Best Raspberry Habanero Wings Recipes
RASPBERRY GLAZED WINGS
"These fruity glazed wings are a staple at our house," says Sue Seymour of Valatie, New York. "They're a super finger food when entertaining and also make a tasty entree."
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h40m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. , Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture., Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once. , Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings. , Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 129mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 5g protein.
RASPBERRY HABANERO MARINADE
This marinade is sneaky, in that people are initially fooled by the sweet raspberry flavor, then the heat of the Habaneros hits your taste buds like a runaway train. Recommended cuts: Shrimp (2 to 3 hours); poultry breasts (4 to 6 hours) From: Marinades by Jim Tarantino.
Provided by Chef Sean 2
Categories Raspberries
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil.
- Reduce the vinegar to 1/3 cup, strain, and discard the solids.
- Return the vinegar to the saucepan.
- Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain.
- Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes.
- Cool to room temperature and add the orange juice.
- This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.
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