Raspberry Chipotle Wings

Oh, goodness me! Raspberry chipotle wings are my newest food addiction. The sauce is just crazy good. Great berry flavor and a nice helping of heat. And a little bit of sweet to temper that kick just a bit. I used fresh local raspberries, but frozen would work just fine too.
Raspberry Chipotle WingsThe raspberry chipotle sauce would also be great on a grilled pork tenderloin, or just grilled chicken. I wouldn’t be afraid to add a bit more of the chipotle if you’re into heat like I am. Just make sure that when you strain the sauce you don’t let any seeds through.

Also try my chipotle blackberry wings and my crispy chipotle wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Raspberry Chipotle Wings

Course Appetizer
Cuisine American
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 4 -6 servings
Author Mike

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Buffalo seasoning or Fire Eater rub

For the sauce

  • 2 tablespoons vegetable oil
  • 1 sweet onion chopped
  • 2 cups fresh raspberries
  • 2 tablespoons red wine vinegar
  • 2 tablespoons molasses
  • 1 tablespoon honey
  • 1 tablespoon or more, I ended up using 2 tablespoons chopped chipotle peppers in adobo sauce, chopped, with some of the sauce added
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

For the wings

For the sauce

  • Heat oil in a medium saucepan over medium heat.
  • Add the onion and saute until starting to soften, about 5 minutes.
  • Add all of the remaining ingredients.
  • Bring to a boil then reduce to a simmer and continue simmering until reduced by half, about 15 minutes.
  • Remove from heat and let cool slightly.
  • Transfer sauce to a blender and puree until smooth.
  • Strain through a fine mesh sieve, pressing to remove the solids.
  • If sauce is too thin return it to the saucepan over low heat while cooking the wings. Do not let the sauce burn, though.

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