Spicy Raspberry Chicken Wings

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

Servings: 2-3

Ingredients

20-30 chicken wing portions

1 (10.5 oz) jar of Gotta Be Penelopes Raspberry Hot Pepper Jelly

¼ cup Apple Cider Vinegar

2 TBSP Low Sodium Soy Sauce

2 TSP Garlic Powder

Steps

Whisk together the last 4 ingredients in a medium saucepan and bring to a boil.

Reduce heat and keep on low heat. Cook your chicken wings either by deep frying, air

frying or baking until crispy. I personally like air frying with vegetable oil and salt/pepper.

Transfer wings to a large cookie tray and keep warm in oven. Spoon raspberry sauce

over them to coat. You can bake them or just eat them while they are hot. Serve with

celery/carrot sticks and blue cheese/ranch dressing. This sauce is also delicious on

chicken tenders, turkey or smoked pork. Store leftover sauce in an airtight container in

the fridge.

Our Apricot and Pineapple can also be made into a sauce using this recipe and served

on wings as well.