Monday, January 11, 2021

Jelly Glazed Wings for #BakingBloggers

I love being part of blogging groups, it makes me put on my thinking cap, try something new and different and I end up with delicious food.   

For Baking Bloggers this month, January,  Sue of Palatable Pastime challenged us to "bake up your favorite recipe using jams, jellies, preserves, etc".  

So I had fun.  I love wings, and am always trying out new and fun recipes.  I've got a goal in mind, a dimly remembered dish I enjoyed many years ago in a Chinese restaurant.  The sauce on the wings was so memorable, that well, here it is 15+ years later and I'm still trying to get it right.  

And having fun eating the results. 

Jelly Glazed Wings

I had a package of chicken wings in the freezer that I'd already baked, and frozen.  I like doing that as then I can make a quick meal, cause the wings are already cooked and tender.   And with this recipe, I didn't even bother thawing them first.

Jelly Glazed Wings

This time round I basically made two versions of the same dish, adding more stuff to get the taste to where I wanted it.  And this first version, was good, but missing, something.  Which it turned out, was the Thai Green Curry paste.  That made the final version, so good.

Jelly Glazed Wings

Both versions were good, but I think I like the second one best, so that's the one I'm sharing.   

I started with already baked wings - I bake them for about 20 minutes in a 350-375 degree oven, then turn the oven down to 325 and let them bake an additional 20-30 minutes.  They're baked, have a little color and are usually pretty tender.   I then freeze them in a single layer, and pull out a few at time for a meal. 

For these wings I used some jam I'd made before Christmas, using frozen strawberries and frozen cranberries I'd had hiding in my freezer.  


Jelly/Jam Glazed Wings

Jelly/Jam Glazed Wings

Yield: 2 Servings
Author: Sid's Sea Palm Cooking
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
These have a sweet glaze with a bit of kick from the sweet chile sauce and the Thai Green Curry Paste.


Jelly Glaze Sauce
  •  4 tablespoons of Jelly or jam, melted
  • 2 tablespoons Green Thai Curry Paste
  • 2 tablespoons Sweet Hot Chile Sauce
  • 12-16  baked Chicken wings, drums and flats (6-8 whole wings)


  1. Preheat oven to 375 degrees.
  2. Melt the jelly or jam by heating it a little either on the stove-top or in the microwave. 
  3. Whisk in the Green Thai Curry Paste and the Sweet Hot Chile Sauce.
  4. Place the chicken wings in single layer on a greased pan with sides.  Baste, brush or spoon on the resulting sauce onto some baked Chicken wings, in a thin layer.   Bake for 20 minutes, then baste the wings again and bake an additional 10-15 minutes.  Serve. 



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Did you make this recipe?
Tag @sidsseapalmcooking on instagram and hashtag it #jellyglazedwings

Baking Bloggers January 2021

Using Jams & Preserves in Baking

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Sweet and Spicy. They look perfect Sid. I'm drooling over here.

  2. I really do need to remember to buy some wings at the market...especially if it means jelly glazed wings for dinner!

    1. You totally do, need some wings. They're actually my favorite part of the chicken.

  3. I never thought about doing curry paste with sweet but I am thinking about it now! Especially since the fridge always seems to be hiding a jar of paste, some mae ploy chili sauce and various jams. It's a fridge clean so def yes!

    1. I love playing with different sauces, combining them. I've gotten a few winners and a few losers along the way.

  4. Ooooooh, curry paste! I always have both red and green in the refrigerator. Love your tip about baking then freezing wings. I am definitely going to try that, along with your spicy sweet wings.

    1. If I'm going to have the oven on, I like to bake and freeze as much as possible to be able to make a meal or appetizer fast.

  5. What a great idea to bake and freeze wings in advance. I never thought of that!

    1. In the 'old days', I always had a bag of baked wings in the freezer for last minute party invites. I've started doing it again, but just for me now.

  6. Love this sweet and spicy combination - I'm going to have to air fry some wings soon and try them in this!

    1. Let me know how it works. I'm still on the fence between a dedicated air fryer and a combo air fryer toaster oven.

  7. I don't even like wings all that much but I'd be willing to eat them for this flavor profile!

    1. Just slather the sauce on to your chicken part of choice. I'm betting this sauce would go well with drums, or thighs or even breasts.

  8. The flavor profile is amazing! Sweet and spicy curry paste....must be delicious!


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