Make sure to visit Jane’s blog: Jane’s Adventures in Dinner!

Happy Friday! Jane from Jane’s Adventures in Dinner here, and I’m so happy to be back again this month to see you all at Sarah’s ‘house’ and share another one my easy dinner recipes.  For August I have a fantastic recipe that will make you the star of the weekend.

This Mole Wings recipe is loosely based on a traditional Mole sauce–very loosely. If you are lucky enough to have an abuela who makes the truly good stuff then park yourself in the kitchen while she’s making it and soak in all the knowledge that you can. Even better, have her make vast quantities of it so that you always have some on hand.

I make a very quick version that leaves out a lot of the goodies and I especially leave out the traditional sesame seeds as our family has a few folks that are allergic to them. Everyone loves my cheat and the fact that it is so simple can just be a secret between us.


Serves 2 for dinner or 4 for appetizers


3 garlic cloves
2 green onions
1 Tablespoon cumin
1 Tablespoon cinnamon
1 cup dried smoked jalapeno
1 cup cilantro
1 lemon
1 lime
1 tsp salt
1 cup tomatoes
2 lbs wings


For the sauce, grab ahold of ( or food processor or with a hand blender) until smooth; 3 garlic cloves, 2 green onions, 1 T each cumin and cinnamon, 1 cup dried smoked jalapeno* (aka Chipotle-soaked in 2 ½ cups water for at least an hour), 1 cup cilantro, 1 lemon (quartered, skin and all), 1 tsp salt and 1 cup tomatoes.

Whiz in the blender (or food processor or with a hand blender) until smooth.


And…that’s it.  I know.  This is the sauce that folks sweat bullets making. However, you and I know that great food doesn’t have to be complicated.

Pour the sauce over 2lbs wings (I like the one that have the drum stick and wing separated-you use what you like the best and hopefully what is on a terrific sale) and let sit for a minimum of 20 minutes at room temperature or a couple of hours in the fridge.


Bake at 375 on a cookie sheet covered in parchment or a silicone baking sheet for 20 minutes. Cooking outside? These are fabulous done on the barbeque. Serve with chopped cilantro and wedges of lime.

A great appetizer for 4 that is sure to wow.
Just as wonderful, are any leftover that you can pack up for a picnic the next day. These are fantastic at room temperature. 




*A note on the peppers: if you can find them in a tin then by all means use those-I will always try to offer a recipe that uses what you can find in your average grocery store though.

Author: Jane Craske

Jane Craske is the editor of Jane’s Adventures in Dinner, a food blog based in Ottawa, Canada. Jane is also a happy, wife, mummy, teacher, and former chef, who loves to cook, drink wine, attempt to be a better photographer, and shop too much.