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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.
The 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. The sauce is what make raspberry chipotle wings so fantastically great.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my chipotle blackberry wings and my crispy chipotle wings.
Raspberry Chipotle Wings
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 wing seasoning or Fire Eater rub
For the sauce
- 2 tablespoons vegetable oil
- 1 sweet onion chopped
- 2 cups raspberries
- 2 tablespoons red wine vinegar
- 2 tablespoons molasses
- 1 tablespoon honey
- 1 tablespoon chipotle peppers in adobo sauce or more, I ended up using 2 tablespoons, chopped, with some of the sauce added
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
For the wings
- Place wings into a large resealable bag.
- Add the oil.
- Add the Buffalo seasoning. Seal the bag, and toss gently to coat.
- Refrigerate for up to 3 hours before cooking.
- When done, place wings in a large bowl and add sauce. Toss to coat.
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.
Nutrition
Nutritional values are approximate.
