Raspberry and Lime Chicken Wings Recipe
Dress up the chicken wings with beautiful pink raspberries. This Asian inspired sweet and sour appetizer follows old fashioned chicken wings recipe but uses raspberries. If you are not a fan of chicken wings try replacing it with your favorite parts of the chicken. People who likes the combination of chicken and fruits definitely needs to try this one.
Preparation time: 15 minutes
Cooking time: 40 minutes
2 lb chicken wings
½ cup raspberry jam (seedless)
1 teaspoon lime zest
1 teaspoon minced garlic
¾ teaspoon crushed red pepper
Salt to taste
2 tablespoons balsamic vinegar
2 tablespoon honey
2 tablespoons lime juice (freshly squeezed is preferred)
2 Tablespoons Worcestershire sauce
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 easy to eat.
Make the sauce by adding ½ cup raspberry jam to a saucepan over medium heat along with 1 teaspoon lime zest, 1 teaspoon minced garlic, ¾ teaspoon crushed red pepper, 2 tablespoons balsamic vinegar, 2 tablespoon honey, 2 tablespoons lime juice, 2 Tablespoons Worcestershire sauce and salt (if needed). Bring to a boil and cook for a minute; taste it add seasonings if 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 3-4 hours.
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 30-35 minutes turning once or twice during the process until chicken cooks completely.
In the meantime heat refrigerated second portion sauce to 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.
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; 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 healthier version
For variations use different fruit preserve in this recipe.
Substitute Worcestershire sauce with soy sauce.