Ingredients Weight Measure
Vegetable oil 5 Tbsp, divided
Chicken wings, wing tips cut off and discarded and wings halved at joint 20 ea.
Chopped onions 3 cups
Dried coriander 1/2 tsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Sugar 2 tsp.
Cinnamon 3/4 tsp.
Ground cloves 1/8 tsp.
Unsweetened cocoa powder 2 Tbsp.
Peanut butter 2 Tbsp.
Chicken broth 2 to 3 cups
Canned tomatoes, drained and chopped 1 lb. 1 can
Raisins 2 Tbsp.
Garlic cloves, minced 2 ea.


  1. In a bowl, rub 2 Tbsp. oil onto wings.
  2. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.
  3. In a large heavy skillet, sauté the onions in 3 Tbsp. oil over moderately high heat, stirring, until it is golden brown.
  4. Add dried coriander to the onion mixture with the TABASCO® Sauce, the sugar, the cinnamon and the cloves, and cook the mixture over moderate heat, stirring, for 1 minute.
  5. Stir in the cocoa powder, the peanut butter, 2 cups broth, the tomatoes, the raisins and the minced garlic, and simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
  6. In a blender or food processor, puree the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency.
  7. Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes.

Yield: 20 wings