Bricia Lopez, co-owner of Guelaguetza, comes from a long lineage of Oaxacan Mezcal craftsman. She grew up in her grandmothers kitchen where alongside her mother and sisters, lived the traditions of mole and true artisanal cooking. Bricia has become a staunch proponent of Oaxacan culture and an integral figure in the gastronomic culture of Los Angeles.
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.
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 1/2 cups warm water, then pass through a sieve to remove seeds and shells. You can also find tamarind pulp sold at Asian supermarkets.