ArcaMax

Raspberry-Chipotle Wings Serves 6 to 8

Ingredients:

For the wings:
2 pounds of chicken tenders or chicken breasts sliced into strips
1 cup of chicken broth
1/2 cup of chopped onion
1/2 cup of chopped celery
4 tsp of minced garlic (jar garlic will work fine)
1 tsp of dried sage
1 tsp of dried thyme
Water

Directions:

Put all ingredients in a pan or pot and bring to a boil. Turn to medium and boil for 10 minutes or until chicken tenders are no longer pink the middle. Drain.

For the sauce:
1/2 of a sweet onion (Vidalia)
3 tsp of minced garlic (jar garlic will work fine)
2 tsp of chipotle chilies in adobo sauce (find them in the Hispanic food section). You can always add more for a hotter wing.
1/4 cup of balsamic vinegar
2 pints of fresh raspberries, mashed
4 packets of Truvia
Sea Salt
Celery sticks

Directions:

In a sauce pan, lightly spray with olive oil. Add onion. Cook until onion is loose and translucent. Add the garlic and chilies. Cook for 2 minutes, stirring regularly. Add the balsamic vinegar, raspberries and Truvia. Blend. Taste for sweetness level. Should be tart but sweet too. And a warm heat from the chilies. (Add another packet or two of Truvia if you need it).

To Bake the Wings:

Take out a cookie sheet (with sides) and cover the bottom of the pan with aluminum foil (to make clean up easier). Toss the chicken pieces with the raspberry sauce and place each piece on the baking sheet. Sprinkle with grated sea salt and bake for 20 minutes at 375 or until ever so slightly brown.

Serve warm.

I serve all of my wings with celery sticks and something cold to drink.

Enjoy!
Cheers,
Zola