5 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.

Ingredients

Raspberry Sauce

  • 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

Chicken Wings

  • Vegetable oil spray for the baking sheet
  • 4 pounds chicken wings
  • 2 tablespoons Lunds & Byerlys Madras Curry Seasoning
  • 1 tablespoon kosher salt

Directions

Raspberry Sauce

  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.

Chicken Wings

  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