Sticky Blueberry Wings
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 538
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 29
- Protein
- 34
- Cholesterol
- 210
- Sodium
- 347
- Total: 50 min
- Active: 30 min
Ingredients
2 1/2 pounds chicken wings
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 cup blueberry preserves
2 tablespoons low-sodium soy sauce
1 tablespoon grated garlic
1 tablespoon minced fresh ginger
3 jalapeños, one sliced thin and the other two minced
1 1/3 cups fresh blueberries
Directions
- Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack in the pan.
- Pat the wings dry with paper towels, then sprinkle with the garlic salt and pepper on both sides. Place them on the rack, making sure they are not touching. Bake until starting to brown on the edges, 12 to 15 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown, cooked through and register 165 degrees F internally on a meat thermometer (avoiding bone), an additional 5 to 7 minutes.
- Meanwhile, add the blueberry preserves, soy sauce, garlic, ginger, minced jalapeños and 1 cup blueberries to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 15 minutes.
- Remove the wings from the oven and turn the oven to broil. Toss the wings in the sauce, then place them back on the rack. Spoon over the remaining sauce from the bowl and broil for 4 minutes to caramelize.
- To serve, place the wings on a platter, then sprinkle over the remaining 1/3 cup blueberries and the jalapeño slices.