Raspberry-Chipotle “Wings”

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Plan Z Phase: This is a Z2 (ZReduction) recipe.

Servings: Serves 6 – 8

Ingredients:

For the wings

• 2 pounds of chicken tenders or chicken breasts sliced into strips
• 1 cup of chicken broth
• ½ cup of chopped onion
• ½ cup of chopped celery
• 4 teaspoon of minced garlic (jar garlic will work fine)
• 1 teaspoon of dried sage
• 1 teaspoon of dried thyme
• water

For the sauce

• ½ of a sweet onion (Vidalia)
• 3 teaspoons of minced garlic (jar garlic will work fine)
• 2 teaspoons of chipotle chilies in adobo sauce (find them in the International food aisle with other Mexican ingredients & seasonings). You can always add more for a hotter wing.
• ¼ cup of balsamic vinegar
• 2 pints of fresh raspberries, mashed
• 4 teaspoons of Truvia
• sea salt
• celery sticks

Instructions:

For the wings

Put all ingredients in a pan or pot and bring to a boil. Turn to medium and boil for 10 minutes or until chicken pieces are no longer pink the middle. Drain.

For the sauce

In a sauce pan, lightly spray with olive oil. Add onion. Cook until onion is loose and translucent. Add the garlic and chilies. Cook for 2 minutes, stirring regularly. Add the balsamic vinegar, raspberries and Truvia. Blend. Taste for sweetness level. Should be tart but sweet, too with a warm heat from the chilies. Add another tsp or 2 of Truvia if you need it.

To Bake the Wings:

Take out a cookie sheet (with sides) and cover the bottom of the pan with aluminum foil (to make clean up easier). Toss the chicken pieces with the raspberry sauce and place each piece on the baking sheet.  Sprinkle with grated sea salt and bake for 20 minutes at 375 degrees or until ever so slightly brown.

Serve warm. I serve all of my “wings” with celery sticks and something cold to drink.

Enjoy!

Cheers,