Tailgating Tidbits Sweet Raspberry Chicken Wings
Recipe courtesy of Celeste Podojil
2 pounds of chicken wings and/or drummetes (*brinned for 8-16 hours)
1 large jar of raspberry preserves, with our without seeds
1cup of balsamic vinegar
1 red onion, chopped
10 sprigs of Fresh Thyme (or 1 teaspoon dried thyme)
2 tablespoons of butter
2 tablespoons olive oil
Melt butter and olive oil in frying pan over medium heat
Sauté onions until tender and soft, about 7-10 minutes
Add raspberry preserves and balsamic vinegar to pan, whisk together to incorporate flavors
Cook over med low heat 5-7 min, sauce should thicken upon cooking
Add thyme to pan in last 2 minutes
Allow raspberry sauce to cool
Place wings in a clean ziploc bag with some sliced red onion, flat leaf parsely (if you have on hand) ¼ cup kosher salt and ¼ cup sugar, add water to cover and place in fridge.
After 8-16 hours drain, rinse and allow to dry on a few paper towls.
Next, place wings in clean ziploc bag with 3 Tablespoons flour, 1 teaspoon dried thyme, pinch of salt and pepper and shake to coat.
Grill wings for about 15 minutes on each side, turn often.
Remove wings from grill and place in large storage container with a tight fitting lid.
Pour raspberry sauce over wings, cover and shake until coated and serve warm!
Note: This sauce is also great over chicken breast cutlets sautéed in butter in a frying pan.