Chipotle Raspberry Boneless Chicken Wings Recipes

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.

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.

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.

Steps:

• Lightly flatten the chicken breasts to 1/2 inch thickness to promote even cooking.
• Mix together the salt, sugar and water until thoroughly combined; add the chicken and allow the chicken to brine for 30 minutes.
• Slightly warm the raspberry preserves until liquid, add remaining ingredients, mixing well; divide in half.
• Remove the chicken from brine, brush with half the glaze, place on hot grill and cook for approximately 4 minutes turning only once; leaving the grill uncovered.
• When plating, drizzle the remaining glaze over the chicken and enjoy!

Steps:

• Remove the tips from the wings a reserve for another use like stock.
• Separate the wings at the joints.
• Wash wings and pat dry with paper towels.
• Place wings in container with a lid or sealable plastic bag.
• Remove the peppers from the adobo and chop fine.
• Mix chopped peppers with the adobo and other ingredients.
• Pour over wings, stir around till they are coated and allow to marinate for 1 to 24 hours.
• Preheat oven to 350 degrees.
• Place wings on foil lined cookie sheet.
• Bake for 30 to 45 minutes till wings are done.

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!

Steps:

• Partially cook the bacon and set aside.
• Cut each chicken breast in half lengthwise. Cut each jalapeno pepper in half lengthwise and remove the seeds and veins. Slice cream cheese into 12 equal pieces.
• Layer chicken, cream cheese and jalapeno (cut side down). Wrap with a slice of bacon and secure with toothpicks.
• Cook over medium coals, brushing with raspberry chipotle sauce.