Slow Cooker Mole Chicken Wings
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.
