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Raspberry Barbecue Wings

I came up with this recipe when I got tired of the same old wings. These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers. The sauce is also excellent on pork...and is great for dipping. -Sandra Fisher, Missoula, Montana

10 ServingsPrep: 15 min. + chilling Bake: 50 min.

Ingredients

2/3 cup barbecue sauce
2/3 cup seedless raspberry jam
3 tablespoons finely chopped onion
1 to 2 jalapeno peppers, seeded and finely chopped
2 teaspoons minced garlic, divided
2 teaspoons Liquid Smoke, optional, divided
1/4 teaspoon salt
15 chicken wings (about 3 pounds)
1 small onion, sliced
1 cup water

Directions

In a small bowl, combine the barbecue sauce, jam, chopped onion,
peppers, 1 teaspoon garlic, 1 teaspoon Liquid Smoke if desired and
salt; mix well. Cover and refrigerate for at least 2 hours.
Cut chicken wings into three sections; discard wing tip section.
Place the chicken wings in a greased 15-in. x 10-in. x 1-in. baking
pan. Top with sliced onion and remaining garlic. Combine the water
and remaining Liquid Smoke if desired; pour over wings. Cover and
bake at 350° for 30 minutes or until juices run clear.
Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6
in. from the heat for 20-25 minutes, turning and basting every 5
minutes or until wings are well coated. Yield: 2-1/2 dozen.

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Raspberry Barbecue Wings (continued)

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 3 pieces equals 197 calories, 9 g fat (2 g saturated fat), 37 mg cholesterol, 231 mg sodium, 17 g carbohydrate, trace fiber, 12 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer