Mexican Chocolate Wings Recipes

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MEXICAN CHICKEN WINGS



Mexican Chicken Wings image

I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. -Barbara McConaughey, Houlton, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen (3-2/3 cups dip).

Number Of Ingredients 13

12 whole chicken wings (about 2-1/2 pounds)
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon ground cumin
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
JALAPENO-CILANTRO DIP:
2-1/2 cups sour cream
3 cups fresh cilantro leaves
6 green onions, cut into 3-inch pieces
4 jalapeno peppers, seeded
3 teaspoons salt

Steps:

  • Cut chicken wings into 3 sections; discard wing tip section. In a large bowl or shallow dish, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time. Turn to coat. , Transfer to a greased 13x9-in. baking pan. Bake, uncovered, at 375° for 25-27 minutes on each side or until juices run clear and coating is set., Meanwhile, in a blender, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.

Nutrition Facts : Calories 360 calories, Fat 24g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 1416mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

MEXICAN-STYLE TORTILLA WINGS



Mexican-Style Tortilla Wings image

In this spicy, crunchy recipe, ground-up tortilla chips create an irresistible coating for baked wings that are filled with the traditional chile and cumin flavors found south of the border.

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

36 ounces plain tortilla chips
1 1/2 cups corn oil
1/4 cup mild chili powder
3 teaspoons dried oregano
3 teaspoons ground cumin
1 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
30 chicken wings, small wing joint removed

Steps:

  • Preheat the oven 375 degrees F. Oil a large baking sheet.
  • Using a food processor or blender, pulverize the tortilla chips until finely ground, then place them in a bowl.
  • In a separate bowl, whisk together the corn oil, chili powder, oregano, cumin, cayenne pepper, paprika, and black pepper. Dip the wings into the oil mixture, let excess oil drip off, then dredge them in the tortilla coating. Place coated wings on a large oiled baking sheet and bake for 35 to 40 minutes, following the method below, until the tortilla coating is browned and uniformly crispy.
  • Method for Baking Wings: Using a paper towel, lightly oil a 9 by 13-inch baking sheet to prevent wings from sticking. Place your prepared wings in a single layer on a prepared baking sheet and bake in a preheated 350 degrees F oven until crispy brown, 30 to 40. If you are using a marinade, you can periodically baste wings for the first 15 minutes. If you are applying a barbecue glaze, apply during the last 10 minutes of cooking. For extra-crispy wings, you may place the wings under the broiler to 2 to 3 minutes at the end of cooking.

MOLE POBLANO WITH CHICKEN WINGS



Mole Poblano with Chicken Wings image

Provided by Jet Tila

Time 9h55m

Yield 8 to 12 servings

Number Of Ingredients 33

20 pasilla negro chiles
16 mulato chiles
10 ancho chiles
1/2 cup neutral cooking oil
1 teaspoon white vinegar
2 tablespoons neutral cooking oil
1/3 cup plus 1 tablespoon blanched almonds
1/4 cup shelled raw peanuts
1/4 cup plus 2 tablespoons sesame seeds, toasted
2 tablespoons pepitas (pumpkin seeds)
3/4 teaspoon black peppercorns
1/4 teaspoon anise seeds
2 whole cloves
1 stick cinnamon
2 large plum tomatoes, halved
2 corn tortillas
1 bolillo roll, sliced in half
1/2 small onion, sliced crosswise into 1-inch-thick slices
1/2 cup cocoa nibs
1/3 cup raisins
Two 3.1-ounce tablets Mexican chocolate, chopped
2 sprigs fresh mint
2 sprigs fresh Italian parsley
Kosher salt
1/2 cup chicken stock
Nonstick cooking spray, for the rack
3 pounds party-style chicken wings (drummettes and wingettes)
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley leaves
1/2 cup pomegranate seeds

Steps:

  • For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
  • The next day, drain the chiles, then pat dry and reserve the soaking liquid.
  • For the mole sauce: Preheat a grill pan over medium-high heat.
  • Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
  • Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
  • Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
  • Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
  • Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
  • For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
  • Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
  • Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
  • Add the wings to a platter and top with the parsley and pomegranate seeds.

MEXICAN PARTY WINGS



Mexican Party Wings image

This is great for people who like their wings with a mild kick, not screaming hot! These go fast at parties!

