Truthfully, once my beloved team gets knocked out of the playoffs, I stop caring about football or making plans to spend the big game annoying my native-Vikings-fan husband.
Oh, sure, I’ll watch it, but I’ll probably be multitasking with some other project, really only being there for the snacks. If there’s anything Americans do well, it’s making copious amounts of food for every slightly celebratory occasion.
These chicken wings are easy to put together and are a nice alternative to some of the other flavors out there. Raspberry chipotle is a favorite combo in certain parts of Texas, and I’m definitely not one to turn down anything with raspberries.
You can use fresh raspberries, of course, but organic berries are often hard to find at a good price in January. Frozen raspberries work just as well, and you can create the sauce without thawing them, letting the thawing happen in the pan.
These can be made ahead of time and reheated in a 350°F oven for 10-15 minutes. Be sure to put them on parchment or a Silpat to reduce sticking!
- 2.5 pounds chicken wings, tips trimmed and drummettes and flats separated
- 1 cup raspberries
- 1 tablespoon apple cider vinegar
- 3 tablespoons honey
- 1 whole chipotle in adobo
- Pinch salt
- Pinch red pepper flakes
- Working in batches, cook chicken wings in a large nonstick skillet over medium heat until browned but not cooked through, about 4-5 minutes per side.
- Meanwhile, combine remaining ingredients and simmer until berries and chipotle are broken down. (You might need to help the chipotle along by breaking it up with a spoon.) Sauce will thicken when cooked with the chicken.
- Pour sauce over chicken and simmer, covered, for about 10 minutes.
- Uncover and cook for another 5-10 minutes, turning chicken to coat as needed, until sauce has reduced and is a thick glaze.
- Serve garnished with chopped parsley, if desired.
Need more dishes for Sunday? Try these:
- Roasted Red Pepper and Caramelized Onion Dip
- Loaded Skillet Potatoes
- Beet Brownies
- Pineapple-Basil Chicken Skewers
- Smoky Sweet Beef Tacos with Avocado Tomatillo Sauce
What are you making on Sunday?