Makes 10 Servings
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 chiles (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
3 pounds chicken wing drummettes
Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chiles and cherries are tender, about 20 minutes. Working in batches, puree mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.