Chef and cookbook author Rick Rodgers developed this wonderful appetizer that’s sure to become an entertaining favorite. Fresh raspberries add a juicy twist to these easy and tasty raspberry chicken wings. The sweet and spicy raspberry sauce could also work with salmon or pork loin.
Prep Time:
15 minutes
Cook Time:
60 minutes
Serves:
8 to 10
Ingredients
1 Tbsp. neutral oil
1/2 Cup yellow onion, chopped
1 Garlic clove, chopped
2 Packages 6 ounces each) Driscoll's Raspberries
1/3 Cup plus 1 tablespoon brown sugar
2 Tablespoons cider vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons ketchup
1 Tbsp. molasses
2 Teaspoons Dijon mustard
1/4 – 1/2 Teaspoon hot red pepper sauce
4 Lbs. chicken wings
2 Tablespoons chili powder or Madras-style curry powder
1 Tbsp. kosher salt
1
POUR 1 tablespoon neutral oil into a medium saucepan.
2
HEAT over medium until oil is shimmering.
3
ADD 1/2 cup chopped yellow onion.
4
COOK and STIR about 5 minutes until golden.
5
ADD 1 chopped garlic clove and COOK and STIR about 1 minute until fragrant.
6
ADD 2 packages (6 ounces each) raspberries.
7
ADD 1/3 cup plus 1 tablespoon brown sugar.
8
ADD 2 tablespoons cider vinegar and ADD 2 tablespoons Worcestershire sauce.
9
ADD 2 tablespoons ketchup and ADD 1 tablespoon molasses.
10
ADD 2 teaspoons Dijon mustard.
11
ADD 1/4 – 1/2 teaspoon hot red pepper sauce, depending on desired spiciness.
12
STIR to COMBINE ingredients and REDUCE heat to medium-low.
13
SIMMER and STIR often until raspberries are broken down and mixture is slightly thickened, about 10 minutes.
14
ALLOW mixture to cool somewhat and TRANSFER to a blender.
15
PUREE mixture and DIVIDE into 2 equal portions.
16
SET ASIDE both portions of raspberry sauce.
17
PREHEAT oven to 425°F.
18
LINE a baking sheet with parchment paper and SPRAY with cooking oil.
19
PAT 4 pounds chicken wings dry with a paper towel and PLACE into a large bowl.
20
SPRINKLE with 2 tablespoons chili powder or 2 tablespoons Madras-style curry powder depending on desired spiciness
21
SPRINKLE with 1 tablespoon kosher salt.
22
TOSS until chicken wings are evenly coated.
23
SPREAD chicken wings in a single layer on prepared baking sheet.
24
BAKE 15 minutes and TURN OVER chicken wings.
25
BAKE 15 – 20 minutes until chicken wings are browned.
26
BRUSH chicken wings with half of 1 portion raspberry sauce and RESERVE remaining unused portion raspberry sauce for serving.
27
BAKE 3 – 5 minutes or until glazed.
28
TURN OVER chicken wings.
29
BRUSH with more raspberry sauce and BAKE 3 – 5 minutes until glazed.
30
TRANSFER wings to a serving platter.
31
SERVE immediately with reserved unused portion of raspberry sauce.
