Fruity Wing Time

Fruit based sauces can give your wings a natural sweetness along with whatever zing you put in it. It also depends on what type of fruit you use. Today's recipe is another one with some kick, coming from a couple of different sources. This is definitely not what I would call a hot wing, but more just sweet and spicy.

Raspberry Chicken Wings

Ingredients:

sauce: 1 tbsp. oil     1/2 c. onion      1 garlic clove      12 oz raspberries      
1/3 c. + 1 tbsp. brown sugar            1 tbsp. light molasses           2 tbsp. cider vinegar       
2 tbsp. Worcestershire                      2 tbsp. ketchup                    2 tsp. Dijon mustard           1/2 tsp. pepper sauce       

wings:  4 lbs. chicken wings           2 tbsp. chili or curry powder      1 tbsp. salt

Directions:

1. Preheat oven to 425.
2. Heat oil and add onions - cook for 5 minutes.
3. Add garlic - cook for another minute.
4. Stir in the rest of the ingredients. 
5. Bring to simmer.
6. Reduce heat to medium low and simmer until raspberries are soft (10 min).
7. Transfer to blender and puree.
8. Divide sauce in half (glaze and dipping).
9. Toss wings in chili/curry powder. 
10. Spread on baking sheet and roast, turning once, for 35 minutes. 
11. Brush with sauce and roast until glazed (app. 2 1/2 minutes).
12. Turn, brush with more sauce and bake another 2 1/2 minutes.
13. Serve with remaining sauce for dipping.

The spice in this is on the mild side, but combining it with the raspberry definitely kicks it up a notch. If you are into spice but worry about it being too hot - it's not!

As always, have fun!