“Mmmmm…” mumbled AJ with his eyes wide open and a big grin on his face when he took a bite of my most recent wing recipe. Chicken Wings Week has taken a toll on us and I was fearful that he and I would be burnt out on wings. In fact, at one point I turned to him and asked if he thought I should just post a recipe for buffalo wings. Not that buffalo wings are bad, but the recipe is pretty basic – fry the wings and cover them with Frank’s hot sauce mixed with butter. You don’t mess with a classic.
Ingredients
Marinade
1 cup tequila
2 lime
6 medium garlic cloves
1/2 cup chopped cilantro leaves
4 lbs chicken wings, broken into drummettes and flats, tips removed and discard or saved for stock
1 cup tequila
2 lime
6 medium garlic cloves
1/2 cup chopped cilantro leaves
4 lbs chicken wings, broken into drummettes and flats, tips removed and discard or saved for stock
Mole sauce
2 tablespoons olive oil
1 medium yellow onion, chopped
1/2 cup sliced almonds
6 medium garlic cloves, squeezed through a press or finely minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon freshly ground black pepper
1 1/2 teaspoon dried oregano
1 1/2 teaspoon sea salt
1/2 teaspoon ground cloves
6 oz tomato paste
6 medium (3 oz) Pasilla chiles, de-stemmed and chopped into 1/2” pieces
4 large (1 oz) Guajillo chiles, de-stemmed and chopped into 1/2” pieces
1/4 cup golden raisins (substitute regular if you don’t have golden)
1/4 cup sesame seeds
zest from 1 medium orange
juice from 1 medium orange (about 1/3 cup)
2 1/2 cups chicken stock
1 3.1 oz tablet of Mexican chocolate, chopped into 1/2 chunks
2 tablespoons olive oil
1 medium yellow onion, chopped
1/2 cup sliced almonds
6 medium garlic cloves, squeezed through a press or finely minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon freshly ground black pepper
1 1/2 teaspoon dried oregano
1 1/2 teaspoon sea salt
1/2 teaspoon ground cloves
6 oz tomato paste
6 medium (3 oz) Pasilla chiles, de-stemmed and chopped into 1/2” pieces
4 large (1 oz) Guajillo chiles, de-stemmed and chopped into 1/2” pieces
1/4 cup golden raisins (substitute regular if you don’t have golden)
1/4 cup sesame seeds
zest from 1 medium orange
juice from 1 medium orange (about 1/3 cup)
2 1/2 cups chicken stock
1 3.1 oz tablet of Mexican chocolate, chopped into 1/2 chunks
Special Equipment
Food Processor
Baking sheets
Food Processor
Baking sheets
Directions
1. Make the marinade by placing the tequila in a bowl and juicing the limes into the tequila. Squeeze the garlic cloves through a garlic press (or mince finely) and add most of the cilantro (saving about a tablespoon for garnishing the finished wings). Place the wings in a large gallon ziplock bag and pour the marinade into it. Squeeze out as much air as you can, then seal the bag and “massage” the chicken to evenly distribute the marinade. Place the bag in a large bowl and refrigerate.
2. Make the mole sauce by heating the oil in a large sauté pan or pot on medium high. Add the chopped onions and cook until the onions are golden yellow, about five minutes. Reduce the heat to medium and add the almonds, garlic, cumin, coriander, black pepper, oregano, salt and cloves. Saute for another 2 minutes. Add the tomato paste, chopped chiles, raisins, sesame seeds, orange zest, orange juice and chicken stock. Bring to a boil, then reduce heat to a simmer and cover. Cook for 30 minutes, stirring occasionally to make sure it doesn’t burn on the bottom. While the mole sauce is simmering, go to the refrigerate and “massage” the chicken again to get the marinated mixed up in the bag.
3. Once the mole has cooked, remove from heat and add the chopped chocolate. Stir to mix the chocolate then cover it, leaving the pan off the heat, for 15 minutes for the chocolate to melt. Stir once the 15 minutes is up to incorporate the chocolate.
4. While the chocolate is melting, preheat the oven to 400˚F. Spray two baking sheets with cooking oil. Once the mole sauce is ready, spoon it into a food processor and turn it on to puree the sauce, this will take two or three minutes. The sauce should be the consistency of thick BBQ sauce or ketchup. If it isn’t, add a little water to the sauce, one tablespoon at a time until you reach the right consistency.
5. Place half the sauce in a large bowl (reserving the other half in the processor bowl). Remove the chicken from the bag (leaving the marinate in the bag) placing it in the bowl with the sauce. Using a large spatula or spoon toss the chicken with the mole sauce until coated. Place the chicken on the prepared baking sheets. Throw away the marinade and any leftover mole sauce in the bowl that touched the raw chicken. Bake the chicken in the oven for 30 minutes, then remove and flip all the chicken over and bake for an additional 15-20 minutes. Let cool on the pan for 10 minutes.
6. Once the chicken wings are cooled slightly, pour the reserve mole sauce in a large clean bowl and add the hot chicken wings. Toss gently to coat the chicken and sprinkle with the reserve chopped cilantro leaves. Serve immediately.
source : chicken/
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