Mexican-inspired flippers featuring mole sauce that has a little unsweetened chocolate in it to make a rich-tasting deep brown sauce.
3 lbs. flippers
4 cloves garlic, minced
1 1/3 cups chicken stock
¼ cup tomato paste
½ teaspoon cayenne pepper
1 teaspoon salt
1 square (1 ounce) unsweetened chocolate, chopped
Preheat oven to 400 degrees. Arrange flippers in a large roasting pan in a single layer. Roast 35 minutes, turning once, or until crispy.
Meanwhile, in a medium saucepan, heat a drizzle of olive oil and sauté garlic just a few seconds. Add chicken stock, tomato paste, cayenne and salt. Bring to a boil and let simmer 10 minutes. Add chocolate and stir just until melted. Either pour over roasted wings or use on the side as a dipping sauce. Serves 4. I figure about ¾ of a pound of wings per serving (the bones take up a lot of weight).