Chichen Wings in Adobo Sauce

This recipe is from the "10th Ave. Burrito Co. in Belmar, New Jersey, as viewed on Guy Fieri's Triple D.  The owner, Brian Katzl, makes what looks like a killer Adobo Sauce from scratch.  I have adapted the recipe from what I viewed to an amount that should work for a weekend party.  Brian prepares this sauce in large amounts.  Thus, the need to reduce to the quantities cited herein.  You prepare this sauce in a pot with a strainer insert like a pasta pot with strainer.  I would use an 10 to 15 quart pot and insert. I still need to try this recipe.  Therefore, at this point, it is a guessing game.  That said, when I do try it and find any changes, I will update this posting and let you know of the update.  So, here goes.

Ingredients

• Chicken Wings 4 - 8 pounds as needed

• 3 cups of smoked jalapenos
• 3 whole heads of garlic
• 3 whole white onions
• 4 cinnamon sticks
• 1/4 cup of Thyme
• 1/4 cup of Oregano
• 3 crushed Bay Leaves
• 2 large chunks of Piloncillo (hard Mexican sugar) - find in speciality store or try to make it yourself (still looking for recipe to prepare this type of hard sugar).   http://www.barrypopik.com/index.php/new_york_city/entry/piloncillo_mexican_brown_sugar/

• 4 whole cloves
• 3 oranges cut in half
• 1 quart of water 
• 2 cups of White vinager
• 2 cups of tomato puree (Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Commercially, look for something like "Freschissima" chopped tomato sauce in bottles).

Procedures

Sauce

• Put the smoked jalapenos in the bottom of the pot and insert strainer into pot
• Put in all of the ingredients except for the Tomato Puree - no need to cut up vegetables, just toss in whole.
• Cover and Cook for 3-1/2 hours under medium heat - watch for boil overs
• Pull out stainer insert and discard cooked vegetables
• Add tomato puree and stir to incorporate puree
• Let cook for 10 minutes or until puree is fully combined and infused
• Using an immersion blender (motor boat) puree the sauce and cook for an additional 20 minutes
• Let cool to room temperature

Wings

• Pat wings dry - very lightly salt and pepper
• Cook wings on BBQ for about 15 minutes (medium grill) or deep fry until slightly brown (under cooked say at 120 degress)
• Toss partically cooked wings in Adobo sauce
• Continue cooking on the grill until ready (150 degrees)
• Re-toss in sauce 
• Serve with Blue Cheese dressing, Ranch dressing or other milk based dipping sauce