Chicken and mole go hand in hand. Mole chicken wings? Yes! Absolutely, yes! I will be the first one to confess that I do love fried chicken wings. But in an attempt to find a somewhat healthier option, I choose the oven method.
There are a few steps to this delicious recipe for mole chicken wings. But it’s like any good recipe worth the effort! Want to add more flavor to your wings? I would highly suggest preparing a simple brine. All the details on preparing a brine are included in the recipe instructions. Basically it’s water seasoned with salt and sugar that is flavored with aromatics.
Even if you decide not to flavor these tasty oven roasted wings with mole sauce, try them plain. Delicious on there own too! I will leave you a few links for the mole recipes on my blog. You could take a little help from the store and purchase the mole base already prepared. You could simply thin it out with some chicken broth or add your favorite ingredients to doctor it up a bit. Mole Poblano https://pinaenlacocina.com/puebla-style-mole-sauce-mole-poblano/ Chicken Mole. Easy Sauce Recipe https://pinaenlacocina.com/chicken-mole-easy-sauce-recipe/
Oven Roasted Mole Chicken Wings
For The Brine
- 5 cups water
- 4 tbs salt
- 4 tbs sugar
- 1/2 onion sliced
- 4-5 cloves garlic smashed
- 3-4 dried chile morita or dried chipotle
- 1 Serrano pepper sliced open
- small handful fresh herbs thyme and marjoram
- 1/2 tablespoon peppercorns
- 2-3 bay leaves
For Cilantro Cotija Cream
- 15 oz Mexican crema
- 6 ounces cotija cheese
- 2 tbs fresh cilantro
- Juice of 1 lime
- Salt to taste
You Will Also Need
- 3 1/2 pounds chicken wings
- Chile de arbol powder optional
- 2 cups previously prepared mole sauce
- Toasted sesame seeds
- To prepare the brine, simply add all of the ingredients listed for the brine to a pot. Bring up to a boil and remove it from the heat. Let it cool completely.
- Once the brine is cool, transfer to a storage container that can fit all the wings. Place wings in the brine, cover tightly and refrigerate for 24-48 hours.
- When ready to to cook the wings, remove them from the brine and transfer them to a baking sheet with a wire rack on top. Using paper towels, pat off any excess moisture from the wings. Let sit for 25 minutes.
- When ready, season the wings lightly with salt, pepper and chile de arbol powder. let them sit while you preheat your oven to 275 degrees F.
- When oven comes up to temperature, place wings in the oven and bake for 40 minutes.
- After 40 minutes, turn oven temperature up to 450 degrees Bake for an additional 45-50 minutes or until skins look golden and crispy.
- Remove wings from oven. Turn broiler on high. Flip all the wings over and broil for a few minutes. Remove from oven and flip back over. You can serve the wings as is with sauce on the side or you can toss them in sauce while they are hot and serve right away.
A brine is easy and takes your chicken and pork to a higher flavor level.
If you have the time, I suggest this step for extra crispy skin. After removing chicken from the brine, let the skins dry out. Store them skin side up on a rack, as pictured, in the refrigerator overnight.
Every tasty chiken wing needs a cool dipping sauce and fresh, crunchy veggies!
For a lighter version of this dipping sauce, replace the Mexican crema with light sour cream or plain Greek yogurt.
I store my homemade mole paste in freezer bags. One cup per bag. It stores well and keeps for many months. Improves with age.