Saturday, April 18, 2015

Sweet and Spicy!


3/4 cup seedless raspberry jam
1/4 cup cider vinegar
1/4 cup soy sauce
1 tsp garlic powder
1 tsp course ground black pepper
3 lbs whole chicken wings


In a saucepan, combine all ingredients except chicken and bring to a boil.  Boil for one full minute. Cut and separate chicken wings, discarding wing tips.  Place chicken wings in a large bowl and add rasperry mixture.  Toss wings to coat.  Cover and refrigerate 3-4 hours.

Line a 10x15 baking pan with foil.  Using a slotted spoon, remove chicken wings from bowl and place on pan.  Reserve the remaining marinade.  Bake wings at 350 degrees for 30 minutes, turning once.

Re-heat reserved marinade.  Brush over the wings and bake for an additional 25 minutes.


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