Ingredients
2/3 cup barbecue sauce2/3 cup seedless raspberry jam3 tablespoons finely chopped onion1 to 2 jalapeno peppers, seeded and finely chopped2 teaspoons minced garlic, divided2 teaspoons liquid smoke, optional, divided1/4 teaspoon salt15 chicken wings (about 3 pounds)1 small onion, sliced1 cup water
Preparation
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.
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.
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.
