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Raspberry Glazed Chicken Wings #SundaySupper

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Raspberry Glazed Chicken Wings

My husband is a raspberry fiend. He loves anything and everything raspberry, something he gets from his Aunt Anna. When I came across this recipe for raspberry glazed chicken wings I knew I had to try it. We were not disappointed. The raspberry flavor is prominent, not subtle, making these wings on the sweet side. Again, this recipe is doing double duty at the week 7 recipe in the 52 Week New Recipe Challenge and as part of the Sunday Supper Movements finger foods event.

Due to the marinade time, you need to plan ahead when making this recipe.  You need to marinate the wings for at least 4 hours. Cooking time is about an hour. This dish is perfect for a main meal, appetizer or game day snack.

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Raspberry Glazed Chicken Wings

Prep Time: 4 hours, 10 minutes

Cook Time: 55 minutes

Total Time: 5 hours, 5 minutes

Yield: 10 - 12 appetizer servings; 3 meal servings

Raspberry Glazed Chicken Wings

Ingredients

  • 3/4 cup seedless raspberry jam
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon pepper
  • 16 whole chicken wings, cut into 3 pieces, discarding wing tips

Instructions

  1. Place wings in a large bowl and set aside.
  2. In a saucepan combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil and boil for 1 minute. Add raspberry mixture to bowl with wings and toss to coat. Cover and refrigerate for 4 hours.
  3. Line a 15 x 10 x 1 inch rimmed baking sheet with aluminum foil and spray foil with nonstick spray. Preheat oven to 375 degrees F.
  4. Reserving marinade, place wings in single layer on baking sheet.
  5. Bake at 375 degrees F for 30 minutes, turning once.
  6. Meanwhile, bring reserved marinade to a rolling boil and boil for 1 minute. Reduce heat and simmer, uncovered for 10 - 15 minutes.
  7. Brush marinade over wings and bake 20 - 25 minutes longer, turning and basting once, or until check juices run clear.
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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Onion Roasted Chicken and Vegetables

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My Mom had 2 blank cloth-bound journal books that she taped clipped recipes in. She also hand-wrote many, many more. She was a recipe collector just like me. Now that she is no longer with me, I look through her recipes often. She also had 2 recipe boxes that I cherish. This particular recipe I found one evening while I was trying to decide what to make with the chicken in my refrigerator. It sounded good, we love roasted vegetables, and I had all of the ingredients. Although I used all breasts because I had them, you could use thighs too. I wouldn’t suggest legs or wings as they may dry out before the vegetables were done. You could mix up the vegetables too. Try adding some onions or substituting sweet potatoes for the russet potatoes.

This is such an easy recipe. Peel the carrots, chop. Wash the potatoes, no need to peel, chop. Mix, put in your baking dish, bake and enjoy! If you’re making this for a larger crowd, use 2 envelopes of the onion soup mix and 1/2 a cup of oil.

Oven Roasted Chicken and Vegetables

1 envelope Lipton Recipe Secrets Onion Soup Mix

1/4 cup vegetable oil

1/2 teaspoon garlic powder

4 bone-in chicken breast halves

1 pound all-purpose potatoes, cut into chunks

2 carrots, sliced

Preheat oven to 450 degrees F.

In large bowl add soup mix, oil and garlic powder. Whisk until combined. Add remaining ingredients and toss to coat chicken and vegetables evenly. Empty chicken and vegetables into large roasting pan. Arrange chicken breast side up. Bake, uncovered, basting halfway through, 45 minutes or until chicken and vegetables are done.

Makes 4 servings.

Onion Roasted Chicken and Vegetables
Onion Roasted Chicken and Vegetables

Comfort Food at it’s Best – Butter Baked Chicken

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Butter Baked Chicken

My husband LOVES the butter baked chicken dish at Cracker Barrel. He raved and raved about it until one day I had the opportunity to try it. I immediately understood his love affair. It was buttery, tender and delicious. It just melted in my mouth. The gravy was creamy and flavorful. When I mentioned to my Mom how good the dish was, she pulled out her hand-written recipe book and shared a recipe she found a few years ago. (From where, I don’t know!) The recipe calls for chicken breasts but that is not my husband favorite. He prefers dark meat so I substitute chicken thighs for him. You could even use cut up chicken pieces to satisfy everyone. To make this a true comfort food, I serve it with homemade mashed potatoes and a green vegetable. Some of our favorites are corn (OK that’s not green), carrots (nor is that one), green beans and asparagus. (Hubby likes stuffing too.) I keep a couple of cans of evaporated milk on hand just to make this recipe.

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Butter Baked Chicken

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Ingredients

  • 1/2 cup butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 (15 ounce) can evaporated milk, divided
  • 4 chicken breasts, bone in, skin on
  • 1 can cream of chicken soup
  • 3/4 cup water

Instructions

  1. Preheat oven to 350 degrees F. Pour melted butter into a 9 x 13 inch baking dish.
  2. In a shallow bowl or on some waxed paper, combine the flour, salt, pepper and garlic powder.
  3. In a separate bowl add 1/2 cup evaporated milk. Coat the chicken pieces with the milk then dredge in seasoned flour. Place chicken in prepared baking dish, skin side up. Bake, uncovered, for 35 - 40 minutes. Remove from oven and turn.
  4. In medium bowl combine the remaining evaporated milk, water and can of cream of chicken soup. Stir until well combined. Pour over chicken and return baking dish to oven for an additional 30 - 35 minutes. When done, remove chicken from pan and whisk gravy. Pour gravy over chicken and put remained in gravy boat for guests to serve themselves.
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Spatchcocked Chicken with Vegetables

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Spatchocked Bird

I recently read about spatchcocked chicken in a magazine and knew I had to try it. Spatchcocking is more of a method than a recipe. To spatchcock a chicken all you do is place the whole chicken breast side down and, using kitchen shears, cut out the backbone. Start on the side of the backbone and cut up the side of the bone. Once that is done, turn the chicken around and cut up the side of the backbone to remove it. Once the backbone is out, clean out the inside of the chicken and pat dry. Place chicken, breast side up, and gently press on the breast bone to flatten the chicken. Now you are ready to roast the bird.

Roasted Spatchcocked Chicken and Vegetables Ready to Serve

Roast Spatchcocked Chicken & Vegetables

1 Spatchcocked chicken

5 Red potatoes, quartered

5 Carrots, peeled and cut into 1″ chunks

1 cup vegetable stock

2 garlic cloves, minced

Olive oil for drizzling

Salt & Pepper to taste

Preheat oven to 350 degrees F.

Place chicken in roasting pan. Surround with potatoes and carrots. Season all with salt, pepper and minced garlic. Drizzle chicken and vegetables with olive oil, about 2 tablespoons. Pour vegetable stock in bottom of pan. Roast chicken at 350 degrees F for 1 hour to 1 hour and 15 minutes. Remove from oven and let rest for 5 minutes before serving. Serves 4 – 1/4 chicken each.

If you want to try spatchcocking, it’s really easier than you think. If you’ve ever cut up a whole chicken, you can cut out the backbone. This chicken cooked evenly and a more quickly than roasting the whole bird. Feel free to add veggies you like. You could certainly use fennel, quartered onions or sweet potatoes. This dinner reminded me of fall. My family was pleasantly surprised with the meal and I know it will be a favorite for years to come. I also served a recipe I got from Ina Garten, The Barefoot Contessa, for zucchini pancakes. Look for that post soon!

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