ROASTED RASPBERRY CHIPOTLE Baked CHICKEN WINGS
3-4 pounds chicken wings, flats and drumettes separated, tips discarded (tips will burn in the oven)
I had 12 big wings, which cut down to 24 flats and drumettes for about $8 {which would cost about $24 at a restaurant}
2 TB extra-virgin olive oil..................2-3 TB Creole seasoning (i.e. Tony Chachere or Zatarain’s)
1 tsp. Kosher salt…………………………1/2 tsp. cayenne pepper
1 cup Roasted Raspberry Chipotle Sauce (I like Fischer & Weischel ~ found near the marinades & BBQ sauce at the grocery store)
IMPORTANT: Be sure to wash all utensils, your hands, and any surfaces that the raw chicken has touch with antibacterial dishwashing soap! (I filled the sink with hot water and antibacterial dishwasher soap, and added a squirt of antibacterial Mr. Clean for good measure too ~ then tossed everything in there. But, first I dipped my hands and paper towels in there to wipe down all surfaces, including the faucet handles!)
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Put wings into a large zip-top bag. Add the olive oil and Creole seasoning. Seal the bag (squeezing out the air), and toss gently to coat all the wings. Refrigerate at least a couple of hours (or even overnight) before cooking.
Preheat your oven to 400. Line your baking sheet(s) with heavy duty foil and generously spray with non-stick spray. Put the chicken wings in a single layer on the pan(s). Bake for 15-20 minutes, then flip and bake for another 15-20 minutes.
When the wings are done, put them in a large bowl and add the Roasted Raspberry Chipotle sauce. Toss to coat.
Can be an appetizer or main dish.
TIP: If you have tons of chicken wings there, you can dunk half of the baked wings into the Roasted Raspberry Chipotle Sauce and the other half into your favorite BBQ Sauce (especially good if you whisk in 1-2 TB hot sauce {i.e. Tabasco} and 1-2 TB melted butter).