For the mole sauce, sauté the onion in the oil in a large heavy skillet over moderately high heat, stirring until it is golden brown. In a mortar with a pestle, crush the coriander seeds and the aniseed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves, and cook the mixture over moderate heat, stirring for 1 minute. Stir in the cocoa powder, the peanut butter, 2 cups of the chicken broth, the tomatoes, the raisins, the garlic paste, and salt to taste and simmer the sauce uncovered, stirring occasionally for 20 minutes.
While the sauce is cooking, cut off the wing tips (reserving them for another use such as stock if desired) and cut the wings at the joint. Pat the wings dry, season them with salt and pepper, and on an oiled rack of a broiler pan broil them, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they are golden. Turn the wings and broil them for 10 more minutes, or until they are golden.
In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency. Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes. Toss the wings with the mole sauce to coat evenly, and sprinkle with the sesame seeds. Serve with fresh vegetables garnish.
4 to 6 servings