PEPPER JELLY CHICKEN SALAD

Pepper Jelly Chicken Salad

Makes 2 generous servings

Pepper Jelly

1 green bell pepper, seeded

1 red bell pepper, seeded

1 jalapeño, seeded

3-1/2 cups sugar

1 cup cider vinegar

Juice of 1 lime

Puree the peppers and place into a pot. Add the sugar and vinegar. Cook over medium heat until it reaches a slightly syrupy consistency, about 15 minutes. Skim off foam from the top of the syrup. Add lime juice and let cool. Refrigerate.

Pepper Jelly Vinaigrette

1/2 cup pepper jelly (recipe above)

1/2 cup apple cider vinegar

1-1/4 cups extra virgin olive oil

3 tablespoons Dijon mustard

1/2 teaspoon crushed red pepper flakes

In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.

Pepper Jelly Chicken Salad

8 ounces mixed greens, mesclin mix

Scant 1/2 cup dried cranberries

2 ounces blue cheese crumbles

1/2 cup toasted chopped pecans

1/2 cup Pepper Jelly Vinaigrette (recipe above)

Kosher salt and fresh cracked black pepper

2 (5-ounce) chicken breast, grilled and sliced (serve hot)

In a mixing bowl place lettuce and all other ingredients except chicken and toss together with a pinch of salt and pepper. Place onto a plate or in a bowl and place the fresh grilled chicken over the salad. Serve immediately.

SMOKIN' CHIPOTLE CHICKEN WINGS

Smokin' Chipotle Chicken Wings
Makes 4 to 6 servings

4 pounds chicken wings, rinsed and patted dry
1-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces (2 sticks) unsalted butter, melted
5 chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce
3 tablespoons Louisiana hot sauce, such as Crystal or Original Louisiana Hot Sauce
1 tablespoon freshly squeezed lime juice
2 cloves garlic
1 teaspoon kosher salt
Vegetable oil, for deep-frying

Separate the chicken wings into drumettes and wingettes, discarding the wing tips (or save those for stock). Place the chicken wing pieces in a large resealable plastic food storage bag and add the flour, salt, and pepper. Shake the bag until the wings are well coated, and then transfer the wings and the remaining flour to a large baking sheet. Allow the chicken to sit for about 1 hour, tossing the wings occasionally in the extra flour on the baking sheet.

 Combine the melted butter, chipotle chiles, adobo sauce, hot sauce, and lime juice in a blender. On a cutting board, use the side of a chef's knife to mash the garlic with the kosher salt to form a paste. Add the garlic paste to the blender, and process until the chipotle butter sauce is very smooth. Transfer the sauce to a small saucepan and cover to keep it warm until you are ready to serve the chicken.
Preheat the vegetable oil in a deep fryer to 350 degrees. Position a wire rack over a paper-towel-lined baking sheet.

Working in batches, shake the wings to remove any excess flour, and fry them until golden brown and crispy, 12 to 14 minutes. As they are cooked, transfer the wings to the wire rack to drain briefly, and then put them in a heat-proof mixing bowl and drizzle with some of the chipotle butter sauce. Toss until the wings are thoroughly coated. Any sauce left in the saucepan can be served with the wings for dipping.