Raspberry Glazed Chicken Wings
Serve wings this holiday season … with a festive twist! This crowd-pleasing appetizer features a sweet and spicy glaze made with fresh raspberries and pairs well with Lift Bridge Getaway Pilsner.
- 1 tablespoon canola oil
- ½ cup minced yellow onion
- 1 garlic clove, minced
- 2 packages (6 ounces or 1⅓ cups each) raspberries
- ⅓ cup plus 1 tablespoon packed light brown sugar
- 1 tablespoons light molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato ketchup
- 2 teaspoons Dijon mustard
- ½ teaspoon hot red pepper sauce
- Vegetable oil spray for the baking sheet
- 4 pounds chicken wings
- 2 tablespoons Lunds & Byerlys Madras Curry Seasoning
- 1 tablespoon kosher salt
- Heat the oil in heavy-bottomed, medium saucepan over medium heat.
- Add the onions and cook, stirring often, until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the raspberries, brown sugar, molasses, vinegar, Worcestershire sauce, ketchup, mustard and hot red pepper sauce and bring to a simmer. Note: for a less spicy sauce, reduce amount of hot red pepper sauce to ¼ teaspoon.
- Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes.
- Transfer to a blender. With the blender lid ajar, puree the raspberry mixture.
- Separate into two portions and let cool. Reserve one portion for the glaze and one for dipping later.
- Heat oven to 425 F. Line a large rimmed baking sheet with parchment paper and spray with the oil.
- Pat the chicken wings dry with a paper towel then toss them in chili powder and salt together in a large bowl. Spread on the baking sheet.
- Roast, turning once, until the wings are browned and show no sign of pink when pieced at the bone with the tip of a knife, about 35 minutes.
- Brush with some of the sauce and roast until glazed, about 2½ minutes. Turn, brush with more sauce, and bake until glazed, about 2½ minutes longer.
- Transfer remaining sauce to a small serving bowl. Transfer the wings to a platter and serve warm, with remaining sauce for dipping.
Recipe source: Driscoll’s