Spicy Chicken Wings with Raisin Mole Sauce
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For a south of the border treat, try this “exotic” blend of flavors and delight your friends with a new party favorite.
| 1 pkg | (about 2 lbs.) HARVESTLAND® Chicken Wings |
| 3 tsp | brown sugar |
| 1 1/2 tsp | coarse Kosher salt |
| 1 1/2 tsp | chili powder |
| 1/4 tsp | cayenne pepper (or more for hotter spice) |
| 1/8 tsp | cinnamon |
| 1/4 cup | finely chopped red onion |
| 1 sm. | clove garlic, minced |
| 1 tbsp | olive or canola oil |
| 3/4 cup | raisins |
| 1 tsp | peanut butter |
| 1/2 tsp | unsweetened cocoa powder |
| 1/4 tsp | salt |
| 1 tbsp | chopped cilantro |
1. Preheat oven to 475ºF. Line a baking sheet with aluminum foil for easier clean-up. Cut tips off wings and discard. Cut wings at joint if desired.
2. In a clean plastic gallon size bag, combine brown sugar, salt, chili powder, cayenne pepper and cinnamon. Mix well.
3. Place chicken in bag; shake and rub seasoning onto chicken to evenly coat. Arrange chicken in a single layer on prepared pan. Bake 18-20 minutes until deep golden brown and 180ºF internal temperature. Serve warm or cool with Raisin Mole Sauce.
Note: 1 1/2 tsp. chipotle powder can be substituted for chili and cayenne.
Raisin Mole Sauce:
1. In a small saucepan saute onion and garlic in oil for 2-3 minutes until softened. Add raisins, 3/4 cup water, peanut butter, cocoa powder and salt. Bring to a simmer, cover and cook over medium-low heat for 3 minutes. Remove from heat and cool slightly.
2. Pour mixture into a food processor or blender. Puree to a dipping consistency, adding additional water by the tablespoonful if needed to thin mixture. Stir in cilantro. Serve warm or room temperature.
Number of servings: 4-6
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