Chipotleraspberrybonelesschickenwings Recipes

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill muffin cups 2/3 to 3/4 full, about 1 tablespoon per cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
• In small bowl, combine cream cheese and powdered sugar. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable. Frost cupcakes.
• Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green. Spoon each colored frosting into a small resealable food-storage plastic bag. Cut 1/4-inch opening in one corner of red frosting bag. Pipe a small chili pepper on top of each cupcake, curving slightly and tapering to a soft point. Snip a tiny opening in one corner of the green frosting bag. Squiggle a little frosting at the wide end of the pepper for stem. Store in refrigerator.

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:

• 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:

• 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.