Mexican Chicken Wings in Mole Sauce
Ingredients
- 1 dozen chicken wings (about 3 pounds)
- 2 tablespoons olive oil
- 3/4 cup finely chopped onion
- 6 large cloves garlic, minced
- 1/2 cup unsweetened cocoa powder
- 3/4 cup chicken stock
- 1 tablespoon Mexican herb blend
- 1/4 cup TABASCO® brand Garlic Pepper Sauce
- 1 cup finely diced red bell pepper
Preparation
Grill wings quickly over medium-high heat long enough to create grill marks on chicken, but don't cook completely. Set aside.
For mole sauce, heat olive oil to the smoking point in a heavy saucepan over medium-high heat; add onion and cook until golden brown. Add garlic and cook 1 minute longer, then mix in cocoa, stirring until cocoa is evenly distributed and no longer has a dry appearance.
Add chicken stock and stir until smooth. Add herb blend and TABASCO® Garlic Sauce. Remove from heat and stir until cooled.
Dredge chicken wings through mole sauce until well coated and place in a baking pan. Bake in a 350°F oven for 20 minutes or until chicken is done. Sprinkle red bell pepper over top and serve.
Makes 6 servings.
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