Sweet and Spicy Raspberry Chicken Wings
Time: 1 hour 15 minutes
Serves: 8 to 10
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.
Prep Time:
15 minutes
Cook Time:
60 minutes
Serves:
8 to 10
Perfect for:
BBQ and Tailgates
Mothers Day
Fathers Day
Birthday Parties
Ingredients
- 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
Directions
- POUR 1 tablespoon neutral oil into a medium saucepan.
- HEAT over medium until oil is shimmering.
- ADD 1/2 cup chopped yellow onion.
- COOK and STIR about 5 minutes until golden.
- ADD 1 chopped garlic clove and COOK and STIR about 1 minute until fragrant.
- ADD 2 packages (6 ounces each) raspberries.
- ADD 1/3 cup plus 1 tablespoon brown sugar.
- ADD 2 tablespoons cider vinegar and ADD 2 tablespoons Worcestershire sauce.
- ADD 2 tablespoons ketchup and ADD 1 tablespoon molasses.
- ADD 2 teaspoons Dijon mustard.
- ADD 1/4 – 1/2 teaspoon hot red pepper sauce, depending on desired spiciness.
- STIR to COMBINE ingredients and REDUCE heat to medium-low.
- SIMMER and STIR often until raspberries are broken down and mixture is slightly thickened, about 10 minutes.
- ALLOW mixture to cool somewhat and TRANSFER to a blender.
- PUREE mixture and DIVIDE into 2 equal portions.
- SET ASIDE both portions of raspberry sauce.
- PREHEAT oven to 425°F.
- LINE a baking sheet with parchment paper and SPRAY with cooking oil.
- PAT 4 pounds chicken wings dry with a paper towel and PLACE into a large bowl.
- SPRINKLE with 2 tablespoons chili powder or 2 tablespoons Madras-style curry powder depending on desired spiciness
- SPRINKLE with 1 tablespoon kosher salt.
- TOSS until chicken wings are evenly coated.
- SPREAD chicken wings in a single layer on prepared baking sheet.
- BAKE 15 minutes and TURN OVER chicken wings.
- BAKE 15 – 20 minutes until chicken wings are browned.
- BRUSH chicken wings with half of 1 portion raspberry sauce and RESERVE remaining unused portion raspberry sauce for serving.
- BAKE 3 – 5 minutes or until glazed.
- TURN OVER chicken wings.
- BRUSH with more raspberry sauce and BAKE 3 – 5 minutes until glazed.
- TRANSFER wings to a serving platter.
- SERVE immediately with reserved unused portion of raspberry sauce.
