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Wicked Red Raspberry Wings

Sweet and spicy chicken wings with a crispy baked skin and a tangy red raspberry glaze—perfect for game day, parties, or any occasion that calls for bold flavor and easy prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 2 lbs chicken wings split and tips removed
  • 1 tbsp baking powder aluminum-free
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
For the Red Raspberry Sauce
  • 1 cup red raspberry preserves
  • 1/3 cup hot sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes optional

Equipment

  • baking sheet
  • Wire rack
  • Large bowl
  • Saucepan

Method
 

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack to prevent sticking.
  2. Step 2: Pat chicken wings dry with paper towels to ensure crispiness.
  3. Step 3: In a large bowl, toss wings with baking powder, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
  4. Step 4: Arrange wings in a single layer on the wire rack. Bake 40–45 minutes, flipping halfway through, until golden brown and crispy.
  5. Step 5: While wings bake, combine raspberry preserves, hot sauce, apple cider vinegar, soy sauce, brown sugar, Dijon mustard, minced garlic, and crushed red pepper flakes (if using) in a saucepan over medium heat.
  6. Step 6: Simmer sauce gently for 5–7 minutes, stirring frequently, until slightly thickened and glossy.
  7. Step 7: Toss baked wings immediately in warm raspberry sauce until fully coated.
  8. Step 8: Return sauced wings to the oven for 5 more minutes to set the glaze.
  9. Step 9: Serve wings hot. They pair well with celery sticks or a cooling dip if desired.

Notes

For a gluten-free version, substitute tamari for soy sauce. Add fresh herbs like cilantro or parsley after baking for extra freshness. Store leftovers in an airtight container in the fridge up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to regain crispiness. Wings can also be frozen for up to 2 months.