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Sweet and Spicy Raspberry Jalapeño Glazed Chicken Wings

A crowd-pleasing dish featuring tangy and spicy raspberry jalapeño glaze for chicken wings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 wings
Course: Chicken
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 2 pounds Chicken Wings Use flats and drumettes for texture variety.
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for more flavor.
  • 1 teaspoon Smoked Paprika Regular paprika works too.
  • to taste Salt Adjust according to taste.
  • to taste Pepper Adjust according to taste.
For the Glaze
  • 1 cup Chad’s Raspberry Jalapeño Jam Can swap with any raspberry jalapeño jam.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 2 tablespoons Apple Cider Vinegar White vinegar is a workable substitute.
  • 2 tablespoons Honey Maple syrup is a great vegan alternative.
  • 2 tablespoons Butter Optional for richness.
For the Garnish
  • 1/4 cup Fresh Cilantro Chopped, for freshness.
  • 2 wedge Lime Squeeze over wings for added flavor.

Equipment

  • baking sheet
  • mixing bowl
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss chicken wings with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange wings in a single layer on a wire rack over the baking sheet.
  3. Bake wings for 35–40 minutes, turning halfway through for even cooking.
  4. Make the glaze by combining jam, soy sauce, apple cider vinegar, honey, and optional butter in a saucepan over medium heat for about 5 minutes.
  5. Once wings are baked, toss in the warm glaze until fully coated.
  6. Garnish wings with cilantro and serve with lime wedges.
  7. For extra crispiness, broil the glazed wings for an additional 2–3 minutes.

Notes

For best flavor, marinate wings in the seasoning for up to an hour before baking. Store leftovers in the fridge for up to 3 days.