This recipe was created by Tasting Room Manager Amanda Marentis’ husband Ted.
What better way to celebrate the two tastiest holidays in February than with both flavors converging for one great meal. I first tried Red Peanut Mole wings during wing week in Portland, at Fire On The Mountain, I was blown away! These were easily the tastiest wings I have ever had. I keep a running ranking of best food ever in my head and reference and revisit those experiences often. So I tasked my lovely husband to make these for our recipe series. Ted looked at a bunch or recipes online but ultimately created this. He is incredibly creative and puts so much care and imagination into every meal so stay tuned for more incredible concoctions!
Serves 4 to 6
3 cups chopped onion
3 tablespoons avocado oil (vegetable oil works great too)
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
3 tablespoons chili powder (Recommend using 1 Tbsp New Mexican chili Powder, 1 Tbsp Pasilla Negro chili powder, 1 Tbsp Ancho chili powder if available)
2 teaspoons honey
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
~3 ounces of good 73% dark chocolate (sourced from Mexican cacao beans if possible)
4 tablespoons peanut butter
2 to 3 cups chicken broth
half of a 1-pound can tomatoes, drained and chopped
2 tablespoons raisins
3 garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
2 pounds chicken wings
finely chopped peanuts
In a large heavy skillet sauté the onion in the oil over moderately high heat, stirring, until it is golden brown. In a mortar with a pestle crush the coriander seeds and the aniseed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the cocoa powder, dark chocolate, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt to taste and simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
While the sauce is cooking cut pat the wings dry, season them with salt and pepper, and cook in a pre-heated air fryer at 400 degrees for a total of 18 minutes, flipping after 10 minutes. (Alternatively, cook the wings on the oiled rack of a broiler pan, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they are golden. Turn the wings and broil them for 10 minutes more, or until they are golden.)
In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency. Transfer the sauce back to the skillet, add the cooked wings, and simmer the mixture, uncovered, for 30 minutes. Serve the wings with the mole sauce, sprinkled with chopped peanuts.