B.C. recipes: How to make B.C. raspberry chipotle wings

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      A mix of sweet, savoury, and spicy, this recipe from B.C. Raspberries is for a sauce that uses local ingredients and draws upon Mexican and Filipino culinary influences.

      It that can be used as a glaze not only for chicken wings but also for salmon, sausages, or meatballs.

      It can also be poured over goat cheese or warmed Brie and served with crackers.

      B.C. raspberry chipotle wings

      3 lbs chicken wings
      2 tbsps vegetable oil 
      1 onion, chopped
      2 cups B.C. raspberries, fresh or frozen 
      2 tbsps raspberry, or red wine vinegar 
      2 tbsps molasses, fancy
      1 tbsp honey, liquid
      1 tbsp chipotle pepper in adobo sauce
      1 tsp each sea salt and pepper 

      Preheat oven to 400 F (about 200 C).

      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 B.C. raspberries, vinegar, molasses, honey, chipotle, and half each of sea salt and 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.

      B.C. raspberry chipotle wings
      B.C. Raspberries