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
- 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
- In a small bowl, combine barbecue sauce, jam, chopped onion, peppers, 1 teaspoon garlic, 1 teaspoon liquid smoke if desired and salt; mix well. Cover and refrigerate at least 2 hours.
- Preheat oven to 350°. Cut chicken wings into three sections; discard wing tip section. Place chicken wings in a greased 15x10x1-in. baking pan. Top with sliced onion and remaining garlic. Combine water and remaining liquid smoke if desired; pour over wings. Cover and bake at 30 minutes or until juices run clear.
- Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 in. from heat 20-25 minutes, turning and basting every 5 minutes or until wings are well coated. Yield: 2-1/2 dozen.
Originally published as Raspberry Barbecue Wings in Taste of Home October/November 2003, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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