Tuesday, November 8, 2011

Mole Ole Wings

Every Sunday, during the National Football League season, I have a ritual of making buffalo wings to enjoy either before or during the game.  I try to make a different sauce each week.  I have to admit that some sauces are pre-made (everyone deserves a break once in a while), while others are made by scratch and/or using recipes.  This recipe falls in the latter category.  I followed a recipe from a book called Wings, which has more than fifty different recipes for chicken wings.  

This recipe appealed to me because of my growing interest in moles, the amazing sauces from various states in Mexico.  Much like the Mole Verde Zacatecano, this recipe is based upon a simplified version of the sauces.   If you wanted to vary this recipe, you could use different ground chiles -- such as ground ancho, chipotle, hatch or other peppers -- for the cayenne pepper.  You could also substitute those ground peppers for the chili pepper.

Recipe from Debbie Moose, Wings, at p. 68
Makes 24 pieces

1/2 cup of chili powder
2 teaspoons of cocoa
1 teaspoon salt
1/2 teaspoon of ground cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon of ground cumin
1/2 teaspoon garlic powder
12 wings cut in half at joints, wing tips
     (or twenty-four individual buffalo wings)
1/4 cup olive oil

1.  Prepare the rub.  In a small bowl, combine the chili powder, cocoa, salt, cinnamon, cayenne, black pepper, cumin and garlic powder.

2.  Marinate the wings.  Place the wings in a resealable plastic bag.  Pour in the olive oil and shake to coat the wings.  Pour in the rub mix and shake again to coat the wings.  Let sit for fifteen to twenty minutes.

3.  Cook the wings.  Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.  Place the wings on the baking sheet and cook for 20 to 25 minute or until done, turnign the wings about halfway through the cooking time.


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