Razzy Jazzy Wings
Makes about 50 pcs.
Ingredients:
5 pounds of raw chicken wings
(I love the frozen bags with both the flat of the wing and drumette separated, but if your up to cutting, go for it!)
5 pounds of raw chicken wings
(I love the frozen bags with both the flat of the wing and drumette separated, but if your up to cutting, go for it!)
For the Glaze:
1 1/2 cup of raspberry preserves
1 1/2 cup of raspberry preserves
1 tablespoon red pepper sauce
1 tablespoon fresh garlic, minced
1 jalapeno pepper, seeded and minced (Really Minced. I mean tiny bits!)
(more if you like it hot)
1 tablespoons soy sauce
1 tablespoon fresh garlic, minced
1 jalapeno pepper, seeded and minced (Really Minced. I mean tiny bits!)
(more if you like it hot)
1 tablespoons soy sauce
1 tablespoon Worcestershire
2 teaspoons prepared yellow mustard
¼ teaspoon ground black pepper
Salt to taste
2 teaspoons prepared yellow mustard
¼ teaspoon ground black pepper
Salt to taste
Directions:
In a sauce pan, whisk all glaze ingredients until well combined. Cook on medium high heat until smooth, about 5 minutes and cool. I think the secret to good baked wings is to marinade them for 15 minutes or up to several hours if you have the time. Add half of the glaze to a large plastic zip lock bag and add chicken to it. Zip closed and let marinade in the refrigerator. Turn bag to coat chicken pieces a few times while marinating. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with foil. Place the chicken on the sheet and bake uncovered for 35 to 40 minutes. Pull chicken from oven and brush or spoon over the remainder of the glaze and bake for another 8 to 10 minutes or until chicken is done, brown and nicely caramelized.
In a sauce pan, whisk all glaze ingredients until well combined. Cook on medium high heat until smooth, about 5 minutes and cool. I think the secret to good baked wings is to marinade them for 15 minutes or up to several hours if you have the time. Add half of the glaze to a large plastic zip lock bag and add chicken to it. Zip closed and let marinade in the refrigerator. Turn bag to coat chicken pieces a few times while marinating. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with foil. Place the chicken on the sheet and bake uncovered for 35 to 40 minutes. Pull chicken from oven and brush or spoon over the remainder of the glaze and bake for another 8 to 10 minutes or until chicken is done, brown and nicely caramelized.
Copyright © 2010 Kathy Larson Rogers
