Plate of sweet and spicy raspberry chicken wings

Description

Chef and cookbook author Rick Rodgers developed this wonderful appetizer that’s sure to become an entertaining favorite. Fresh raspberries add a juicy twist to these easy and tasty raspberry chicken wings. The sweet and spicy raspberry sauce could also work with salmon or pork loin.

  • 1 Tbsp. neutral oil
  • 1/2 Cup yellow onion, chopped
  • 1 garlic clove, chopped
  • 2 Packages 6 ounces each) Driscoll's Raspberries
  • 1/3 Cup plus 1 tablespoon brown sugar
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons ketchup
  • 1 Tbsp. molasses
  • 2 Teaspoons Dijon mustard
  • 1/4 – 1/2 teaspoon hot red pepper sauce
  • 4 lbs. chicken wings
  • 2 Tablespoons chili powder or Madras-style curry powder
  • 1 Tbsp. kosher salt
  1. POUR 1 tablespoon neutral oil into a medium saucepan.
  2. HEAT over medium until oil is shimmering.
  3. ADD 1/2 cup chopped yellow onion.
  4. COOK and STIR about 5 minutes until golden.
  5. ADD 1 chopped garlic clove and COOK and STIR about 1 minute until fragrant.
  6. ADD 2 packages (6 ounces each) raspberries.
  7. ADD 1/3 cup plus 1 tablespoon brown sugar.
  8. ADD 2 tablespoons cider vinegar and ADD 2 tablespoons Worcestershire sauce.
  9. ADD 2 tablespoons ketchup and ADD 1 tablespoon molasses.
  10. ADD 2 teaspoons Dijon mustard.
  11. ADD 1/4 – 1/2  teaspoon hot red pepper sauce, depending on desired spiciness.
  12. STIR to COMBINE ingredients and REDUCE heat to medium-low.
  13. SIMMER and STIR often until raspberries are broken down and mixture is slightly thickened, about 10 minutes.
  14. ALLOW mixture to cool somewhat and TRANSFER to a blender.
  15. PUREE mixture and DIVIDE into 2 equal portions.
  16. SET ASIDE both portions of raspberry sauce.
  17. PREHEAT oven to 425°F.
  18. LINE a baking sheet with parchment paper and SPRAY with cooking oil.
  19. PAT 4 pounds chicken wings dry with a paper towel and PLACE into a large bowl.
  20. SPRINKLE with 2 tablespoons chili powder or 2 tablespoons Madras-style curry powder depending on desired spiciness
  21. SPRINKLE with 1 tablespoon kosher salt.
  22. TOSS until chicken wings are evenly coated.
  23. SPREAD chicken wings in a single layer on prepared baking sheet.
  24. BAKE 15 minutes and TURN OVER chicken wings.
  25. BAKE 15 – 20 minutes until chicken wings are browned.
  26. BRUSH chicken wings with half of 1 portion raspberry sauce and RESERVE remaining unused portion raspberry sauce for serving.
  27. BAKE 3 – 5 minutes or until glazed.
  28. TURN OVER chicken wings.
  29. BRUSH with more raspberry sauce and BAKE 3 – 5 minutes until glazed.
  30. TRANSFER wings to a serving platter.
  31. SERVE immediately with reserved unused portion of raspberry sauce.
Calories 588.11
Total Fat 37.59 g
Saturated Fat 10.08 g
Cholesterol 179.05 mg
Sodium 1013.95 mg
Total Carbohydrates 19.65 g
Dietary Fiber .19 g
Protein 42.16 g