Dry the wings with a paper towel and leave at room temperature for 1 hour.

Meanwhile, heat a cast iron or heavy skillet over medium-high heat. Add the peppers and toast them, pressing down until fragrant on all sides.

Add the peppers to a bowl and cover with boiling water. Soak for 30 minutes until soft.

Preheat oven to 400°F/200°C and set a wire rack inside of a baking sheet.

Drain the peppers and remove the seeds and stems. Discard all but 1 ½ cups of the water.

Add the peppers, garlic, cumin, oregano, salt, agave and 1 cup of the reserved liquid to a blender and blend until smooth. Add more water to make the sauce consistency you like. Strain through a sieve to remove the skins and any remaining seeds to make the sauce smooth. Taste for and adjust seasoning and sweetness if needed, set aside.

Coat chicken wings in the baking powder. Spread onto baking rack and roast for 20 minutes. Turn the oven up to 450°F/230°C, turn the wings and roast for 20 minutes longer until crispy.

While they are still warm, add to a large bowl and toss with the adobo sauce.Serve warm with your favorite dip.

Add all the ingredients to a blender and blend until smooth. Add salt to your taste. If the sauce is too thick, add a little water.