We love to use our mole paste in everything we can get our hands on, so it was only a matter of time until we cooked up a chicken wing recipe for all of you to enjoy. The combination of our mole coloradito paste, tamarind and hot sauce, compliment each other perfectly, making it a sure hit at any party. These wings are crunchy, savory, and have a subtle a hint of sweetness. Make sure to have a lot of napkins on-hand for your guests and enjoy!
Feel free to up the amount of hot sauce for an extra kick, and reserve a little of the coloradito-tamarind sauce to pour over French fries for a great side dish.
MOLE COLORADITO CHICKEN WINGS
Serving size: 6
Prep Time: 30 minutes / Marinate: Overnight
For the wings
4 pounds chicken wings
1 cup cornstarch
2-3 cups of corn or vegetable oil, enough to cover three inches of a sauce pan.
1/3 cup fresh mint leaves
1/3 cup cloves garlic
1/2 cup chopped scallions
1/3 cup chopped fresh cilantro
2 tablespoons kosher salt
1/2 cup white vinegar
Guelaguetza Mole Coloradito-Tamarind Sauce
1 cup tamarind pulp (see note below)
3/4 cup Guelaguetza Mole Coloradito paste™
1 cup water
1/3 cup sugar
1/3 cup chopped fresh cilantro leaves
1 teaspoon pepper
2 1/2 tablespoons salt
2 tablespoons minced garlic
3 teaspoons hot sauce, preferably Tapatio™ but can be substituted by Cholula™
For the marinade:
Puree all ingredients in a food processor, except chicken wings. Place chicken wings in a large ziploc bag and pour the pureed marinade over them, close bag and shake to combine. Marinate the wings overnight.
For the Guelaguetza Mole Coloradito-Tamarind Sauce:
Mix all the ingredients into a saucepan over med-high heat. Stir with a spatula until mole paste has fully dissolved and all ingredients are combined. Bring to a simmer until sauce has slightly thickened, about 5 minutes. Remove from heat and reserve.
In a large pot, heat 3 inches of oil to 350°, while the oil heats, take wings out of the bag and place on a plate. Discard marinade.
Put cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels, reserve.
After all the wings have been cooked, transfer to a large mixing bowl. Pour the sauce gently and evenly over the hot wings, and toss with a spoon or spatula to completely coat. Garnish with fresh Cilantro, if desired.
Tamarind Pulp Note: For tamarind pulp, soak 1 pound peeled tamarind fruit in 1 1/2cups warm water, then pass through a sieve to remove seeds and shells. You can also find tamarind pulp sold at Asian supermarkets.