Sweet & Sticky Raspberry Chicken Wings

So I was thinking about these chicken wings and trying to determine what to write, and I was thinking about how my dad used to take my sisters and I out for Buffalo Wings at Chili’s when we were small – like, all the time. It was always such a treat, and to this day I still shamelessly love Chili’s Buffalo Wings. So many of my favorite memories revolve around food, and I’m guessing I’m not an anomaly in that sense. I’m sure a lot of families are similar.
Which is great, because that kind of explains my obsession with food, right? Food = memories. Which is why I love cooking different things, and having friends over for dinner parties and making crazy cocktails… Its all about creating new, great memories.
Like, with these chicken wings. Sweet and tangy, a little spicy, really, really good. I slightly adapted the recipe from William-Sonoma’s The Weeknight Cook – which was the first cookbook that was ever really mine, given me to my stepmom, an amazing cook herself (see? Another food memory!) Make these for a game or a summer BBQ or really just for yourself for dinner one evening. There are a lot of ingredients but I’ll bet you have most of them in your fridge and pantry.

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Ingredients –

Raspberry sauce
1 tablespoon olive oil
1/2 cup diced sweet onion
1 garlic clove, minced
2 6-oz packages raspberries
1 tablespoon pomegranate molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 teaspoons Dijon mustard
1/4 teaspoon chili sauce

Wings
Cooking spray for the baking sheet (I used Pam)
4 pounds chicken wings
2 tablespoons curry powder
1 tablespoon kosher salt
Green onions, diced, for serving

  1. Make the sauce. Heat the olive oil over medium heat. Saute the onion over medium heat, stirring constantly, until just browning, about 5 minutes. Add the garlic and cook another minute.
  2. Stir in the raspberries, molasses, vinegar, Worcestershire, ketchup, mustard and chili sauce. Bring to a simmer, then reduce the heat to medium-low and simmer until the sauce has thickened, about 10 minutes. Puree the mixture in a blender, and let cool.
  3. Make the wings. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil and spray with cooking spray.
  4. Don’t forget the rinse the wings with cold water and dry with a paper towel – then toss them in the curry powder and salt. Spread on the baking sheet. Roast, turning once, until wings are browned, about 35 minutes.
  5. Brush with some of the raspberry suace, and roast about 2 1/2 minutes more. Turn, brush with more sauce, and then bake another 2 1/2 minutes. Transfer to a platter along with the remaining raspberry sauce. Top with green onions if using. Watch a sports ball game or something while you eat them. 🙂

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