Baked Raspberry Chicken Wings Recipe
Chicken wings are one of the foods that can be found in every home, especially in the games season; instead of using same sauce to make the wings try this raspberry sauce with a touch of balsamic vinegar; it can be served as an appetizer for parties or as a snack for lazy weekends.
- Servings: 4
- Preparation time: 2 hours 10 minutes (marinating time included)
- Cooking time: 50 minute
- 2 lb chicken wings
- ¾ cup raspberry jam (seedless)
- 1 teaspoon minced garlic
- ¾ teaspoon crushed red pepper
- Salt to taste
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 Tablespoons soy sauce (low sodium is preferred)
- Cooking spray
Preheat oven to 375 degrees F. Line a rimmed baking sheet with heavy duty foil and coat with non-stick cooking spray. Set aside.
Clean the chicken wings under running water; Pat them dry with paper towels. Split the joints; separate them from drumsticks; remove the tips to make it more convenient to eat.
Make the sauce by adding ¾ cup raspberry jam to a saucepan over medium heat along with 1 teaspoon minced garlic, ¾ teaspoon crushed red pepper, 3 tablespoons balsamic vinegar, 2 tablespoon honey and 2 Tablespoons soy sauce. Bring to a boil and cook for a minute; taste it adjust seasonings and quantities as needed. Off the heat; divide sauce into two portions; cover and refrigerate the second portion for further use.
Add chicken wings to the first portion of the sauce in a large bowl; toss to coat well. Use your hands or spoons and make sure to distribute the sauce equally between wings. Cover and refrigerate for 2 hours at least.
Take the marinated chicken out of refrigerator; discard the marinade. Arrange coated wings on prepared baking sheet in a single layer and bake them at 375 degrees F for 50 minutes turning once or twice during the process until chicken cooks completely.
In the meantime heat refrigerated second portion sauce in a saucepan over medium flame; bring to a boil; reduce the heat to low; cook uncovered for 2-3 minutes or until sauce thickens slightly. If the sauce is thin use ½ teaspoon cornstarch with 2 tablespoons water to get the desired consistency.
Take the tray out of oven when it’s done; transfer to a serving bowl; pour the sauce over the wings; toss until well coated; sprinkle a teaspoon of sesame seeds if you like; serve immediately.
Notes & Tips:
- For easy cleanup make sure to use a foil in the baking sheet.
- You can store the extra sauce in the refrigerator for 1 week.
- Balsamic vinegar can be replaced with apple cider vinegar, rice wine vinegar.
- You may use other selected parts of chicken for this recipe.
- Baking time varies according to the thickness of the chicken.
- Take skin off the wings for fat free version
- For variations use different fruit preserve in this recipe.
- If you don’t have soy sauce on hand replace it with Worcestershire sauce.