Take two pounds of wings, separate the wings from the
drums, dry with a paper towel, and generously dust with salt. The next step is
to heat a heavy straight-sided pan or large pot over medium heat, add a couple
of tablespoons of vegetable oil, and brown the wings in batches for
approximately five minutes per batch. Stir occasionally so they lightly brown
all over, then set aside.
Add another splash of vegetable oil to the pan followed by
a finely chopped jalapeno or two canned chipotle peppers in adobo sauce. Give
it a minute, then stir in a can of enchilada sauce, a half of a cup of water or
chicken stock, and the wings. Bring to a boil.
Reduce the heat, cover, and simmer for approximately 35
minutes, stirring occasionally until the wings are cooked through and tender.
Using a slotted spoon, remove the wings and arrange them on
a platter. Turn up the heat to medium, let the sauce reduce for a few minutes,
then pour over the wings.
