Raspberry-Sriracha Glazed Chicken Wings

June 15, 2020

This weekend we decided to give my hubby his Father's Day gift early!
This gem was a find at Targets Dollar Spot area for only $5!
My husband loves to grill so when I stumbled across this recipe book I had to snatch it up and thank goodness I did because there were only three left.


I really didn't want to give it to him early but when the man wants to cook a kebab and you have the perfect kebab book tucked away in your secret hidden gift stash drawer you just have to whip it out!
Doesn't that look amazing!



While we were waiting for the deliciousness to grill me and the babe played out in our new greenhouse.
I just love sitting out there watching the plants grow and thrive. I am amazed at how wonderful our plants are doing!


Even sitting inside my greenhouse I could smell the yummy raspberry and sriracha lingering and boy was it smelling good! After eating we decided to be silly and snap some cute photos! Look at those cute duck lips!! Ha!


Ok, I know you are ready to see the recipe so here goes!
But be prepared the wings need to marinate for 2-3 hours for the best flavor.

Raspberry-Sriracha Glazed Chicken Wings

1/2 pounds chicken wings
1/4 t. salt
1/4 t. black pepper

marinade and glaze:
1/2 c. raspberry preserves (seedless)
1/4 c. soy sauce
1/4 c. dry sherry
Juice of 1 lemon
3 T. Sriracha sauce
2 T. water
2 cloves garlic, minced
1 T. honey
1/2 t. white pepper
1/4 t. onion powder
1 T. unsalted butter

for garnish:
2 green onions, chopped
1 T. toasted sesame seeds

Directions:

1. Combine all the ingredients for the marinade, except for the butter. Divide the mixture into two equal parts. Use half the marinade to soak the wings for 2-3 hours. To make the glaze, use the remaining half of the mixture by placing into a pot and boil for two to three minutes. Place in the fridge until ready to use.

2. Preheat your grill to a medium high heat. 

3. Place wings directly over the heat. Cook about 12-15 minutes. Cook to an internal temperature of 165 degrees. Once internal temps are reached begin basting with the glaze. Layer that glaze on for best flavor!

4. Remove from grill and garnish. Enjoy!

**For a vegan option use large pieces of tempeh or firm tofu.


Trust me, these are amazing! And the spice is just right! The heat follows and lingers in your mouth but blends so nicely with the sweet that you don't even break a sweat! My kids ate them up and never even complained about them being spicy.

What did you cook this weekend?



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3 comments

  1. Chicken wings are my favourite food (along with pizza). They have wing night at the Shinglemill restaurant on our lake. I get a dozen with Thai sauce. They are big meaty ones with crispy skin - just they way I like them. When we get home, hopefully by July, I'm going to go get some! - Margy

    ReplyDelete
  2. I love anything with sriracha but hadn't thought about incorporating a fruity angle - these sound very tasty! I'm saving this recipe :)

    ReplyDelete
  3. These do look delicious for sure. I like that they are overall simple to make. I don't know how you waited the 2-3 hours. LOL

    ReplyDelete

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