Chipotle Raspberry Boneless Chicken Wings

• 2 lbs chicken tenderloins, boneless
• 1 cup cornstarch
• canola oil (for frying)
• 2 cups raspberry preserves
• 4 ounces chipotle chiles 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 bleu cheese salad dressing

1. Toss chicken tenderloins with cornstarch.
2. In a large skillet, heat oil to 375 degrees F.
3. Add chicken; cook until crisp.
4. Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter. Add cilantro.
5. Toss fried chicken in raspberry preserves mixture.
6. Serve chicken with jicama and bleu cheese dressing.

chicken, cornstarch, canola oil, raspberry preserves, chiles, cholula hot sauce, unsalted butter, cilantro, jicama, bleu cheese salad dressing

Taken from www.food.com/recipe/chipotle-raspberry-boneless-chicken-wings-179720 (may not work)