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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 |