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:10-12 servings
TOTAL TIME: Prep: 50 min. + marinating Bake: 50 min.
MAKES: 10-12 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, 0g 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: 10-12 servings.
Originally published as Raspberry Glazed Wings in Taste of Home February/March 2000, p8

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marieb345 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 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 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 29363
Reviewed Jun. 20, 2010

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

katlaydee3 68386
Reviewed Jan. 24, 2010

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

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 84284
Reviewed Dec. 17, 2009

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


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