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La Belle Cuisine
Tabasco Pepper Fest
Mexican Chicken Wings in Mole Sauce
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Red Sauce, Green Sauce, Garlic Sauce and Habanero Sauce.
1 dozen chicken wings (about 3 pounds)
2 tablespoons olive oil
3/4 cup finely chopped onion
6 large cloves garlic, minced
1/2 cup unsweetened cocoa powder
3/4 cup chicken stock
1 tablespoon Mexican herb blend
1/4 cup TABASCO® brand Garlic Pepper Sauce
1 cup finely diced red bell pepper
Grill wings quickly over medium-high heat long enough to
marks on chicken, but don't cook completely. Set aside.
For mole sauce, heat olive oil to the smoking point in a heavy sauce-
pan over medium-high heat; add onion and cook until golden brown.
Add garlic and cook 1 minute longer, then mix in cocoa, stirring until
cocoa is evenly distributed and no longer has a dry appearance.
Add chicken stock and stir until smooth. Add herb blend and Tabasco
Garlic Sauce. Remove from heat and stir until cooled.
Dredge chicken wings through mole sauce until well coated and place
in a baking pan. Bake in a 350-degree F oven for 20 minutes or until
chicken is done. Sprinkle red bell pepper over top and serve.
Makes 6 servings.
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Recipe Courtesy Tyler Florence
3 cups dried bread crumbs
1/2 cup olive oil
2 ounces chopped garlic
1/4 cup Parmesan cheese
3 ounces chopped parsley
Salt and pepper to taste
10 pounds chicken wings
In a large mixing bowl, combine the bread
crumbs, olive oil, chopped
garlic, Parmesan, chopped parsley, salt and pepper. Mix until the bread
crumbs are wet.
With a sharp paring knife separate chicken wing at the knuckle. Use the
tips for chicken stock.
Again with the paring knife, score a circle around one end of the wing,
loosening chicken from the bone. With your fingers pull chicken down
to one end, creating what look like a lollipops repeat until all are finished.
Preheat oven to 350 degrees F. Dredge chicken wings in Parmesan bread crumbs.
Mix until the "lollipops" are completely covered.
The chicken wings should stand up straight with bread crumb side on
sheet [baking] pan. Bake for 30 minutes or until golden brown.
Yield: 40 servings
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Cajun Chicken Lollipops
Editor Jennifer Dorland Darling
© 2003 Television Food Network, G.P.
Meredith Publishing Group
12 chicken wing first joints (also
called "drumettes"), about 2 pounds
1 cup hot pepper sauce
Vegetable oil for deep frying
8 tablespoons unsalted butter
2 teaspoons plus 2 tablespoons Cajun
seasoning, store-bought or
3/4 cup all-purpose flour
1. Stand a drumette on its wide end, and,
holding the narrow bone at the
top, use a paring knife to push and scrape the skin and meat down-
ward to expose the bone and make a plump "lollipop" of chicken at
the bottom. Repeat with the remaining drumettes. Toss the lollipops
in 1/2 cup of the hot pepper sauce in a nonreactive bowl (see Cook's
Note, below) and refrigerate for 1 hour.
2. Heat about 3 inches of oil in a deep, heavy-bottomed pot over medium heat
until a deep-fry thermometer registers 375 degrees F. While the
oil heats, melt the butter with the remaining 1/2 cup hot sauce and 2 teaspoons
of the Cajun seasoning. Stir to blend well and set the mix-
ture aside in a warm spot.
3. Line a large plate with paper towels. Whisk flour with the remaining
2 tablespoons Cajun seasoning. Fry until golden brown, about 7
minutes. Drain on prepared plate.
4. When all the lollipops are cooked, put them in a large bowl and toss
them with the warm spiced butter. Serve lollipops warm or at room temperature.
Cook's Note: Exposure to some metals (aluminum, copper,
and cast iron
among them) can cause acidic foods such as lemon juice, tomatoes, and
vinegar to undergo a chemical reaction that gives them a metallic taste.
When cooking with acidic foods, use nonreactive materials such as
stainless steel, glass or ceramic.
TABASCO(R) Gallon Jugs at
the TABASCO(R) Country Store
Hot Wings, pg 1
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