Chicken Wings with Easy Mole Sauce

Chicken Wings with Easy Mole Sauce Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Chicken wings with easy mole sauce is a delicious and flavorful dish that combines the richness of mole sauce with the crispy texture of chicken wings. This recipe is perfect for a special dinner or a casual meal with friends and family.

History

Mole sauce is a traditional Mexican sauce that is made with a combination of chili peppers, spices, and chocolate. It is often served over chicken or turkey and is a popular dish in Mexican cuisine. This recipe puts a twist on the classic mole sauce by using chicken wings as the main protein.

Ingredients

3 cups chopped onion
3 tbsp vegetable oil
0.5 tsp coriander seeds
0.5 tsp aniseed
3 tbsp chili powder
2 tsp sugar
0.75 tsp cinnamon
0.13 tsp ground cloves
2 tbsp unsweetened cocoa powder
2 tbsp peanut butter
2 to 3 cups chicken broth
1 lb (454 g) can tomatoes, drained and chopped
2 tbsp raisins
3 garlic cloves, minced and mashed to a paste with 0.75 tsp salt
2 lb (907 g) chicken wings (about 10)
cooked rice as an accompaniment
1 tsp sesame seeds

How to prepare

In a large heavy skillet, sauté the onion in the oil over moderately high heat, stirring, until it turns golden brown.
Using a mortar and pestle, crush the coriander seeds and aniseed. Stir them into the onion mixture along with the chili powder, sugar, cinnamon, and cloves.
Cook the mixture over moderate heat, stirring, for 1 minute.
Stir in the cocoa powder, peanut butter, 2 cups of broth, tomatoes, raisins, garlic paste, and salt to taste.
Simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
While the sauce is cooking, cut off the wing tips (reserving them for another use such as stock if desired) and halve the wings at the joint.
Pat the wings dry, season them with salt and pepper, and broil them on the oiled rack of a broiler pan, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they turn golden.
Turn the wings and broil them for 10 more minutes, or until they turn golden.
In a blender or food processor, purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency.
Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes.
Serve the wings with the mole sauce over the rice, sprinkled with sesame seeds.

Variations

You can use boneless chicken thighs or breasts instead of chicken wings for a different twist on this recipe.
Add some diced vegetables such as bell peppers or zucchini to the sauce for extra flavor and nutrition.

Cooking Tips & Tricks

Make sure to cook the onions until they are golden brown to bring out their sweetness and flavor.

- Toasting the coriander seeds and aniseed before adding them to the sauce will enhance their aroma and taste.

- Be sure to broil the chicken wings until they are crispy and golden brown for the best texture.

- Adjust the amount of broth in the sauce to achieve your desired consistency.

Serving Suggestions

Serve the chicken wings with mole sauce over cooked rice for a complete meal. Garnish with sesame seeds for added flavor and texture.

Cooking Techniques

Sautéing, broiling, and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can use almond butter or sunflower seed butter instead of peanut butter for a different flavor profile.

- Substitute ground cumin for the coriander seeds if desired.

Make Ahead Tips

You can make the mole sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before serving with the chicken wings.

Presentation Ideas

Serve the chicken wings and mole sauce in a decorative serving dish garnished with fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of Mexican rice, black beans, and a fresh salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

23g per serving

Fats

18g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains peanuts and sesame seeds.

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in the bustling city of Mexico City. I remember it like it was yesterday - the sounds of the street vendors calling out their wares, the smell of spices wafting through the air, and the taste of delicious food on every corner.

One day, as I was walking home from school, I stumbled upon a small market I had never seen before. Intrigued, I wandered through the stalls, marveling at the array of colorful fruits and vegetables on display. But what caught my eye the most was a tiny stand tucked away in the corner, with a sign that simply read "Mole Sauce."

Curious, I approached the stand and struck up a conversation with the elderly woman behind the counter. She told me that she had been making mole sauce for as long as she could remember, using a secret family recipe passed down through generations. Intrigued, I begged her to teach me how to make it.

She smiled kindly and agreed, leading me to the back of the stand where she showed me how to roast chilies, garlic, and spices on a comal until they were fragrant and toasted. Then, she ground them into a fine powder using a traditional stone molcajete, adding in rich chocolate, almonds, and raisins for sweetness.

As we stirred the mixture over a low flame, she explained the importance of patience and love in cooking, how each ingredient should be added with care and attention to detail. I watched in awe as she transformed a simple blend of spices into a velvety, complex sauce that danced on my taste buds.

Once the mole was ready, she showed me how to fry up crispy chicken wings until they were golden brown and crispy. Then, she generously ladled the mole sauce over the wings, coating them in its luscious, savory goodness. The first bite was a revelation - the perfect balance of sweet and spicy, with a depth of flavor that I had never experienced before.

From that moment on, I was hooked. I spent hours in my tiny kitchen, experimenting with different variations of the recipe, tweaking and adjusting until I had perfected it to my own taste. Over the years, I shared my love for chicken wings with easy mole sauce with friends and family, each bite bringing back memories of that fateful day in the market.

Now, as I sit in my cozy kitchen, surrounded by the familiar scents of spices and the warmth of the stove, I can't help but smile as I prepare this dish once again. The recipe may have been passed down through generations, but with each batch I make, I add a little piece of myself, a little sprinkle of love and passion that makes it uniquely mine.

And as I take that first, delicious bite of chicken wing smothered in rich, velvety mole sauce, I am transported back to that sunny day in Mexico City, to the kind woman who shared her recipe with me and sparked a lifelong love affair with cooking. It's a memory I will cherish forever, a reminder of the joy and magic that can be found in a simple recipe, passed down through the ages.