Mole Fried Chicken Wings
Mole Fried Chicken Wings are a delicious fusion dish that combines the rich, complex flavors of Mexican mole sauce with the crispy texture of fried chicken wings.Here’s how it usually comes together:The mole: A traditional Mexican sauce made from ingredients like dried chiles, nuts, seeds, spices, and sometimes chocolate — giving it a deep, earthy, slightly sweet flavor. There are many types of mole (for example, mole poblano, mole negro, mole rojo), and each brings its own personality to the dish.The wings: The chicken wings are typically seasoned and fried until crispy.Finishing: Once fried, the wings are tossed or drizzled with warm mole sauce, sometimes garnished with sesame seeds, fresh herbs, or a squeeze of lime.It’s a creative spin that bridges comfort food and traditional Mexican cuisine — great as an appetizer or a main dish with rice or tortillas on the side.
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Ingredients
For the wings
- 2 lbs chicken wings split and tips removed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 ½ cups flour (for dredging)
- Oil for frying, (vegetable or peanut oil)
For the quick mole sauce
- 1 dried ancho chili (or 2 Tbsp ancho chili powder)
- 1 tbsp sesame seeds
- 2 tbsp almonds or peanuts
- 1 small onion chopped
- 2 cloves garlic minced
- 1 small tomato chopped
- 1 cup chicken broth
- 1 oz dark chocolate (about 2 Tbsp chopped or grated)
- ½ tsp cinnamon
- Salt to taste
Instructions
Marinate the wings
- Combine wings with salt, pepper, garlic powder, paprika, and buttermilk. Cover and marinate at least 1 hour (or overnight in the fridge).
Make the mole sauce
- Toast chile, sesame seeds, and nuts in a dry pan over medium heat until fragrant (1–2 minutes).
- Add onion and garlic; cook until soft and golden.
- Add tomato and cook 2–3 minutes longer.
- Blend everything with chicken broth until smooth.
- Pour into a pan, simmer on low, and stir in dark chocolate, cinnamon, and salt.
- Cook 10–15 minutes until thick enough to coat the back of a spoon.
Fry the wings
- Heat oil in a deep pot (about 350°F / 175°C).
- Dredge wings in flour, shaking off excess.
- Fry in batches 8–10 minutes until golden and crisp. Remove and drain on paper towels.
Combine
- Toss wings in the warm mole sauce (or drizzle it over them right before serving).
Garnish & serve
- Sprinkle with sesame seeds, fresh cilantro, and serve with lime wedges.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 612kcal (31%)Carbohydrates: 54g (18%)Protein: 33g (66%)Fat: 29g (45%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 102mg (34%)Sodium: 965mg (42%)Potassium: 698mg (20%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 2916IU (58%)Vitamin C: 9mg (11%)Calcium: 149mg (15%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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