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+ servings

Oven Roasted Mole Chicken Wings

Chicken and mole are the perfect combo. Why not oven roasted chicken wings? What a treat!
Course Appetizer
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Marinating Time 1 day
Total Time 1 day 2 hours
Servings 6 Servings


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
  • Salt
  • Pepper
  • 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.


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.