Ingredients Jump to Instructions ↓

  1. 12 Chicken wings, fresh or thawed - washed

  2. 2 oz 56g Tabasco brand Garlic Pepper Sauce

  3. 1 oz 28g Olive oil

  4. 1 oz 28g Garlic - minced

  5. 3 oz 85g Onions - minced fine

  6. 2 oz 56g Cocoa powder

  7. 6 oz 170g Chicken stock

  8. 1/2 oz 14g Mexican herb blend

  9. 1 cup 146g / 5.1oz Small-diced red bell

Instructions Jump to Ingredients ↑

  1. Char broil the wings to impart grill flavor and "mark", but do not cook completely through.

  2. In a heavy-bottomed saucepan, heat oil to smoking point, then add onions and toss until golden brown. Add garlic and cook for 1 more minute, then add cocoa. Stir until cocoa is evenly distributed and no longer has a dry appearance. Add chicken stock and stir until smooth.

  3. Add in Mexican herb blend and Tabasco brand Garlic Pepper Sauce. Remove from heat and stir until cooled. This sauce will be the Mole (Mexican Chocolate) sauce.

  4. Heavily dredge wings with the Mole sauce. Place in oven and cook until done -- until an internal temperature of 165 degrees is reached.

  5. Serve topped with small-diced red bell peppers.

  6. This recipe yields 1 dozen wings.


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