Raspberry Glazed Wings

• 1-1/2 cups seedless raspberry jam
• 1/2 cup cider vinegar
• 1/2 cup soy sauce
• 6 garlic cloves, minced
• 2 teaspoons pepper
• 16 chicken wings (about 3 pounds)

1. In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.
2. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.
3. Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375u0b0 for 30 minutes, turning once.
4. Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings.
5. Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.

seedless raspberry, cider vinegar, soy sauce, garlic, pepper, chicken

Taken from www.tasteofhome.com/recipes/raspberry-glazed-wings/ (may not work)