Baked Raspberry Chicken Wings Recipe

  • on April 25, 2017
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Baked Raspberry Chicken Wings Recipe

Baked Raspberry Chicken Wings Recipe

Baked Raspberry Chicken Wings Recipe

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.

Recipe Info:

  • 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.
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