1 1/2 cups E. Waldo Ward Red Raspberry
Preserves(1 1/2 bottles)
1/3 cup balsamic vinegar
1 1/2 teaspoons crushed red pepper
1 package (5 pounds) frozen chicken wings, thawed
1 Preheat the oven to 400° F. Line two baking sheets with aluminum foil.
2 In a small saucepan, combine all the ingredients, except the wings, over medium
heat, stirring until smooth.
3 In a large bowl, toss the wings with half of the jam mixture.
4 Place on the baking sheets and bake for 50 minutes.
Turn the wings and brush with the remaining jam mixture.
6 Bake for 8-10 more minutes or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately.
Note: If you substitute boneless, skinless chicken tenders for the wings, just reduce the
baking time to about 15 minutes. And for a change, you might even want to try this with E. Waldo Ward Peach Jam instead of Raspberry.
Serves about 8 people