3 chipotle peppers -- stems removed
2 dried red New Mexican chilies
1 medium onion -- chopped
2 tablespoons vegetable oil
2 cloves garlic -- minced
3 piquin chilies -- crushed
3/4 cup ketchup
3 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 cups water
2 pounds chicken wings

Cover dried chilies with hot water and let sit for 15 minutes. Drain.

Sauté the onion in oil until soft. Add garlic, cook for another 3 minutes. Add remaining ingredients except for the chicken wings, bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, and puree in a blender until smooth.

Cook over a slow fire, turning frequently, until done--about 30 minutes. Baste liberally with the sauce during the last 15 minutes of cooking.