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Raspberry Glazed Wings

 Raspberry Glazed Wings
"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."
10-12 ServingsPrep: 50 min. + marinating Bake: 50 min.


  • 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)


  • In a large saucepan, combine the jam, vinegar, soy sauce, garlic and
  • pepper. Bring to a boil; boil for 1 minute.
  • 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.
  • 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.
  • 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.
  • Bake 20-25 minutes longer or until chicken juices run clear, turning
  • and basting once. Yield: 10-12 servings.