Raspberry Jalapeno Chicken Wings Sweet Spicy Like Antonio Banderas Recipe 445

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.

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.