Bring a large sized skillet to medium-high heat. Add in peppers to toast and mix around until fragrant on all sides.
Remove peppers from heat and place inside a large bowl, then pour boiling water to cover peppers. Cover bowl and let soak for 30 minutes until soft.
Wash and pat chicken wings dry.
In another large mixing bowl, place wings along with onion powder, black pepper, smoked paprika, garlic powder, and mix with hands. Make sure to mix well by covering all wings in mix.
In a large skillet, heat vegetable oil over medium heat. Place in wings to cook for 5 minutes (cover with a lid if needed). Flip wings over and let cook for 4 minutes then remove.
Drain peppers from water and remove stem and seeds, reserve ½ tsp of seeds. Keep 1½ cups of the water and discard the rest.
In a blender, combine peppers, garlic, cumin, Mexican oregano, salt, agave, 1 cup of reserved water from peppers, and blend until smooth. Taste and adjust seasoning or sweetness to your liking. Add more water to make sauce consistency you like.
In a large bowl toss wings in sauce.
