Perhaps it’s no coincidence that grilling season coincides with berry season. The sweet, tart taste of fresh berries lends itself well to so many summer recipes. If you need further proof, look to this recipe for chicken wings, which takes advantage of in-season berries in the form of a wing sauce that’s a little bit sweet, a little bit spicy, and a whole lot delicious. You’ll love the color and the stickiness as much as the flavor. Expect some licking of fingers!
The gourmet-quality sauce can be prepped and cooked in less than fifteen minutes, so consider making a batch even if you’re not planning on wings. The sauce is a knockout on grilled salmon, pork loin, or even ribs. If you’re grilling out, this recipe is an easy way to elevate even the simplest of meats.
If you’re partial to heat, don’t be afraid to adjust the amount of hot sauce (or use something more potent). The sweet taste of the sauce will still shine through, even with the heat turned up. (Try a dash of sriracha sauce for a flavorful kick.)
Don’t forget the step of dusting the wings with chili powder and salt, which deepens the complexity of the flavors and brings out the best in the sauce.
Sweet and Spicy Raspberry Chicken Wings Recipe
- 1 Tbsp. canola oil
- 1/2 cup minced yellow onion
- 1 garlic clove, minced
- 2 pkg. (6 oz. or 1 1/3 cups each) Driscoll’s Raspberries
- 1/3 cup plus 1 Tbsp. packed light brown sugar
- 1 Tbsp. light molasses
- 2 Tbsp. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. ketchup
- 2 tsp. Dijon mustard
- 1/2 tsp. Sriracha-style or hot red pepper sauce (or to taste)
In a medium saucepan, heat canola oil over medium heat. Add the onions and cook, stirring often, until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in fresh raspberries, brown sugar, molasses, vinegar, Worcestershire sauce, ketchup, mustard and sriracha or hot sauce, and bring to a simmer. Reduce heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes. Carefully transfer to a blender. With the blender lid ajar, puree the raspberry mixture. Separate into two portions and let cool. Reserve one portion for the glaze and save one for serving as a dipping sauce.
- Non-stick spray
- 4 lbs. chicken wings
- 2 Tbsp. chili powder or Madras-style curry powder
- 1 Tbsp. kosher salt
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray with non-stick spray. Pat chicken wings dry with a paper towel. In a large bowl, toss wings in chili powder and salt, then spread on the baking sheet. Roast, turning once, until the wings are browned and show no sign of pink when pierced at the bone with the tip of a knife, about 35 minutes. Brush with some of the sauce and roast until glazed, about 2 1/2 minutes. Turn, brush with more sauce, and bake until glazed, about 2 1/2 minutes longer. Transfer remaining sauce to a small serving bowl. Transfer the wings to a platter and serve warm, with remaining sauce for dipping.
Recipe adapted from and courtesy of Driscoll’s Berries.