Raspberry Chicken Wings Recipe

Raspberry Chicken Wings

Chicken wings are inexpensive and tasty. You can buy them frozen, but the fresh ones are tastier. Wings in general come with the tips already cut off, but if not, just cut them off at the joint. Feathers can be taken off easily after cooking, or after you pre-boil them.

When serving, make sure you have plenty and supply napkins.

1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) pkg. frozen chicken wings, thawed

Preheat the oven to 400F.

Line a baking sheet with aluminum foil.

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.

Stir until smooth.

In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes.

Brush wings with the remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately.

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