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, complement each other perfectly, making it a sure hit at any party. These wings are crunchy, savory, and have a subtle hint of sweetness.
For the Wings:
- 4 pound chicken wings
- 1 cup cornstarch
- 2-3 cup corn or vegetable oil, enough to cover three inches of a sauce pan
For the marinade:
- 1/3 cup fresh mint leaves
- 1/3 cup garlic cloves
- 1/2 cup scallion
- 1/3 cup chopped fresh cilantro
- 2 tablespoon 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 teaspoon pepper
- 2 1/2 tablespoon salt
- 2 tablespoon minced garlic
- 3 teaspoon Hot Sauce (prefered: Tapatio or Cholula)
- 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.
- 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 1/2 cups warm water, then pass through a sieve to remove seeds and shells. You can also find tamarind pulp sold at Asian supermarkets.