Chicken and mole are the perfect combo. Why not oven roasted chicken wings? What a treat!
Prep Time 25minutes
Cook Time 1hour35minutes
Marinating Time 1day
Total Time 1day2hours
For The Brine
3-4dried chile morita or dried chipotle
1Serrano peppersliced open
small handful fresh herbsthyme and marjoram
For Cilantro Cotija Cream
Juice of 1 lime
Salt to taste
You Will Also Need
3 1/2poundschicken wings
Chile de arbol powderoptional
2cupspreviously 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.
If you prefer, you can use fresh jalapeno or serrano peppers instead of the dried chiles listed for the brine. They will add flavor without adding extra heat.