Mole Smothered
Chicken Wings
Snacks & Starters
A Recipe by El Popular
Just Wingin’ It. There’s nothin’ better than biting into a juicy, smothered chicken wing – especially when it’s smothered in Mole sauce. Buffalo wing sauce is so overrated, but Mole is the real superstar. Throw this recipe together to enjoy a finger-smackin’, chop-lickin’, damn good chicken wing.
Let’s Get Started
Prep Time: 15 mins
Cook Time: 60 mins
Makes: 20 servings
Ingredients
1 cup El Popular Mole sauce, prepared
1 cup flour
20 chicken wings, or drumettes
½ cup honey
Directions
Preheat oven to 425°F.
In a bowl, coat wings in flour, shaking off any excess.
Place the floured wings on a parchment paper–lined baking sheet and spread them out in a single layer.
Bake for 45 min, flipping halfway through, until skin is crispy and golden brown.
Preheat oven to 500°F.
To prepare the Mole sauce, see the “Mole 101” box below.
In a bowl, combine the Mole sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.
Place the coated wings back onto the baking sheet and spread them in a single layer.
Bake for 8-10 min, until sauce is bubbly and caramelized. Cool, then serve.
Enjoy!
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
