Sour Raspberry Glazed Wings Recipe: A Home Version of the Candy-Chicken Trend Wingstop Just Pulled

Candy on chicken sounded like a dare when Wingstop announced it on 13 October. The chain's limited-time Sour Patch Kids Wicked Punch wings pair a sour-then-sweet redberry glaze with a topping of chopped Sour Patch Kids candy, which Fox Business reported as the first item in the candy brand's "13 Days of Mischief" programme. Trade news site Convenience.org noted two days later that members of the chain's loyalty club got early access on 23 October and that the wings went on sale nationwide on 27 October.

Social media did what it does. A trend roundup published on 5 November cited ConvoSight's TikTok tracker, which had logged 26.1 million US views around the wings, a figure it cautioned measures attention rather than sales. Reactions on X, as Fox Business recorded, ranged from intrigued to disgusted, which is usually the recipe for a viral food. The flavour left menus after 5 November, so if you were curious and missed it, the only way left to try the idea is at home.

This is a savoury, crisp, sticky version without the branded candy: oven-baked wings, a raspberry glaze with a hard edge of vinegar and lemon, and a dusting of sour sugar at the end that mimics the coating on a sour sweet. The baking powder trick is what makes the skin crisp without a fryer.

Ingredients

Serves 4 as a main or 6 as a snack. Total time about 1 hour 10 minutes.

• 1.2 kg chicken wings, split into drumettes and flats, tips removed
• 2 tsp aluminium-free baking powder
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 150 g seedless raspberry jam
• 2 tbsp rice vinegar or cider vinegar
• 1 tbsp lemon juice
• 1 tbsp unsalted butter
• 1/2 tsp fine salt, for the glaze
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp citric acid, for the glaze (optional)
• 2 tbsp caster sugar, for the sour sugar
• 1/2 tsp citric acid, for the sour sugar
• 5 g freeze-dried raspberries, crushed to a powder (optional)

Method

1. Heat the oven to 220 C (200 C fan). Line a large baking tray with foil and set a wire rack on it. Pat the wings completely dry with paper towels, since dry skin is what crisps.
2. Toss the wings in a large bowl with the baking powder, the first measure of salt, the pepper and the garlic powder until they have a thin, even, dry coating with no white clumps.
3. Arrange the wings on the rack in a single layer, skin side up, with a little space between them. Bake for 25 minutes, then turn them over and bake for 20 to 25 minutes more, until deep golden and crisp, and an instant-read thermometer in the thickest part reads at least 75 C.
4. While the wings bake, make the glaze. Put the jam, vinegar, lemon juice and 2 tbsp of water in a small saucepan and simmer over medium heat for 3 to 4 minutes, stirring, until syrupy.
5. Take the pan off the heat and whisk in the butter, the second measure of salt and the cayenne. Stir in the 1/4 tsp citric acid if using. Leave for 2 minutes, during which the glaze will thicken slightly.
6. Mix the caster sugar, the 1/2 tsp citric acid and the raspberry powder in a small bowl for the sour sugar.
7. Tip the hot wings into a large bowl, pour over the glaze and toss until every wing is coated. Return them to the rack for 3 to 4 minutes in the hot oven so the glaze sets to a sticky lacquer.
8. Pile onto a platter and dust with the sour sugar just before serving, so it does not melt into the glaze. Serve with plenty of napkins.

Tips, swaps and storage

Citric acid is sold with baking supplies, in some supermarkets as sour salt, and online. If you cannot find it, leave it out and add a second tablespoon of lemon juice to the glaze. The wings will be tart rather than candy-sour, which many people prefer.