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Makes 2 cups
Stem and seed the chiles, tear them up, and put them into a saucepan with the chicken stock over medium heat. Bring to a boil and then turn off the heat and allow the chiles to soak for 10 minutes, or until soft. Remove the chiles and reserve the chicken stock.
In a saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook until translucent, about 5 minutes. Add the tomatoes, ancho chile, pasilla chile, guajillo chile, chocolate, tahini, almond butter, peanut butter, sugar, and chicken stock. Simmer for 5 minutes. Transfer the mixture to a blender and puree until smooth. If the texture is still gritty, return the mole to the blender and puree again. Tightly sealed, this sauce will keep in the refrigerator for up to a week.
Preheat the oven to 350° F. Line two baking sheets with foil and lightly grease with cooking spray.
If desired, leave the wings whole. To split the wings into smaller pieces, first cut off the wing tips and save them for stock. Rinse the wings, split into two parts at the joint and pat dry. Place the wings (or wing pieces) on the pans in a single layer. Bake the wings, uncovered, for 20 minutes, or until cooked through and slightly crispy. Remove from the oven and place in a large mixing bowl.
Combine the hot sauce and melted butter. Set aside 1/2 cup of the mixture. Pour the rest over the cooked chicken wings. (If your bowl isn’t large enough, mix the wings and sauce in several batches.) The wings can be held at this stage in the refrigerator until you are ready to serve them.
To serve, preheat your broiler on high and broil the wings for 5 minutes on each side, brushing with the reserved sauce. Serve with blue cheese dressing and celery stalks.
This book was WONDERFUL. Plenty of information and good recipes. If your looking to make hot sauce this book is a great resource to have.Published 2 months ago by Chris C
If your like your food spicy. The Hot sauce Cookbook recipes will spice up your food from mild to hot.Published 2 months ago by Bob Sassaman
I bought this as a gift for my father and he couldn't be happier. And coincidentally all the sauces he's been making with his homegrown peppers have been delightful. Read morePublished 3 months ago by M S Mc Cright