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Raspberry Barbecue Wings

Total Time

Prep: 15 min. + chilling Bake: 50 min.

Makes

2-1/2 dozen

I came up with this recipe when I got tired of the same old wings. These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers. The sauce is also excellent on pork and is great for dipping. —Sandra Fisher, Missoula, Montana
Raspberry Barbecue Wings Recipe photo by Taste of Home

Ingredients

  • 2/3 cup barbecue sauce
  • 2/3 cup seedless raspberry jam
  • 3 tablespoons finely chopped onion
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 2 teaspoons minced garlic, divided
  • 2 teaspoons liquid smoke, optional, divided
  • 1/4 teaspoon salt
  • 15 chicken wings (about 3 pounds)
  • 1 small onion, sliced
  • 1 cup water

Directions

  1. In a small bowl, combine barbecue sauce, jam, chopped onion, peppers, 1 teaspoon garlic, 1 teaspoon liquid smoke if desired and salt; mix well. Cover and refrigerate at least 2 hours.
  2. Preheat oven to 350°. Cut chicken wings into three sections; discard wing tip section. Place chicken wings in a greased 15x10x1-in. baking pan. Top with sliced onion and remaining garlic. Combine water and remaining liquid smoke if desired; pour over wings. Cover and bake at 30 minutes or until juices run clear.
  3. Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 in. from heat 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts

3 pieces: 197 calories, 9g fat (2g saturated fat), 37mg cholesterol, 231mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 12g protein.

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