Native to Mexico, chipotle chillies are actually just very ripe, dark red jalapeños that have been smoke-dried until black,” says chef and food writer Gurdeep Loyal. “To make chipotle paste, these medium–hot chillies are blended with onions, garlic, vinegar, tomato concentrate, salt and spices like cumin and smoked paprika.
“As Mae West famously said: ‘Too much of a good thing can be wonderful’. This applies to many facets in life, including flavour, and – in my opinion – there’s nothing more thrilling than pairing two extremely delicious, loud and out-there flavours. Sweet, sticky hoisin and smoky dark chipotle are ingredients that I especially love to intermingle. Together, they are the perfect adornment for crispy- skinned chicken wings. Just wonderful!”
