The rich taste of mole works with these chicken wings because they are broiled first. Doing this means that they are cooked through before going into the sauce. This works best with mole poblano or Oaxacan mole coloradito.
If using mole paste to make the sauce, be sure to use a good one, such as Seasons of My Heart mole coloradito paste, available at www.seasonsofmyheart.com or Hernan mole poblano paste, available at www.igourmet.com.
- 3 pounds chicken wings, tips removed, cut in half at the joint
- Salt and pepper
- 3 cups mole sauce, made from scratch or from a good quality mole paste
- Sesame seeds to garnishmole poblano wings or chopped cilantro to garnish coloradito wings
Preheat broiler. Season chicken wings with salt and pepper. Place wings on an oiled broiler pan and broil 4 inches from heat for 12 minutes. Using tongs, turn wings and broil on the other side for 8 minutes.
Meanwhile, heat the mole sauce, divided between two large skillets, on low heat. Place half the wings in each skillet in one layer, turning with the tongs to coat all over. Continue simmering them, uncovered, for 20 to 30 minutes, turning occasionally with tongs. Low heat is important here, because mole sauce burns on higher heat.
Remove to a large platter. Sprinkle sesame seeds over mole poblano wings and chopped cilantro over coloradito wings. Makes about 44 wingettes.
Mexican ways with wings: The food craze that took flight