RASPBERRY CHIPOTLE CHICKEN WINGS

With tail gate parties going on, I find this the perfect time to introduce Raspberry Chipotle Chicken Wings! These wings are the perfect blend of sweet and a little spicy but together they bring such huge taste, these are sure to become a family favorite! They are very addictive for sure!

TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD: 6
 Heat oven to 425 degrees Ingredients:

• 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup all purpose flour
• RASPBERRY CHIPOTLE SAUCE INGREDIENTS:
• 1 jar "Smucker's" seedless raspberry jam (unless you like the seeds)
• 1 (4 oz.) can smoked chipotle peppers or green chili peppers
• 1 and 1/2 tablespoons white vinegar, balsamic or red wine vinegar
• juice from 1/2 lime (divide lime between wings and dipping sauce)
• 1 teaspoon chipotle powder
• 1 teaspoon garlic powder
• 1 teaspoon lime zest
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon garlic powder
• RIDICULOUSLY GOOD DIPPING SAUCE INGREDIENTS:
• 1 cup real mayo
• 1/2 cup ranch dressing
• 1/4 cup buttermilk or regular milk
• 1 and 1/2 teaspoons minced garlic or 1/2 tsp. garlic powder
• juice from 1/2 lime and left over lime zest
• 1 tablespoon chopped green onion or cilantro
• 3 oz. feta cheese, crumbled

1. If necessary, cut wings into 2 pieces. In a bowl, toss the wings with the oil and salt. Place into a large plastic shopping bag and add the flour and spices. Shake to coat evenly. Remove wings from the bag, shaking off excess flour and spread out evenly on oiled, foil lined pan(s). Do not crowd the wings or they will steam and not bake to get crispy. Bake for about 20 minutes, turn the wings over and cook another 20 minutes, or until the wings are cooked through and browned.
2. While wings are baking, mix all the ingredients for the sauce in a pan and over low heat, bring to a simmer, stirring occasionally for about 5 minutes, and then turn the head off. Let cool to room temperature.
3. After the wings are cooked, transfer to a large mixing bowl. Pour sauce over the wings and toss with a spoon or spatula to completely coat. (you do not want them to swim in the sauce, however)
4. TO MAKE THE DIPPING SAUCE:
5. Combine all the dipping sauce ingredients in medium bowl and mix well. Refrigerate until ready to use. Yield: serves 6