Ingredients:
  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

Directions:
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.

5  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