Ingredients

Ingredients

  • 6 Guajillo Chiles, dried, stemmed and seeded
  • 3 New Mexico Chiles, dried
  • 3 Pasilla Ancho Chiles, dried
  • 1/2 Cup Peanuts
  • 1/2 Cup Walnuts
  • 4 Tablespoons Sesame seeds
  • 4 Tablespoons Pepita seeds
  • 11/2 Teaspoons Cumin seeds
  • 11/2 Teaspoons All Spice, ground
  • 4 Cloves (whole)
  • 1/2 Cinnamon stick
  • 2 Tablespoons Canola Oil
  • 2/3 Cup California Raisins
  • 1 Onion, large, chopped
  • 4 Cloves Garlic
  • 4 Roma Tomatoes, cored and quartered
  • 6 Tomatillos, husked and coarsley chopped
  • 3 Bay leaves
  • 10 Tortilla Chips
  • 2 Pounds Chicken Wings

Procedure

Heat oven to 350 degrees F.  Place peppers on a baking sheet and roast for 5 minutes.  Remove from oven.  Transfer peppers to a heat proof bowl and submerge peppers in boiling water to reconstitute.  Using the same baking sheet, spread out the peanuts and walnuts to roast for 5 minutes.  Remove baking sheet from the oven and add the pepitas and sesame seeds alongside the nuts.  Return pan with the seeds and nuts and roast for 5 minutes, or until toasted and fragrant.  Remove from oven, transfer mixture to a plate to cool.

On the same baking sheet, toast the cumin seeds, ground all spice, cloves and cinnamon stick until aromatic, about 7-9 minutes.  In a skillet, heat 2 tablespoons oil in a skillet over medium-high heat.  Add the onion and cook until softened and translucent, about 10 minutes.  Add the garlic, cook and stir 30 seconds.  Stir in the raisins, tomatoes, tomatillos and bay leaves.  Let simmer for 30 minutes.

Transfer the reconstituted peppers to a blender and process until pureed, adding 1 cup of the soaking water, or more as needed, to blend.  Add the nuts and seeds mixture along with the onion-tomato mixture and the tortilla chips, blend until very smooth.  Season with salt to preference.

Transfer mole to saucepan and bring to a boil.  Lower heat and let the sauce simmer for 30 minutes.  Remove from heat to cool.  Place the wings in a gallon freezer bag and pour 2 cups mole on top.  Seal and shake the bag until wings are well coated.  Transfer to refrigerator and let sit for at least 4 hours, or overnight.  Remove wings from marinade and let stand at room termperature for ten minutes.

To grill:

Light and bring one side of the grill to 350-400 degrees F (medium-high); leave the other side unlit.  Place the wings over the unlit side of the grill.  Grill wings with the lid down for 15 minutes on each side.  Transfer the wings to lit side of the grill.  Grill with lid open for 10-12 minutes, or until skin is cripsy and lightly charred, make sure to turn ever 2-3 minutes.

Thanks to @realfoodbyDad for the delicious recipe!

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