Ingredients

1.

Raw Chicken Wings
1.5 lb
2.

Salt
0.5 tsp
3.

Black pepper
0.25 tsp
4.

Lemon pepper seasoning
0.25 tsp
5.

Garlic powder
0.5 tsp
6.

Onion powder
0.25 tsp
7.

Fried pork rinds
0.5 oz
8.

Cheese curds
6 oz
9.

Chile Guajillo Dried
0.25 oz
10.

Yellow onion
2 oz
11.

Beef broth
0.5 cup
12.

Tomato paste
0.5 tbsp
13.

Tahini
1 tbsp
14.

Liquid Stevia
10 drops
15.

Cocoa Powder Dry Unsweetened
0.5 tbsp
16.

Butter, unsalted
1 tbsp

Instructions

1.
Prepare the chicken wings at least 6 hours before you cook them so they can marinate. You can choose to leave chicken wings whole or cut them into the smaller ", add the dried chile to a small pot. Add whole, raw onion to the pot, and fill the pot with water until the ingredients are covered. Heat the pot on your stove until the chile and onion are simmering and rehydrating in the water.
2.
Once you see the chile is rehydrated and the onion is tender, take the pot off the heat. Transfer the chile and onion to a food processor and add 1 or 2 spoonfuls of the liquid from the pot. Pulse the ingredients until the chile and onion break up in the food processor. At your discretion, you can add more cooking water to the food processor and pulse until you have a loose chile paste.
3.
In a new pot, bring the beef broth to a simmer. Once it\u2019s simmering, stir tomato paste and tahini into the broth until the oils break up in the liquid and the ingredients emulsify. Stir the liquid stevia, cocoa powder, and all the chili paste from your food processor into the pot. Once the sauce comes together, melt the butter into the pot. Place a lid over the pot and let the mole sauce simmer down for approximately 15-20 minutes. Watch the heat so your mole sauce doesn\u2019t bubble too much and make a mess!
4.
While the mole sauce is cooking down, turn on your oven to preheat to 400 degrees. Spray a baking rack with pan spray, and set it over a sheet tray to catch any drippings in the oven. Arrange your marinated chicken wings on the baking rack, and send them straight into your preheated oven. Bake the chicken wings for 20 minutes.
5.
When your mole sauce has finished simmering down, remove the lid from the pot and stir the sauce together. If there is still some fat separated from the sauce, continue simmering the sauce without a lid until the sauce can be stirred together into a thick, creamy sauce. If you need to, you can use a hand immersion blender or a standing blender to bring the sauce together off the heat. Pull the chicken wings out of the oven, and brush some of the mole sauce liberally over the top of each chicken wing. Bake the chicken wings for another 20 minutes.
6.
While the chicken wings are baking for this second round, return your focus to the cheese curds. Turn on your air fryer to preheat to 400 degrees. Arrange the frozen cheese curds on your air fryer tray and place them in the air fryer. You will need to watch the cheese curds fry so they don\u2019t overcook and melt on your tray. Fry the cheese curds for approximately 3-5 minutes. When you see the cheese just start to darken as if they will begin melting, remove them from the air fryer for serving.
7.
Now, you can go back to the chicken wings. After the second round of baking, use a pair of tongs to flip each chicken wing over on the baking rack. Brush more mole sauce over the wings, and return them to the oven for a third and final round. Bake the chicken wings for just 10 minutes this time. Let the chicken wings cool for 5 minutes before continuing to the last step.
8.
After cooling, place all the chicken wings in a large, clean mixing bowl. Pour all the remaining mole sauce from your pot over the chicken wings. Fold or toss the wings until they\u2019re completely coated in mole sauce. Serve approximately 3 pieces of ",