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    Chipotle-Raspberry Chicken Wings


    Source of Recipe


    Internet

    List of Ingredients




    2 lbs. boneless chicken tenderloins
    1 cup corn starch
    2 cups raspberry preserves
    4 oz. Chipotle chilies in adobo (pureed)
    1/2 cup Cholula hot sauce
    1 cup unsalted Butter (melted)
    1/4 cup cilantro (chopped)
    2 cups jicama (julienned)
    1 1/2 cups blue cheese dressing (for dipping)
    1 quart canola oil (for deep-frying)

    Recipe



    Toss chicken tenderloins with corn starch.

    Heat oil in medium sauce pot to 375 degrees. Deep-fry coated chicken in oil until crispy.

    Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter.

    Toss hot chicken and cilantro with raspberry-chipotle mixture.

    Serve with julienned jicama and blue cheese dressing.

    This recipe came from a local tv station

 

 

 

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