Provided by yooper

Categories     Chicken

Time 47m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup purchased ranch salad dressing
1 (4 1/2 ounce) can chopped green chilies
1/2 cup flour
1 (1 1/4 ounce) package taco seasoning mix
2 teaspoons oil
24 chicken drummettes (about 2 lbs)

Steps:

  • Heat oven to 350.
  • Spray a large cookie sheet with nonstick cooking spray.
  • In a blender combine ranch dressing and chiles.
  • Process until smooth.
  • Place in a container and refrigerate while you prepare the drumettes.
  • Combine flour and taco seasonings in a shallow dish.
  • Add oil and stir until well combined.
  • Coat chicken with mixture, recoat until you have used up all of the flour mixture.
  • Place in single layer on cookie sheet.
  • Bake for 15 minutes, turn and bake an additional 17 minutes.
  • Serve dressing as dipping sauce for warm drumettes.

MEXICAN HOT CHOCOLATE BROWNIE TORTES



Mexican Hot Chocolate Brownie Tortes image

A brownie torte reminiscent of Mexican hot chocolate with flavors of coffee, cinnamon, and chili powder!

Provided by chefspecialty

Categories     World Cuisine Recipes     Latin American     Mexican

Time 57m

Yield 8

Number Of Ingredients 9

1 (18.25 ounce) package brownie mix (such as Betty Crocker®)
½ cup vegetable oil
2 eggs
3 tablespoons water
1 pint heavy whipping cream
3 tablespoons sugar
1 tablespoon ground cinnamon
¼ teaspoon ground red chile pepper
½ cup strong brewed coffee

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
  • Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
  • Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
  • Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 56.7 g, Cholesterol 128 mg, Fat 46.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 17.9 g, Sodium 236.6 mg, Sugar 4.9 g

MEXICAN CHICKEN WINGS



Mexican Chicken Wings image

Make and share this Mexican Chicken Wings recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Chicken

Time 1h

Yield 12 mini drumsticks

Number Of Ingredients 6

1/2 cup corn oil
1/4 cup chili powder
1 teaspoon oregano
1 teaspoon ground cumin
12 ounces tortilla corn chips
1 lb chicken wings, disjointed and tips removed

Steps:

  • Preheat oven to 350.
  • In a small bowl whisk together the oil,chili powder,oregano and cumin to blend well.
  • Pulverize the tortilla chips in a food processor or blender.
  • Pour into a shallow bowl.
  • Dip the chicken pieces in the seasoned oil,then dredge in the ground chips until coated.
  • Place on a foil lined baking sheet and bake for 45 minutes,until browned and crips.

MEXICAN BUFFALO WINGS WITH SALSA SAUCE



Mexican Buffalo Wings with Salsa Sauce image

These Buffalo wings are great for families to enjoy on the weekend.

Provided by Yasmeen Dilapanga

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h

Yield 15

Number Of Ingredients 17

2 tablespoons tomato sauce
2 tablespoons coconut sugar
2 tablespoons cayenne pepper
1 tablespoon chili sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
salt to taste
15 chicken wings
3 medium tomatoes, diced
1 small yellow onion, diced
1 small red onion, diced
½ cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon minced jalapeno pepper
1 pinch white sugar
salt to taste

Steps:

  • Mix tomato sauce, coconut sugar, cayenne, chili sauce, cumin, coriander, pepper, and salt together in a large bowl. Add chicken wings; toss to coat. Let marinate in the refrigerator for 20 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Place marinated wings on the rack.
  • Bake in the preheated oven until wings are browned and dry, about 20 minutes.
  • Meanwhile, combine tomatoes, onions, cilantro, lemon juice, jalapeno, sugar, and salt in a bowl to make the salsa.
  • Transfer chicken wings to a large plate and pour salsa over the top.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 5 g, Cholesterol 10.2 mg, Fat 2.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 60.2 mg, Sugar 3.2 g

CHICKEN WINGS WITH EASY MOLE SAUCE



Chicken Wings with Easy Mole Sauce image

Categories     Chicken     Onion     Tomato     Braise     Sauté     Super Bowl     Raisin     Spice     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 17

3 cups chopped onion
3 tablespoons vegetables oil
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
3 tablespoons chili powder
2 teaspoons sugar
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
2 to 3 cups chicken broth
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 (about 10)
cooked rice as an accompaniment
1 teaspoon sesame seeds

Steps:

  • 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, 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 off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. Pat the wings dry, season them with salt and pepper, and on the oiled rack of a broiler pan broil them, 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 to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes. Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.

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