Mole Turkey Wings Mole Turkey Wings

Author: Canadian Living

Rich and nutty with hints of spices and dark chocolate, this simplified version of the
Mexican sauce called mole uses easily available ingredients. Turkey wings are often
sold with tips removed and already split. Toss some rice with chopped fresh
coriander or green onion and serve as a bed for this classic.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2007



In large heavy skillet or wide shallow Dutch oven, heat oil over medium-high heat; saut?nions and garlic until softened, about 5 minutes. Add chili powder, ancho powder, coriander, half each of the salt and pepper, the cinnamon, aniseeds (if using) and cloves; cook, stirring, for 1 minute.

Add tomatoes and juice, stock, 1/2 cup (125 mL) water, raisins, almond butter and chocolate. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Let cool slightly. Transfer to blender or food processor; pur? Strain through fine sieve, pressing on solids. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 months.)

Meanwhile, season turkey wings with remaining salt and pepper; arrange on rack on foil-lined rimmed baking sheet. Broil 6 to 8 inches (15 to 20 cm) from heat until golden, turning once, about 16 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours.)

Return sauce to skillet. Add wings, turning to coat; cover and simmer, stirring occasionally, until tender, about 45 minutes. Serve sprinkled with sesame seeds.

Nutritional facts Per serving: about

  • Sodium 647 mg
  • Protein 33 g
  • Calories 424.0
  • Total fat 28 g
  • Cholesterol 92 mg
  • Saturated fat 7 g
  • Total carbohydrate 10 g


  • Iron 24.0
  • Folate 10.0
  • Calcium 8.0
  • Vitamin A 5.0
  • Vitamin C 17.0
Share X

Mole Turkey Wings