These Red Raspberry Wings are wickedly delicious! A little hot, a little sweet, a little tangy, and absolutely addictively delicious! Perfect for the Super Bowl, and any other occasion that you can think of to enjoy one of America’s favorites!
These wings are lip smackin’, finger lickin’, chin swipin’ goooood! Normally, I’m not a big fan of raspberries, but these bejeweled, ruby red babies magically changed my mind about not liking them!
And because we eat with our eyes first, they had me at first glance, before I had even taken a single bite! Their color is just so gorgeous that you want to dive right in as soon as they’re out of the pan! (But trust me. Don’t do this or they will burn your tongue right off. Don’t ask me how I know this. But I talk funny now.)
And speaking of “pan”, there are several ways to cook them. You can bake them in the oven for about an *hour (*for large ones) in either a baking dish, a foil-lined baking sheet, or on a rack placed over a lined baking sheet. This is the easiest, less messy than the second method, and will result in a very lightly crispy skin.
The second method is to dredge them in *seasoned flour, (*salt, pepper, garlic powder, and paprika), lightly coating all sides…
…and then frying them as I have done in this version: “Nashville Hot Chick-fil-A Wings with Cool Pickle Dip!“.
This results in the crispiest skin of all three methods, and is the way I prefer them the best, actually. But, because I was tired and out of oil, and the weather was just too crappy for the third method, I just baked them and everything turned just fine.
The third method is to slow-roast them on the grill or on your smoker. This will also result in a decently crispy skin!
You’ll find my directions for smoking wings easily in this recipe: “Smokey Chipotle Dr. Pepper Barbecued Wings“! And part one (pre sauce) will look like this!
But, no matter which method you prefer to use, starting with a good base for baking, smoking and grilling, to me is a must!
I simply used my own multi-purpose rib rub. It is lightly sweet, loaded with wonderful flavor, and has a little kick all on its own. You’ll find my recipe for that right here.
You can go light on the rub, or coat them a bit more like I did below. And BTW, I don’t know why it’s called “rub”, because you don’t actually rub it on or in. Sprinkle all sides with the mixture and leave it be. Trying to rub it in will just clump it up and leave bald spots.
While the wings are cooking, whip up that divine sauce! Add all ingredients to a small saucepan, whisk well to mix, and heat over medium heat until the mixture comes to a simmer.
Then turn down the heat to low, and continue to simmer and whisk for 5 minutes. Remove the lava-hot sauce from the heat, and set aside to cool down a bit and thicken.
When the wings are done, toss wings, a few at a time, into the raspberry barbecue sauce to nicely coat, placing them back onto your baking sheet or pan, and bake them 5 more minutes to set the sauce.
The sauce will be lightly bubbly and sticky. These are messy-face, sticky fingers, and how-did-I-get-this-in-my-hair kind of wings. In other words, “perfect“! So be sure to have lots of napkins handy!
Though just in time for the Super Bowl, which BTW would be a hit and the first to disappear, they’re good for ANY party, get-together, occasion, and even for a lunch or super fun weeknight supper!
And you can easily adjust the heat level, sweetness, or make a double batch! The tartness or sweetness of your raspberries will let you know how much several of the ingredients can be adjusted. (*Mine were VERY tart.)
I do hope you give them a try! So have fun, enjoy life to the fullest, and always hold hands when crossing the street!
*For all of my wing recipes, just simply click –> –> HERE.
These wickedly delicious raspberry wings will have you wishing you doubled this recipe!
- For Wings:
- 12 large wing drumettes and flats, patted dry
- 2 Tbl. melted butter, for basting halfway through baking time
- 1 Tbl. of my homemade Rub, or use your own favorite (use link provided in my blog to get to mine)
- For Sauce:
- 1 cup barbecue sauce, I used Sweet Baby Ray's Original
- 1 cup red raspberry preserves
- 1 cup frozen raspberries, unsweetened, thawed
- 1 Tbl. apple cider vinegar
- 1 Tbl. butter
- 1 Tbl. + 1 tsp. honey, or to taste for sweetness
- 1/2 tsp. regular table mustard, I used French's
- 1/2 tsp. sriracha hot sauce, or your favorite hot sauce, add more to taste for more heat
- 1/4 tsp. garlic powder
- 1/4 tsp. chipotle powder, ok to sub cayenne
- a little salt and pepper to taste
- Preheat oven to 375º F. Line a baking dish or baking sheet with foil. Spray with non-stick spray.
- Place wings onto prepared surface, lightly spinkle with rub, turn, lightly coat other side.
- Pop into preheated oven and bake for 25 minutes. Then baste with butter, turn, baste other sides, and bake 25 minutes longer. Remove from oven and toss into prepared raspberry sauce, a few at a time coating well, and place back onto baking sheet. (*You can use the same one, or line another baking sheet with foil, and spray and bake on that one.) Bake 5 minutes longer to set sauce. Let cool a bit, then serve with extra sauce for dipping.
- For Raspberry Sauce:
- While wings are cooking, in small saucepan, whisk together well all of the sauce ingredients. Heat, over medium heat, to a simmer. Reduce heat, and whisk and simmer for 5 minutes. Set aside to cool down.