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Raspberry Barbecue Wings

 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 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.

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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.
Nutritional 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