Who invented the Buffalo wings? Wikipedia says, “One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar along with her husband Frank.”
Wikipedia goes on to say, “A Buffalo wing, Buffalo chicken wing, hot wing, or wing, in the cuisine of the United States, is a chicken wing section that is generally deep-fried, unbreaded, and coated in vinegar-based cayenne pepper hot sauce.”
Our featured chicken wing is more of an Asian style preparation. It does have some cayenne flacks in it, but we promise it will not be real spicy to the palate.
Here is what you will need:
To start you will need five (5) pounds of thawed chicken wings. Next line a 13 X 9 inch glass baking pan with aluminum foil. Place and arrange thawed chicken wings, top side down into prepared baking pan.
In a large measuring cup of medium mixing bowl mix together the following ingredients:
1 ½ cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 ½ tsp. crushed red pepper
1/2 tsp. sesame seeds
I find there is no need to heat the jam to liquefy it. But if it is easier you can do the following:
In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth, then add sesame seeds.
Pour raspberry sauce over chicken wings, coating the wings. Make sure your wings are thawed well so that there is no water being add to the sauce while baking.
Place baking pan into a preheated 400 degree oven and bake 30 minutes. After 30 minutes turn chicken wings up and bake another 20 minutes or until wings are 165 degrees internal temperature.
Remove and let cool 5 minutes. Turn wings onto a serving platter.
If you are having a gathering with several other plated foods, place the serving platter of Spicy Raspberry Chicken Wings about the other dishes and enjoy.
Oh by the way, if a guest does complain of the wings being spicy, put it out with a small glass of milk.
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