- 1kg chicken wings, cut in half at the knuckle
- 10g baking powder
- 5g ground sea salt,
- 250g fresh raspberries,
- 12g grated Madagascar origin dark chocolate
- splash Raspberry vinegar
- 2 medium cloves garlic, minced
- 3g minced fresh ginger
- 50g Raspberry chocolate jam
- 50g smoked paprika xocolat spice fusion
- 3g onion powder
- 1/8 teaspoon cayenne pepper
- Chicken stock, as needed
- 115g sour cream
- Fresh coriander leaves, for garnish
Dry the chicken wings with kitchen paper.
In a large zip-lock bag, toss wings with baking powder, smoked paprika & half the salt. Shake until evenly coated, then arrange wings in an evenly on a foil lined baking sheet. Refrigerate wings, uncovered, overnight.
Preheat oven to 450°F/200°C and bake in the centre of the oven for 20 minutes, on both sides until cooked through and crisp.
Place raspberries, vinegar, garlic, ginger, and jam in a pan.
Cook until the berries are soft and release their juices.
Mash raspberries with a wooden spoon and stir in minced chipotle, onion powder, and cayenne pepper Season with salt.
Reduce heat and cook out, stirring occasionally, until the sauce is thick enough to coat a spoon, If sauce becomes too thick add some chicken stock to thin it down.
Put the baked wings in a large bowl and toss with the raspberry sauce until evenly coated. Transfer to a clean plate. Garnish with coriander, lime, grated dark chocolate and serve with sour cream.