Raspberry Glazed Wings Recipe
Raspberry Glazed Wings Recipe photo by Taste of Home
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Raspberry Glazed Wings Recipe

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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."
TOTAL TIME: Prep: 50 min. + marinating Bake: 50 min.
MAKES:32 servings
TOTAL TIME: Prep: 50 min. + marinating Bake: 50 min.
MAKES: 32 servings


  • 1-1/2 cups seedless raspberry jam
  • 1/2 cup cider vinegar
  • 1/2 cup soy sauce
  • 6 garlic cloves, minced
  • 2 teaspoons pepper
  • 16 chicken wings (about 3 pounds)

Nutritional Facts

4 piece: 182 calories, 9g fat (2g saturated fat), 37mg cholesterol, 343mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 12g protein.


  1. In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.
  2. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.
  3. Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once.
  4. Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings.
  5. Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once. Yield: about 3 dozen.
Originally published as Raspberry Glazed Wings in Taste of Home February/March 2000, p8

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marieb345 User ID: 6844259 84305
Reviewed Jul. 15, 2014

"Simply stated - this are the best wings we have ever made. The family loved it. Didn't change a thing. Have made it a few times now."

Deana Sims User ID: 3477171 37855
Reviewed Aug. 19, 2013

"This is a very delicious way to dress up chicken wings. My husband could not get enough of them even after doubling the recipe."

wandnapper User ID: 5722330 38493
Reviewed Jan. 23, 2011

"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."

skibunny2 User ID: 4985524 29363
Reviewed Jun. 20, 2010

"Use a doubleboiler and the sauce won't burn,stir continually and watch like a hawk."

katlaydee3 User ID: 3741999 68386
Reviewed Jan. 24, 2010

"This recipe did not work out for me. The glaze burnt."

MY REVIEW User ID: 2350474 51594
Reviewed Jan. 19, 2010

"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."

thebluebug User ID: 303782 84284
Reviewed Dec. 17, 2009

"It is simply marvelous, and well liked by all.


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