The fascination with drumsticks continues at my home this summer. We’ve had Spicy Orange Drumsticks and Zesty and Healthy drumsticks and now my favorite of all– Raspberry BBQ Drumsticks. Skip the chicken and just give me a spoon for the sauce–it is that good!
I served this with zucchini pie and parmesan-lime potatoes (recipe coming). The recipe comes from an older Taste of Home cookbook I have with a few tweaks to fit my family’s taste. To add a bit of heat, add one to two finely chopped jalapeno peppers to the sauce. Since it was our first time to try the sauce, I left the peppers out.
Raspberry BBQ Chicken
1/2 cup of barbecue sauce of your choice (I used Kraft BBQ Sauce with Honey)
1/2 cup of raspberry jam
2 teaspoons of finely chopped garlic (can use garlic powder)
2 teaspoons of liquid smoke
Pinch of Sea Salt
3 tablespoons finely chopped onion
small sliced onion
1 1/2 cups of water
Mix barbecue sauce, raspberry jam, chopped onion, 1 teaspoon of garlic, 1 teaspoon of liquid smoke, sea salt. Put in fridge for a few hours.
In a greased baking dish, place drumsticks and top with onion slices and remaining garlic. Mix water and liquid smoke and pour over wings. Bake covered at 350 degrees until drumsticks are done.
Remove from oven when done and brush with sauce. Broil for 15 minutes–basting and turning every 5 minutes.