Ingredients
1.5 kg chicken wings
2 tbsp rice bran oil
1 onion, chopped
2 tbsp SIDS RASPBERRY VINEGAR
1 tbsp chopped chipotle peppers in adobo sauce
2 tsp SIDS SALT & PEPPER to taste
Directions
Remove tips from chicken wings and reserve for stock if desired and separate wings at joint.
In small saucepan, heat oil and fry onion, stirring occasionally, until softened, about 5 minutes. Add SIDS RASPBERRY VINEGAR, molasses, honey, chipotle and 1 tsp of SIDS SALT & PEPPER then bring to boil. Reduce heat and simmer, uncovered and stirring often, until reduced by half, about 12 minutes. Let cool slightly. Scrape into blender and purée then pour into large bowl. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days)
Toss wings with remaining SIDS SALT & PEPPER. Place on greased grill rack or in grill basket then close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 30 minutes.
Add to raspberry mixture in bowl and toss to coat. Return to grill and cook, turning once, for 4 minutes. Serve with remaining sauce for dipping.
