• 1 cup Driscoll's blackberries
• 12 chicken wings
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup dark beer
• 1 clove garlic
• 1 tsp. salt
• 1 tsp. ground black pepper

Place chicken wings in large mixing bowl. Combine remaining ingredients in blender; blend until smooth. Reserve approximately 3/4 cup sauce; cover and refrigerate until ready to serve. Pour remaining sauce over wings, tossing to coat thoroughly. Cover and refrigerate 2-4 hours or overnight. To cook, spray roasting pan with nonstick spray. Shake excess marinade off wings and place in roasting pan. Bake at 450°F 20-25 minutes, until cooked through and well browned. Remove wings; place on serving platter with bowl of reserved dipping sauce.

Shortcut: Buy pre-cooked wings from supermarket deli. Prepare blackberry sauce as directed above. Use sauce to baste while re-heating wings. Serve extra sauce for dipping.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 210, fat 16.2g, 69% calories from fat, cholesterol 26mg, protein 8.7g, carbohydrates 7.6g, fiber 1.6g, sugar 3.6g, sodium 273mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 1.2, Fat: 2.6, Sugar: 0.1, Very lean meat protein: 0.0

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