Mexican Chicken Wings in Mole Sauce

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  • 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


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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