Triple Berry Moogarita Jam Glazed Party Wings

Triple Berry Moogarita Jam Glazed Party Wings

Featuring

These oven baked wings are tossed in a sticky, sweet, and lightly smoky glaze made with Triple Berry Moogarita Jam. The jam is used first in a quick wing marinade and then simmered into a tangy glaze with lime for a juicy, glossy party platter.

Ingredients

For the Wings

• 3 pounds chicken wings, split into drumettes and flats, tips removed
• 1 tablespoon baking powder (aluminum free)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Triple Berry Moogarita Marinade

• 1/4 cup Triple Berry Moogarita Jam
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon soy sauce

Triple Berry Moogarita Glaze

• 1/2 cup Triple Berry Moogarita Jam
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon smoked paprika

To Serve

• Lime wedges
• Chopped fresh cilantro or parsley
• Thinly sliced green onion

Instructions

1. Marinate the wings
   1. Pat the wings very dry with paper towels and place them in a large bowl.
   2. In a separate small bowl whisk together 1/4 cup Triple Berry Moogarita Jam, olive oil, lime juice, and soy sauce.
   3. Pour the marinade over the wings and toss to coat evenly.
   4. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2. Preheat the oven and prep the pan
   1. Preheat the oven to 425°F.
   2. Line a large rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack.
3. Season the wings
   1. Remove the wings from the marinade and let excess drip off. Discard the used marinade.
   2. In a small bowl mix baking powder, salt, black pepper, and garlic powder.
   3. Sprinkle this mixture over the wings and toss until the wings are evenly coated. This helps them become extra crisp in the oven.
4. Bake the wings
   1. Arrange the wings in a single layer on the prepared rack, leaving a little space between each piece.
   2. Bake for 20 minutes.
   3. Flip the wings and bake for another 15 to 20 minutes, until the skin is browned and crisp and the wings reach at least 175°F internally for very tender meat.
5. Make the Triple Berry Moogarita glaze
   1. While the wings finish baking, combine 1/2 cup Triple Berry Moogarita Jam, lime juice, honey, soy sauce, apple cider vinegar, and smoked paprika in a small saucepan.
   2. Place over medium low heat and bring to a gentle simmer, stirring often.
   3. Cook for 3 to 5 minutes until the glaze is slightly thickened, smooth, and glossy. If it becomes too thick, thin with a teaspoon of water at a time.
   4. Remove from the heat and keep warm.
6. Glaze the wings
   1. Transfer the hot wings to a large clean bowl.
   2. Pour the warm Triple Berry Moogarita glaze over the wings.
   3. Toss gently with tongs until each wing is well coated and shiny.
7. Finish and serve
   1. Arrange the glazed wings on a serving platter.
   2. Sprinkle with chopped cilantro or parsley and sliced green onion.
   3. Serve with lime wedges for squeezing over the wings.
   4. Set the jar of Triple Berry Moogarita Jam on the table so guests can add a spoonful of extra jam to their plates if they like more berry punch.

Tips

• For even crispier wings, leave them uncovered in the refrigerator for 1 to 2 hours after tossing with the baking powder seasoning to let the skin dry before baking.
• Adjust heat by adding a pinch of cayenne pepper or extra smoked paprika to the glaze.
• Leftover wings can be reheated on a baking sheet in a 350°F oven until warmed through. Brush with a little fresh glaze or jam just before serving.