Sweet and Spicy Raspberry Chicken Wings
Chef and Cookbook Author, Rick Rodgers, developed this wonderful appetizer recipe that is sure to become an entertaining favorite. Fresh raspberries add a wonderful twist to these easy and tasty chicken wingettes. The slightly sweet and spicy glaze could also work with salmon or on a roasted pork loin.
- 1 tablespoon canola oil
- 1/2 cup minced yellow onion
- 1 garlic clove, minced
- 2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 1/3 cup plus 1 tablespoon packed light brown sugar
- 1 tablespoons light molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato ketchup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot red pepper sauce
- Vegetable oil spray for the baking sheet
- 4 pounds chicken wingettes
- 2 tablespoons chili or Madras-style curry powder
- 1 tablespoon kosher salt
- Heat the oil in heavy-bottomed, medium saucepan over medium heat. Add the onions and cook, stirring often, until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the raspberries, brown sugar, molasses, vinegar, Worcestershire sauce, ketchup, mustard and hot red pepper sauce and bring to a simmer. Note: for a less spicy sauce reduce amount of hot red pepper sauce to 1/4 teaspoon. Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes. Transfer to a blender. With the blender lid ajar, puree the raspberry mixture. Separate into two portions and let cool. Reserve one portion for the glaze and one for dipping later.
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray with the oil.
- Pat the chicken wingettes dry with a paper towel then toss them in chili powder, and salt together in a large bowl. Spread on the baking sheet. Roast, turning once, until the wings are browned and show no sign of pink when pieced at the bone with the tip of a knife, about 35 minutes. Brush with some of the sauce and roast until glazed, about 2 1/2 minutes. Turn, brush with more sauce, and bake until glazed, about 2 1/2 minutes longer. Transfer remaining sauce to a small serving bowl. Transfer the wings to a platter and serve warm, with remaining sauce for dipping.
These are delicious. At first, didn't think the sauce alone was that special, but when I coated the wings with chili powder and salt and baked them, the results were very tasty!
I purchase Driscoll's blackberries very often for mixing with my morning yogurt, but it's now wild red raspberry season and I have picked about 20 lbs of these little gems so far. This recipe is a great way to use a few of them. I used ancho chili powder for the dusting, and when it came time to apply the sauce, it made a very beautiful glaze in the 2 minutes as directed. Our family likes things a bit hot, so I added more hot sauce to the recipe, otherwise followed it exactly. The result was a glossy, great deep red color to the delicious wings. I think this sauce would be excellent on salmon as well. Thanks, Driscoll!