A Sticky Situation

We often hear about foods that stick to your ribs. Usually it’s referring to comfort foods or hearty foods like stews with dumplings or ooey gooey macaroni and cheese. Anything that fills our stomachs and our emotions and delights our palates all at the same time.
But where is it written that food has to stick to your ribs to be good……..
Sometimes the best food in the world just has to stick to your fingers, sure it’s messy
But who says messy can’t be deee –licious.

Raspberry Glazed Wings

¾ cup seedless raspberry jam
¼ cup cider vinegar
¼ cup soy sauce
3 garlic cloves, minced
½ tsp of cayenne pepper (if you prefer less heat just substitute black pepper)
20 whole chicken wings (about 3 pounds)

In a saucepan, combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.
Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for at least 4 hours.
Line a 15”X10” baking pan with foil, heavily grease the foil. Using a slotted spoon and reserving the marinade place wings in pan. Bake at 375 degrees for 30 minutes, turning once. Meanwhile, in a saucepan, bring marinade to a rolling boil; boil for 1 minute. Reduce heat; simmer, uncovered for 10 – 15 minutes or until thickened. Brush over wings. Bake 20 – 25 minutes longer, turning and basting once, or until chicken juices run clear.