Next to always wear cute underwear, I have one cardinal rule of dating: NEVER order wings, ribs, a meatball sub or any other food that ends up more on your face than in your mouth.
So this recipe, is best reserved for your next BBQ, football game Academy Awards watching party, or Thursday night DVR-ed Cupcake Wars marathon. These wings are so delicious you’ll probably want to do that last one. And since these wings are baked, not fried, they’re healthy… right?! Well, healthy enough.
When it comes to whether or not these wings are healthy, we may have a hung jury. No… Can’t. Too easy. But it is certain that they have the perfect little kick to wake up your palate but a sweet, smooth aftertaste to make them just spicy enough.
Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil and place a rack on top. Spray the rack with non-stick cooking spray and evenly spread the wings, leaving plenty of room between them on the rack. Lightly salt and pepper the wings. Bake in oven for 35-40 minutes, turning halfway through. Meanwhile, in a blender, combine all remaining ingredients and purée until smooth. Place a mesh strainer over a medium saucepan and using a spatula or the back of a spoon, push the sauce through the strainer to remove all the raspberry seeds. This can also be done with a food mill. But who has a food mill? Us. That’s who. Bring the sauce to a boil and immediately reduce the heat to a simmer and allow the sauce to reduce for about 30 minutes, or until the wings are done baking. It spatters so lightly cover the saucepan. Remove the wings from the oven and place them in a large mixing bowl and toss with the sauce. Remove the rack from the baking dish and turn on the broiler. Spread the wings on the aluminum foil-lined baking sheet and return to oven and broil for 1-2 minutes. Let cool and serve with lots of paper towels.
makes 2 dozen wings