Updated: Apr 27, 2020
36 chicken wings – cut at the joins and the tips discarded
3 Tsp minced garlic
1 tsp minced ginger
1 minced jalapeño pepper
13 oz jar of raspberry preserves
2 cups of frozen mixed berries, choose a mix without strawberries
1 stick of room temp butter
1/4 cup of sherry vinegar
1 Tsp dried thyme
2 Tsp salt
3 Tsp ground cumin
1 Tsp ground coriander
2 Tsp ground black pepper
1 Tsp dried red pepper flakes
3 Tbsp of Louisiana hot sauce, for hotter wings, double the amount of hot sauce.
Preheat broiler or fire up the grill
In a large bowl place chicken wings, sprinkle the wings with one Tsp of salt and pepper and the dried thyme and toss
In a blender place butter, garlic, ginger, jalapeno, preserves, and pulse to mix.
Add to blender vinegar, hot sauce, and the dried spice, pulse to mix
Now add the frozen berries and set the blender to high until all the berries have been pureed.
On a broiler pan or the grill rack, place the wings in a single layer and cook, and each side about ten minutes or until wings are crispy.
Just as the wings are about done place a 1/4 cup of the sauce in the bowl, remove a third of the wings, and toss in the bowl until wings are completely covered. Remove from bowl and then repeat this step until all wings have been covered. Note: this actually works best if the sauce and wings are placed in a large container with a lid and you can shake the wings and the sauce.
An alternative method of cooking
Preheat oven to 400 degrees F
Place a rack on top of a baking sheet
Spread wings out in a single layer and bake for 8 minutes on each side
In a large skillet over medium-high heat, place a 1/4 cup of sauce and a third of wings.
Stir wings in a saucepan until sauce begins to thicken and creates a glaze on the chicken.
Repeat until all wings are glazed.
The extra sauce will keep in the refrigerator for about a week or so.