Posted On June 23, 2017
3/4 cup seedless raspberry jam
1/4 cup cider vinegar
14 cup soy sauce
13 (about 3 lbs) whole chicken wings
In a saucepan, combine jam, vinegar, soy sauce, garlic and 1 teaspoon black pepper. Bring to a boil for 1 minute.
Cut chicken wings into 3 sections and discard wing tips. Place wings in a large bowl, add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours.
Line 10×15-inch baking pan with foil and grease the foil. Use slotted spoon to place the wings in the pan and reserve marinade. Bake at 350 degrees for 30 minutes and turn once.
Cook reserved marinade for 10 minutes, brush over wings and bake 25 minutes longer.
Farberware Purecook Hybrid Ceramic Nonstick Bakeware Baking Sheet and Cookie Pan, 10″ x 15″, Aqua