4 years ago

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



  1. Heat the oil in heavy-bottomed, medium
    saucepan over medium heat.

  2. Add the onions and cook, stirring
    often, until golden, about 5 minutes. Add the garlic and cook until fragrant,
    about 1 minute.

  3. 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.

  4. Reduce the heat to medium-low and
    simmer, stirring often, until the raspberries are soft and the juices are
    slightly thickened, about 10 minutes.

  5. Transfer to a blender. With the blender
    lid ajar, puree the raspberry mixture.

  6. Separate into two portions and let
    cool. Reserve one portion for the glaze and one for dipping later.


  1. Heat oven to 425 F. Line a large rimmed
    baking sheet with parchment paper and spray with the oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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