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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."
Originally published as Raspberry Glazed Wings in Taste of Home February/March 2000, p8
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Reviewed on Jan. 23, 2011 by wandnapper
The vinegar was overpowering both while cooking and eating. The chicken fat kept the coating from caramelizing and sticking to the wings. A lot of work for very little reward.
Reviewed on Jun. 20, 2010 by skibunny2
Use a doubleboiler and the sauce won't burn,stir continually and watch like a hawk.
Reviewed on Jan. 24, 2010 by katlaydee3
This recipe did not work out for me. The glaze burnt.
Reviewed on Jan. 19, 2010 by enonwosdog
I made these wings for a family reunion in November and everyone loved them. I had doubled the recipe and they were all eaten. This is an excellent recipe.
Reviewed on Dec. 17, 2009 by thebluebug
It is simply marvelous, and well liked by all.Yummy
It is simply marvelous, and well liked by all.
Yummy
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