Ingredients
1-1/2 cups seedless raspberry jam1/2 cup cider vinegar1/2 cup soy sauce6 garlic cloves, minced2 teaspoons pepper16 chicken wings (about 3 pounds)
Preparation
In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.
Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.
Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once.
Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings.
Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.
