Raspberry Glazed Wings

1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 Tbsp soy sauce
1 1/2 teaspoon crushed red pepper
15-lb pkg frozen chicken wings, thawed

Preheat the oven to 400°F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients except the wings over medium heat, stirring until smooth. In a large bowl, toss the wings with half of the jam mixture. Place on baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately.

Options: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And for a change of pace, give this a try with apricot jam instead of raspberry.

4 to 6 servings