Ingredients Weight Measure
Chicken wings, fresh, or thawed if frozen and washed 12 ea.
Olive oil 1 oz.
Onions, minced fine 3 oz.
Garlic, minced 1 oz.
Cocoa powder 2 oz.
Chicken stock 6 oz.
Mexican herb blend 1/2 oz.
TABASCO® brand Garlic Pepper Sauce 2 oz.
Red bell peppers, small dice 1 cup


  1. Charbroil the wings to impart grill flavor and "mark" but do not cook completely through.
  2. In a heavy-bottomed saucepan, heat oil to smoking point; then add onions and toss until golden brown. Add garlic and cook for 1 more minute; then add cocoa. Stir until cocoa is evenly distributed and no longer has a dry appearance. Add chicken stock and stir until smooth.
  3. Add in Mexican herb blend and TABASCO® Garlic Pepper Sauce. Remove from heat and stir until cooled. This sauce will be the mole (Mexican Chocolate) sauce.
  4. Heavily dredge wings with the mole sauce.
  5. Place in oven and cook until done, until an internal temperature of 165°F is reached.
  6. Serve topped with small diced red bell peppers.

Yield: 12 wings