Raspberry Chicken Wings Recipes

RASPBERRY BARBECUE WINGS

Steps:

• In a small bowl, combine barbecue sauce, jam, chopped onion, peppers, 1 teaspoon garlic, 1 teaspoon liquid smoke if desired and salt; mix well. Cover and refrigerate at least 2 hours., Preheat oven to 350°. Cut chicken wings into three sections; discard wing tip section. Place chicken wings in a greased 15x10x1-in. baking pan. Top with sliced onion and remaining garlic. Combine water and remaining liquid smoke if desired; pour over wings. Cover and bake at 30 minutes or until juices run clear., Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 in. from heat 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.

RASPBERRY WINGS

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with aluminum foil.
• In small saucepan over medium heat, combine all ingredients except wings, stirring until smooth.
• In large bowl, toss wings with half of jam mixture.
• Place on baking sheet and bake 45 minutes. Pour remaining jam mixture over wings and toss. Bake an additional 10 to15 minutes, or until no pink remains in the chicken and sauce glazes wings. Serve immediately.

RASPBERRY GLAZED WINGS

Steps:

• In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. , Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture., Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once. , Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings. , Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.

RASPBERRY WINGS

Steps:

• Preheat the oven to 400° F.
• Heat the jam, soy sauce and vinegar in a saucepan, stirring until smooth.
• Place the wings in a large bowl. Pour the jam sauce over wings and toss to coat heavily.
• Place the chicken wings in a large baking dish sprayed with nonstick cooking spray.
• Bake for 30 to 35 minutes. Check for doneness.
• Serve the wings hot or place in a covered warming dish or crock pot on low setting until ready to serve.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

RASPBERRY CHICKEN WINGS

Steps:

• In small bowl, combine the barbeque sauce, jam, chopped onion, jalapenos, 1 t garlic, 1 t Liquid Smoke if desired and salt.
• Mix well.
• Cover and refrigerate for at least 2 hours.
• Cut chicken wings into 3 sections.
• Discard wing tip section.
• Place the chicken wings in a greased 15x10" baking pan.
• Top with sliced onion and remaining garlic.
• Combine the water and remaining Liquid Smoke if desired.
• Pour over wings.
• Cover and bake at 350 for 30 minutes or until juices run clear.
• Transfer wings to a greased broiler pan.
• Brush with sauce.
• Broil 4-6" from the heat for 20-25 minutes, turning and basting every 5 minutes until wings are well coated.

RASPBERRY INFERNO SAUCE

Steps:

• Place the chipotle chile, adobo sauce, jalapeno pepper, and raspberry preserves in a food processor. Pulse until peppers are chopped and sauce is smooth, about 5 or 6 pulses. Refrigerate until ready to use.

SWEET AND SPICY RASPBERRY CHICKEN WINGS

Steps:

• Step 1: In a heavy-bottomed medium saucepan over medium heat, heat 1 tablespoon canola oil. Add 1/2 cup minced yellow onion and cook, stirring often, until golden, about 5 minutes.
• Step 2: Add 1 minced garlic clove and cook until fragrant, about 1 minute.
• Step 3: Stir in 6 ounces (1 1/3 cups) raspberries, 1/3 cup plus 1 tablespoon packed light brown sugar, 1 tablespoon light molasses, 2 tablespoons cider vinegar, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato ketchup, 2 teaspoons Dijon mustard and 1/2 teaspoon hot red pepper sauce. Bring to a simmer.
• Step 4: Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes.
• Step 5: Transfer to a blender and puree the raspberry mixture. Separate into two portions and let cool. Reserve one portion for the glaze and one for dipping later.
• Step 6: Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper and spray with vegetable oil spray.
• Step 7: Pat dry 4 pounds chicken wings with a paper towel. Toss them in a large bowl with 2 tablespoons chili powder (or madras-style curry powder) and 1 tablespoon kosher salt. Spread on the baking sheet.
• Step 8: Roast, turning once, until the wings are browned and show no sign of pink when pierced at the bone with the tip of a knife, about 35 minutes.
• Step 9: 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.
• Step 10: Transfer the wings to a platter and serve warm, with reserved sauce for dipping.