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These raspberry-glazed chicken wings are so delicious that you'll have a very hard time keeping them from disappearing before you even get them out of the kitchen.
If you succeed, be sure to serve them warm, so all the flavors come through. Have frosty Asian beer like Tsing-Tao or Kirin on hand to accompany the wings.
Yield: 24 Hors D'Oeuvres
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12 chicken wings (about 3 pounds), broken at the joints and tips removed, trimmed of excess fat, rinsed well and patted dry
2 teaspoons minced garlic
1/3 cup seedless raspberry preserves
1/4 cup raspberry vinegar, preferably homemade, or red wine vinegar
1/4 cup chicken broth
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried red pepper flakes
||Preheat the broiler.|
||Place the chicken wings and garlic in a shallow flameproof baking pan large enough to hold them all in one layer.|
||Whisk together the preserves, vinegar, and broth in a medium-size bowl and set aside.|
||Place the thyme, coriander, cumin, salt, black pepper, and red pepper in a small bowl and stir to combine.
Sprinkle half of the mixture over the chicken and toss well to coat. Reserve the remaining spice mix.|
||Broil 8 inches from the heat until the chicken pieces are golden brown and crisp, about 10 minutes.
Turn the chicken pieces and continue broiling for 10 minutes more. Remove from the broiler and pour off all the fat.|
||Place the pan on top of the stove over medium-high heat. Quickly stir the reserved raspberry
mixture and pour it over the chicken. Bring to a boil, turning the chicken pieces frequently to coat with the sauce.
Cook until the sauce has thickened and the chicken is glazed, 3 to 4 minutes.|
||Remove from the heat, sprinkle the reserved spice mix over the chicken, and toss well. Serve immediately.|
Excerpted from NICOLE ROUTHIER'S FRUIT COOKBOOK copyright © 1996 Nicole Routhier.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.