Raspberry Barbecue Wings

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  • 2/3 cup barbecue sauce
  • 2/3 cup seedless raspberry jam
  • 3 tablespoons finely chopped onion
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 2 teaspoons minced garlic, divided
  • 2 teaspoons liquid smoke, optional, divided
  • 1/4 teaspoon salt
  • 15 chicken wings (about 3 pounds)
  • 1 small onion, sliced
  • 1 cup water


  1. In a small bowl, combine barbecue sauce, jam, chopped onion, peppers, 1 teaspoon garlic, 1 teaspoon liquid smoke if desired and salt; mix well.
  2. Cover and refrigerate at least 2 hours.
  3. Preheat oven to 350°.
  4. Cut chicken wings into three sections; discard wing tip section.
  5. Place chicken wings in a greased 15 by 10 by 1-inch baking pan.
  6. Top with sliced onion and remaining garlic.
  7. Combine water and remaining liquid smoke if desired; pour over wings.
  8. Cover and bake at 30 minutes or until juices run clear.
  9. Transfer wings to a greased broiler pan; brush with sauce.
  10. Broil 4-6 inches from heat 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.
  11. Yield: 2 1/2 dozen.

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