ISBN 13: 9781607744269
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Save Cancel. Only 5 books can be added to your Bookshelf. 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.
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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. 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.
The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes
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. Pour the rest over the cooked chicken wings.
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. But where Walsh really shines is in his simple, DIY approach to hot sauces: Now any cook, regardless of skill level, can make their own at home.
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