Rockin’ raspberry chicken wings


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There’s no way to fully explain how fabulous these babies are, you just have to make them & tuck in to really get the full effect.  I joined one of those recipe email syndicates (yes, syndicate –read on).  I’m the nerd in the school yard when it comes to those things, because I always send off a winner of a recipe, and get back the most horrendous excuse for a dish ever.  I’m convinced these things are initiated by bossy non-foodies who sit in front of their computers and laugh like Dr Evil at people like me.  Except this time.  This time I hit the big-time.  The jackpot, baby.  The shiny Aston Martin DBS hanging precariously from the ceiling.  Alright, I admit – it’s not that amazing.  But try it out anyway, you won’t be sorry.

This is how it goes… (serves 6)

1 ½ cups raspberry jam – quality in, quality out, so St. Dalfour if you can!

1/3 cup balsamic vinegar

3 tbsp soy sauce – we only endorse Kikkoman here, ok?

1 ½ tsp crushed dried red chillies

2 kg chicken wings, tips removed (I know a gal who has a small addiction to crunching on the wing tips, so perhaps remove them at your peril?)


And then…

It’s really simple: Preheat your oven to 180’C.  Combine all the ingredients together in a big bowl – get in there with your hands to get the flavours deep into those flappers.  Bake in the oven for 45-50 minutes, or until wings are crispy and cooked through.

You could serve them as a snack at a braai to hold everybody over until the meat has been cooked.  For a more swanky ‘do, separate the joints & discard the wing tips before you cook them – they’ll turn into bit-size pieces of heaven.  Bam!

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