Slow Cooker Mole Chicken Wings - Jamie Geller

Slow Cooker Mole Chicken Wings

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CHICKEN WITH PRUNES IN APPLE BUTTER WINE SAUCE

These saucy wings will stay hot until you are ready to serve them. There is a bit of spice from the chipotles and tons of flavors from everything else in the mole sauce, but it comes together easily with the help of a food processor and a slow cooker. Enjoy.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 4 lb chicken wingettes and drummettes
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon pepper

Mole Sauce

  • 2 canned chipotle chiles in adobo sauce, finely chopped
  • 1 can 14.5 oz. can diced tomatoes, well drained
  • 1/2 small onion, chopped (about 1/2 cup)
  • 3 tablespoons honey
  • 1 oz chopped bittersweet chocolate (about 2 tablespoons)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher (coarse) salt
  • 2 cloves garlic, finely chopped

Preparation

1 Preheat oven to broil and spray a slow cooker with cooking spray.

2 Prepare a large baking sheet with cooking spray and lay out chicken wings so they are not touching each other.

3 Broil wings 3 inches from heat for 15 minutes, turn over the wings and broil another 10. Place them in the slow cooker.

4 Place Mole Sauce ingredients in a food processor and puree until smooth. Pour over chicken, stir to coat.

5 Cover and cook on low for 3-4 hours.

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