Raspberry Glazed Wings

Fruity, crispy and craveable, these raspberry glazed wings take a Sunday classic to the next level. Move over buffalo, we smashed this one.

High protein, gluten free, keto, paleo, refined sugar free

SERVES: 3-4

Ingredients

• 1-1/2 cups of Raspberry Chia Smash
• 1/2 cup cider vinegar
• 1/2 cup soy sauce (No Soy Teriyaki Sauce if Paleo)
• 6 garlic cloves, minced
• 2 teaspoons pepper
• 16 chicken wings (about 3 pounds)

Directions

1. In a large saucepan, combine the Raspberry Chia Smash, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute
2. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry smash sauce and toss to coat
3. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry sauce
4. Line a baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once
5. Meanwhile, in a small saucepan, bring reserved raspberry sauce to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings
6. Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once