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.

Ingredients

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)

Preparation

For 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:

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 3:

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.

Step 4:

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.