Raspberry Barbecue Wings
2/3 cup barbecue sauce
2/3 cup seedless raspberry jam
3 tbsp finely chopped onion
1 to 2 jalapeno peppers, seeded and finely chopped
2 tsp minced garlic, divided
2 tsp Liquid Smoke, optional, divided
Â¼ tsp salt
15 chicken wings (about 3 lbs)
1 small onion, sliced
1 cup water
In a small bowl, combine barbecue sauce, jam, chopped onion, peppers, 1 tsp garlic, 1 tsp Liquid Smoke, if desired, and salt; mix well. Cover and refrigerate for at least 2 hours.
Cut chicken wings into 3 sections; discard wing tip section. Place chicken wings in a greased 15x10x1-inch baking pan. Top with sliced onion and remaining garlic. Combine water and remaining Liquid Smoke, if desired; pour over wings.
Cover and bake at 350Â° for 30 minutes or until juices run clear.
Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 inches from heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.