotle chicken wings. Perfect summer!

4 pounds best quality chicken wings

1 teaspoon each salt and black pepper
1 16 oz. jar Larry's Southwestern Chipotle Sauce 

1. Place the chicken wings in a shallow dish or baking pan. Sprinkle with the salt and pepper. 
2. Pour the entire jar of Larry's Southwestern Chipotle Sauce over the wings and toss to coat. 
3. Cover the wings with foil and let them marinate in the fridge for 1 to 2 hours.
4. Heat the gas or charcoal backyard grill to high and then turn down to low. The wings will drip oil causing flares and burning if the heat is too high.   
5. Place the wings on the grill and cook about 15 minutes or untill done the way you like them. Baste with the remaining chipotle sauce. 

Serve on a large platter with lots of napkins. 

Serves 4 to 6.

  

Mole Grilled Salmon Barbacoa

Mole Grilled Salmon Barbacoa is a recipe for salmon steaks or fillets, marinated in Larry's Southwestern Mole Sauce and cooked on the backyard barbecue grill, either charcoal or gas. The slightly oily salmon matches really well with the dark rich Mole Sauce making this your go-to fish on the grill recipe.

4 six to eight oz. salmon fillets or steaks
1 16 oz jar Larry's Southwestern Mole Sauce
1 tsp. each salt and pepper
2 tblsp. vegetable oil

1. Place the salmon in a shallow baking dish or pan. Season with the salt and pepper.  
2. Pour 1 cup of Larry's Southwestern Mole Sauce over the fish. Cover with foil and marinate in the refrigerator for 1 to 2 hours.
3. Prepare your barbecue grill for medium high heat. Clean the grill and brush it with the vegetable oil.
4. Place the salmon pieces on the grill and cook 3 to 5 minutes per side, basting with the marinade.
5. Remove the salmon from the grill and plate. Heat the remaining mole sauce and serve on the side.
6. Serves 4.

Larry's Southwestern Mole Sauce is a rich blend of chocolate and chilies that is vegetarian, gluten-free and nut-free. Buen provecho!