CHIPOTLE-RASPBERRY 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.

Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter.

Toss hot chicken and cilantro with raspberry-chipotle mixture.

Serve with julienned jicama and blue cheese dressing.

This recipe came from a local tv station