Q My family has loved the hot raspberry wings from Chez Porky's, in Pompano Beach, for over 25 years. I am heartbroken that this restaurant has shuttered after so many years. Is there any way to find the recipe for their hot raspberry wings? It is such a shame to have the recipe forgotten now that the restaurant is closed. I have tried many recipes I have found on the web but none come close. Any help would be deeply appreciated. — Susan Armeli, Pompano Beach
A. Susan is one of many readers who has requested this hot raspberry wing recipe. Although I tried several angles, it’s difficult when an establishment is closed. I did find a recipe that gets rave reviews on Driscoll’s website. Hoping this will be a good stand-in. I like that the wings are baked and not fried and the sauce uses fresh berries.
The recipe comes from Chef Rick Rodgers, who suggests the slightly sweet and spicy glaze could also work with salmon or on a roasted pork loin. For a less spicy sauce reduce the amount of hot red pepper sauce by half.
Sweet and spicy raspberry chicken wings
1 tablespoon canola oil
1/2 cup minced yellow onion
1 garlic clove, minced
6 ounces (1 1/3 cups) Driscoll's raspberries
1/3 cup plus 1 tablespoon packed light brown sugar
1 tablespoon light molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons tomato ketchup
2 teaspoons Dijon mustard
1/2 teaspoon hot red pepper sauce
4 pounds chicken wings
2 tablespoons chili or madras-style curry powder
1 tablespoon kosher salt
Vegetable oil spray, for the baking sheet
1. Heat the oil in heavy-bottomed, medium saucepan over medium heat. Add the onions and cook, stirring often, until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the raspberries, brown sugar, molasses, vinegar, Worcestershire sauce, ketchup, mustard and hot red pepper sauce and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes. Transfer to a blender and puree the raspberry mixture. Separate into two portions and let cool. Reserve one portion for the glaze and one for dipping later.
2. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and spray with the oil. Pat the chicken wings dry with a paper towel then toss them in chili powder and salt in a large bowl. Spread on the baking sheet.
3. Roast, turning once, until the wings are browned and show no sign of pink when pierced at the bone with the tip of a knife, about 35 minutes. Brush with some of the sauce and roast until glazed, about 2 1/2 minutes. Turn, brush with more sauce, and bake until glazed, about 2 1/2 minutes longer. Transfer the wings to a platter and serve warm, with reserved sauce for dipping.
Makes 10 servings
Nutrition information per serving: 272 calories, 53% calories from fat, 16g fat, 4g saturated fat, 120mg cholesterol, 11g carbohydrates,8g total sugar, 6g added sugar, 21g protein, 802mg sodium, 2g fiber
To request a recipe, email [email protected] Or write to Claire Perez, Food Department, Sun Sentinel, 333 SW 12th Ave., Deerfield Beach, 33442. Include your name, town and phone number.