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Raspberry Glazed Wings
Fruity, crispy and craveable, these raspberry glazed wings take a Sunday classic to the next level. Move over buffalo, we smashed this one.
High protein, gluten free, keto, paleo, refined sugar free
SERVES: 3-4
Ingredients
- 1-1/2 cups of Raspberry Chia Smash
- 1/2 cup cider vinegar
- 1/2 cup soy sauce (No Soy Teriyaki Sauce if Paleo)
- 6 garlic cloves, minced
- 2 teaspoons pepper
- 16 chicken wings (about 3 pounds)
Directions
- In a large saucepan, combine the Raspberry Chia Smash, 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 smash sauce and toss to coat
- Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry sauce
- Line a 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 sauce 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
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