BC Wine Pairing: White Meritage or Riesling
Total Time: 1 hr 5 mins
Prep Time: 10 minutes
Cook Time: 55 minutes
Chicken Wings – 3 lbs
Vegetable Oil – 2 tbsps.
Onion – 1, chopped
BC Raspberries, fresh or frozen – 2 cups
Raspberry, or Red Wine Vinegar – 2 tbsps.
Molasses, – 2 tbsps., fancy
Honey – 1 tbsp, liquid
Chipotle Pepper in adobo sauce – 1 tbsp.
Feta cheese crumbled – 1/2 cup
Sea Salt & Pepper – 1 tsp, each
How to Make:
Preheat oven to 400 F.
Remove tips from chicken wings and reserve for stock if desired, separate wings at joint.
In a small saucepan, heat oil over medium heat, fry onion, stirring occasionally, until softened, about 5 minutes.
Add BC Raspberries, vinegar, molasses, honey, chipotle and half each of sea salt & pepper; bring to a boil. Reduce heat and simmer, uncovered and stirring often, until reduced by half, about 12 minutes. Let cool slightly.
Scape into a blender; puree Pressing on solids, strain through fine mesh sieve into a large bowl. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Toss wings with remaining sea salt and pepper. Place on foil-lined rimmed baking sheet, place in oven and bake until crisp and juices run clear when chicken is pierced, about 30 minutes.
Add to raspberry mixture in bowl, toss to coat. Return to oven, bake, turning once, for an additional 5 minutes. Serve with remaining sauce for dipping.