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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 10 |
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These fruity glazed wings are a staple at our house, says Sue Seymour of Valatie, New York. They're a super finger food when entertaining and also make a tasty entree. Ingredients:
1-1/2 cups seedless raspberry jam |
1/2 cup cider vinegar |
1/2 cup soy sauce |
6 garlic cloves, minced |
2 teaspoons pepper |
16 chicken wings (about 3 pounds) |
Directions:
1. In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.
2. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.
3. Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once.
4. Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings.
5. Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once. Yield: 10-12 servings.
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