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Game Day Sticky Raspberry Chipotle Wings
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Game Day Sticky Raspberry Chipotle Wings
Ingredients for 5 servings
Substitution
Note
- Wings
- 2 lb wings and drumlettes (excess fat trimmed)
- 2 tablespoons low sodium all purpose seasoning (The Fit Cook Everyday blend)
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon arrowroot or cornstarch
- spray avocado oil (or another recommended high smoke point oil like grapeseed)
- Sauce
- 1 tablespoon olive oil
- 1/2 (white) onion, chopped
- 1 tablespoon smoked paprika
- 2 pints fresh raspberries (or frozen)
- 4oz chipotle in adobo sauce and 1 or 2 peppers depending on how spicy you desire
- 2 tablespoons balsamic vinegar
- 1/4 cup (4 tablespoons) coconut sugar
- Garnish
- fresh tarragon
Steps
Step 1
Set oven to 420F/216C (or air-fryer to 410F).
Step 2
Pat wings dry and generously season wings. Use a little spray oil to help the seasoning coat the wings. Place on a baking rack inside of a baking tray for best results but on a baking tray is fine too. Bake for 12 minutes.
Step 3
Set a sauce pot on medium high heat and once hot, add oil and saute onions for 3 – 5 minutes or until the edges begin to turn brown. Add the smoked paprika and saute for another 1 minute. Then add the remaining sauce ingredients. Stir together then cover and cook for 5 minutes or until the raspberries explode to create a sauce. Stir again then use an immersion blender (or regular blender) to smooth out the sauce. I used an immersion because it was easier.
Step 4
Dip each wing in the sauce or brush each wing with the sauce. Then bake again in the oven for an addition 6 – 8 minutes, and for the final minute set the oven to broil to “sear” the edges if desired.
Step 5
Enjoy with freshly chopped tarragon sprinkled on top.
Game Day Sticky Raspberry Chipotle Wings
Kevin Curry
INGREDIENTS
- Wings
- 2 lb wings and drumlettes (excess fat trimmed)
- 2 tablespoons low sodium all purpose seasoning (The Fit Cook Everyday blend)
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon arrowroot or cornstarch
- spray avocado oil (or another recommended high smoke point oil like grapeseed)
- Sauce
- 1 tablespoon olive oil
- 1/2 (white) onion, chopped
- 1 tablespoon smoked paprika
- 2 pints fresh raspberries (or frozen)
- 4oz chipotle in adobo sauce and 1 or 2 peppers depending on how spicy you desire
- 2 tablespoons balsamic vinegar
- 1/4 cup (4 tablespoons) coconut sugar
- Garnish
- fresh tarragon
INSTRUCTIONS
-
Set oven to 420F/216C (or air-fryer to 410F).
-
Pat wings dry and generously season wings. Use a little spray oil to help the seasoning coat the wings. Place on a baking rack inside of a baking tray for best results but on a baking tray is fine too. Bake for 12 minutes.
-
Set a sauce pot on medium high heat and once hot, add oil and saute onions for 3 – 5 minutes or until the edges begin to turn brown. Add the smoked paprika and saute for another 1 minute. Then add the remaining sauce ingredients. Stir together then cover and cook for 5 minutes or until the raspberries explode to create a sauce. Stir again then use an immersion blender (or regular blender) to smooth out the sauce. I used an immersion because it was easier.
-
Dip each wing in the sauce or brush each wing with the sauce. Then bake again in the oven for an addition 6 – 8 minutes, and for the final minute set the oven to broil to “sear” the edges if desired.
-
Enjoy with freshly chopped tarragon sprinkled on top.
Nutrition per serving
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