Birria Wings with Consomé: A Flavor Explosion!

In a large bowl, mix the sweet chili sauce, soy sauce, hot chili-garlic sauce, sesame oil, and fresh ginger.

Add the chicken wings to the marinade, tossing them to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to meld.

2. Cook the Wings:
Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and arrange the marinated wings in a single layer.

Bake for 25-30 minutes, flipping halfway through, until the wings are golden brown and crispy on the outside.

3. Make the Consomé:
In a medium pot, combine broth, dried ancho chili, dried guajillo chili, onion, garlic, bay leaf, vinegar, ground cumin, and chili powder.

Bring to a simmer over medium heat, cooking for about 15-20 minutes, until the flavors have developed.

Remove the dried chilies, onion, and garlic. Use an immersion blender or a regular blender to puree the consomé until smooth. Season with salt and pepper to taste.

4. Serve:
Once the wings are done baking, arrange them on a serving platter.

Pour the warm consomé into small bowls for dipping.

Garnish the wings with freshly chopped cilantro and serve with lime wedges.

Serving and Storage Tips