Thursday, June 25, 2009
Raspberry Chipotle Chicken Wings by Peggy Trowbridge
These chicken wings are easy to make, but very tender and flavorful. As an added bonus, you'll end up with some awesome leftover chicken stock to use later in soups, stews, or sauces. The chipotle chiles lend a unique flavor to the sauce, so do use them, even if you cut back on the amount. If you've never tried them, they are described as having a spicy raisin flavor.
Prep Time: 15 minutes
Cook Time: 45 minutes
5 pounds large chicken wings, separated at the joint (add the wing tips to the pot if you have them)
1-3/4 cups chicken broth (1 can or homemade)
1/2 cup chopped onion
1/2 cup chopped celery
4 large cloves garlic, cut in fourths
2 teaspoons dried rubbed sage
2 teaspoons dried thyme
1/2 bay leaf
2 Tablespoons butter
1/2 sweet onion, minced
3 cloves minced garlic
2 teaspoons (canned) chipotle chiles in adobo, chopped (available in the ethnic sections of most markets), or to taste
1/4 cup balsamic vinegar
1/2 cup seedless raspberry jam or jelly
Place chicken wings in a large stockpot along with chicken broth, onion, celery, garlic, sage, thyme, and bay leaf. Add water to just barely cover contents. Cover with a lid and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Stir and skim off any foam midway through cooking. Remove cover and let cool at least 10 minutes.
While chicken wings are cooking, make the sauce. Heat a heavy saucepan over medium-high heat. Add butter and sweet onion. Reduce heat to medium and saute until onions are soft and translucent. Add garlic and chipotle chiles. Stir-fry 2 minutes. Deglaze pan with the balsamic vinegar, scraping up any browned bits from the bottom into the sauce. Add raspberry jam and salt. Stir until smooth. Let cool until chicken wings are done.
Strain wings (discard wing tips, if any) and retain strained stock for other purposes. Toss chicken wings with raspberry chipotle sauce. (May refrigerate for one day at this point.)
Position baking rack in the highest position. Preheat oven to 450. Line a 15 x 10-inch baking pan with non-stick foil.
Arrange chicken wings fattest-side up on prepared baking pan. Sprinkle lightly with kosher salt. Bake 25 minutes (30 to 40 minutes if refrigerated) in preheated oven until lightly browned. Serve hot.
Yield: about 8 to 10 appetizer servings
Raspberry Chipotle Chicken Wings Recipe Photo © 2006 Peggy Trowbridge