Spiced Chicken Tacos With Crispy Skins

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2 large ancho chiles

1 1/2 cups boiling water

8 garlic cloves, halved

2 tablespoons cider vinegar

2 teaspoons ground cumin

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground allspice

1 teaspoon cayenne pepper

Kosher salt

12 whole chicken legs, trimmed of excess fat and loose skin

Freshly ground pepper

Warmed stone-ground corn tortillas, for serving

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