Hot and richly fruity, this sauce also makes a great glaze for salmon, sausages or meatballs. Or pour over goat cheese or warmed Brie and serve with crackers.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2007
- 3 lbs chicken wings
- 2 tablespoons vegetable oil
- 1 onion chopped
- 2 cups raspberries (fresh or unsweetened thawed)
- 2 tablespoons raspberry vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons fancy molasses
- 1 tablespoon liquid honey
- 1 tablespoon chopped chipotle peppers in adobo sauce
- 1 teaspoon salt
- 1 teaspoon pepper
MethodRemove tips from chicken wings and reserve for stock if desired; separate wings at joint.
In small saucepan, heat oil over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes.
Add raspberries, vinegar, molasses, honey, chipotle and half each of the salt and pepper; bring to boil. Reduce heat and simmer, uncovered and stirring often, until reduced by half, about 12 minutes. Let cool slightly.
Scrape into blender; puree Pressing on solids, strain through fine mesh sieve into large bowl. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Toss wings with remaining salt and pepper. Place on greased grill rack or in grill basket over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 30 minutes.
Add to raspberry mixture in bowl; toss to coat. Return to grill; grill, covered and turning once, for 4 minutes. Serve with remaining sauce for dipping.
Nutritional facts Per serving: about
- Sodium 469 mg
- Protein 21 g
- Calories 315.0
- Total fat 20 g
- Cholesterol 63 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Iron 12.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 13.0