Sweet and spicy raspberry chicken wings are a popular dish that combines the fruity sweetness of raspberries with the spicy kick of chicken wings. The wings are typically coated in a blend of breadcrumbs, spices, and raspberry puree, which adds a unique flavor profile to the dish
Chef and cookbook author Rick Rodgers developed this wonderful appetizer that’s sure to become an entertaining favorite. Fresh raspberries add a juicy twist to these easy and tasty raspberry chicken wings. The sweet and spicy raspberry sauce could also work with salmon or pork loin.
Sweet and Spicy Raspberry Chicken Wings Ingredients
- 1 tablespoon canola oil
- 1/2 cup minced yellow onion
- 1 garlic clove, minced
- 6 ounces (1 1/3 cups) raspberries, such as Driscoll’s
- 1/3 cup plus 1 tablespoon packed light brown sugar
- 1 tablespoon light molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato ketchup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot red pepper sauce
- 4 pounds chicken wings
- 2 tablespoons chili or madras-style curry powder
- 1 tablespoon kosher salt
INSTRUCTION
- Heat one tablespoon of canola oil in a heavy-bottomed medium saucepan over medium heat. Add 1/2 cup of minced yellow onion and simmer for about 5 minutes, stirring frequently, until golden.
- Add one minced clove of garlic, and simmer for one minute or until fragrant.
- Add 6 ounces (1/3 cups) raspberries, 1/3 cup + 1 tablespoon of packed light brown sugar, 1 tablespoon of light molasses, 2 tablespoons of cider vinegar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of tomato ketchup, 2 teaspoons of Dijon mustard, and 1/2 teaspoon of spicy red pepper sauce. Heat through to a simmer.
- After the raspberries are mushy and the juices have slightly thickened, reduce the heat to medium-low and simmer, stirring frequently, for about ten minutes.
- Move the raspberry mixture to a blender and purée it. Divide into two equal portions and set aside to cool. Set aside a piece for dipping and another for the glaze.
- Set oven temperature to 425 F. Grease a large rimmed baking sheet with vegetable oil spray after lining it with parchment paper.
- Using a paper towel, pat dry four pounds of chicken wings. Add them to a big bowl along with 1 tablespoon kosher salt and 2 tablespoons of chili powder (or curry powder made in Madras). Arrange in a spreading manner on the baking sheet.
- Roast the wings for approximately 35 minutes, flipping them once, or until they are browned and the tip of a knife pierces through them without leaving any pink residue.
- Brush with part of the sauce and roast until glazed, about 2 1/2 minutes. After flipping and adding extra sauce, bake for an additional 2 1/2 minutes or until glazed.
- Move the wings to a serving dish and serve them hot, along with the saved sauce for dipping.