Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce

• 1 1/4 cups apple cider vinegar
• 3/4 cup ketchup
• 3/4 cup chopped onion
• 3/4 cup dried tart cherries
• 1/3 cup (packed) dark brown sugar
• 1/4 cup water
• 3 tablespoons mild-flavored (light) molasses
• 2 large dried ancho chilies (about 1 ounce), stemmed, seeded
• 2 garlic cloves
• 1 teaspoon ground coriander
• Pinch of ground cloves
• 3 pounds chicken wing drummettes

1. Combine all ingredients except chicken in heavy medium saucepan.
2. Bring to boil.
3. Reduce heat to medium-low.
4. Cover; simmer until chilies and cherries are tender, about 20 minutes.
5. Working in batches, puree mixture in blender.
6. Return sauce to pan.
7. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens.
8. Season with salt and pepper.
9. (Can be made 3 days ahead.
10. Cover and chill.)
11. Prepare barbecue (medium heat).
12. Sprinkle chicken with salt and pepper.
13. Grill until just cooked through, turning occasionally, about 10 minutes.
14. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer.
15. Serve with remaining sauce.

apple cider vinegar, ketchup, onion, cherries, brown sugar, water, mildflavored, ancho chilies, garlic, ground coriander, ground cloves, chicken wing drummettes

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-drummettes-with-ancho-cherry-barbecue-sauce-101835 (may not work)