Mole Appetizer

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I thought my idea of chicken wings dipped in Mole and presented as an appetizer was original but it isn’t. Never the less, this mini version of the classic Mexican dish of “Mole con Pollo” makes a fun appetizer and is easy to prepare if you use a commercial mole.

Moles are complex, sometimes made with 25 ingredients. Shop around and you can find store bought authentic moles readily available in Mexican supermarkets or internet online stores. Let’s get started.

Ingredients

Makes 4 servings

1 ½ lbs chicken wings/drumettes

1 tablespoon Extra virgin olive oil

Salt

Pepper

4 oz store bought red mole paste, about 4-5 tablespoons. (My preference is Oaxaqueño mole negro)

1 ½ cups chicken broth or water

2 tablespoons roasted sesame seeds

Preparation

Prepare Mole

Place the mole paste in a sauté pan. Use a wooden spoon or stiff spatula to breakup the mole paste. Start with adding 1 cup chicken broth then small amounts to achieve the consistency of pancake batter that slowly runs off the spoon. Simmer for 15 minutes or until it thickens Set aside.

Roast Sesame Seeds

Place the sesame seeds in a small pan and roast the seeds with a medium low flame. Frequently stir the seeds until golden then set aside. Sesame seeds will later be sprinkled as a garnish.

Broil Chicken

Prepare the chicken. If you purchased whole wings separate the three parts; tip, wingette, and drumette. There is a joint between these parts and it’s easiest to separate each part with kitchen shears. If you use a knife cut right through the hinge of the joint – Use the heel of your knife (not the tip or front of your knife) and push straight down, hard.

Discard the tips, rinse and dry the rest and transfer to a glass bowl. Toss in olive oil to coat all sides, salt and pepper and set aside.

Heat the broiler. When ready to cook the wings, arrange an oven rack 6 to 8 inches below the broiling element and turn on the broiler.

Transfer the wings to the baking sheet. Line a rimmed baking sheet with aluminum foil. Arrange the wings on the foil-lined baking sheet, spaced a little apart.

Broil for 10 to 12 minutes. Broil until the top is browned in spots, 10 to 12 minutes.

Broil for another 10 to 12 minutes.

Flip the wings. Broil until the skin is crispy and the meat pulls easily from the bones, 10 to 12 minutes more.

Plating

Dip or spoon each chicken piece with mole and sprinkle with sesame seeds. Serve hot. Because this are finger licking good don’t forget lots of paper napkins.