Best Chipotle Raspberry Boneless Chicken Wings Recipes

CHIPOTLE RASPBERRY BONELESS CHICKEN " WINGS"

Steps:

• Toss chicken tenderloins with cornstarch.
• In a large skillet, heat oil to 375 degrees F.
• Add chicken; cook until crisp.
• Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter. Add cilantro.
• Toss fried chicken in raspberry preserves mixture.
• Serve chicken with jicama and bleu cheese dressing.

CHIPOTLE RASPBERRY CHICKEN WINGS

Steps:

• Toss chicken wings with cornstarch.
• In a saucepan, heat oil to 375 degrees Fahrenheit.
• Add chicken; cook until crisp.
• Mix together the raspberry preserves, chipotle puree, and melted butter. Add cilantro.
• Toss fried chicken in raspberry preserves mixture.
• Serve chicken with bleu cheese dressing.

RASPBERRY CHIPOTLE CHICKEN THIGHS RECIPE BY TASTY

Steps:

• In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
• Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you're grilling the next day.
• Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
• Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1-2 minutes, then repeat on the other side.
• Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
• Enjoy!

RASPBERRY GLAZED WINGS

Steps:

• In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. , Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture., Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once. , Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings. , Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.