Raspberry-Chipotle Boneless Chicken Wings
2 lbs. boneless chicken tenderloins
1 cup corn starch
2 cups raspberry preserves
4 oz. chipotle chilies in adobo (pureed)
1/2 cup cholula hot sauce
1 cup unsalted butter (melted)
1/4 cup cilantro (chopped)
2 cups jicama (julienned)
1-1/2 cups blue cheese dressing (for dipping)
1 quart canola oil (for deep-frying)
Toss chicken tenderloins with corn starch.
Heat oil in medium sauce pot to 375 degrees. Deep-fry coated chicken in oil until crispy and set aside.
Mix together the raspberry preserves, chipotle purÃ©e, cholula hot sauce and melted butter. Toss hot chicken and cilantro with raspberry-chipotle mixture.
Serve with julienned jicama and blue cheese dressing.