This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
Oh, goodness me! Raspberry chipotle wings are my newest food addiction. The sauce is just crazy good. Great berry flavor and a nice helping of heat. And a little bit of sweet to temper that kick just a bit. I used great fresh local raspberries, but frozen would work just fine too.
One Great Sauce
The raspberry chipotle sauce would also be great on a grilled pork tenderloin, or just grilled chicken. I wouldn’t be afraid to add a bit more of the chipotle if you’re into heat like I am. Just make sure that when you strain the sauce you don’t let any seeds through. It takes a little work but those seeds aren’t something you want in the sauce.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my red chile BBQ wings!
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Raspberry Chipotle Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- 2 tablespoons vegetable oil
- 1 medium sweet onion chopped
- 2 cups fresh raspberries
- 2 tablespoons red wine vinegar
- 2 tablespoons molasses
- 1 tablespoon honey
- 2 tablespoons chipotle peppers in adobo sauce chopped, with more sauce added
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
For the wings
- Toss wings in sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce
- Heat oil in a medium saucepan over medium heat.
- Add the onion and saute until starting to soften, about 5 minutes.
- Add all of the remaining ingredients.
- Bring to a boil then reduce to a simmer and continue simmering until reduced by half, about 15 minutes.
- Remove from heat and let cool slightly.
- Transfer sauce to a blender and puree until smooth.
- Strain through a fine mesh sieve, pressing to remove the solids.
- If sauce is too thin return it to the saucepan over low heat while cooking the wings. Do not let the sauce burn, though.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
