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Sweet and Spicy Raspberry Chicken Wings

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Serves: 8 to 10
Raspberry Sauce
  • 1 Tbsp. canola oil
  • 1/2 Cup minced yellow onion
  • 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 1/3 Cup plus 1 tablespoon packed light brown sugar
  • 1 Tbsp. light molasses
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons tomato ketchup
  • 2 Teaspoons Dijon mustard
  • 1/2 Tsp. hot red pepper sauce
  • 1 garlic clove, minced
Chicken Wingettes
  • 4 lbs. chicken wingettes
  • 2 Tablespoons chili or Madras-style curry powder
  • 1 Tbsp. kosher salt
  • Vegetable oil spray for the baking sheet
Raspberry Sauce
  • Heat the oil in heavy-bottomed, medium saucepan over medium heat. Add the onions and cook, stirring often, until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the raspberries, brown sugar, molasses, vinegar, Worcestershire sauce, ketchup, mustard and hot red pepper sauce and bring to a simmer. Note: for a less spicy sauce reduce amount of hot red pepper sauce to 1/4 teaspoon. Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes. Transfer to a blender. With the blender lid ajar, puree the raspberry mixture. Separate into two portions and let cool. Reserve one portion for the glaze and one for dipping later.
Chicken Wingettes
  • Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray with the oil.
  • Pat the chicken wingettes dry with a paper towel then toss them in chili powder, and salt together in a large bowl. Spread on the baking sheet. Roast, turning once, until the wings are browned and show no sign of pink when pieced at the bone with the tip of a knife, about 35 minutes. Brush with some of the sauce and roast until glazed, about 2 1/2 minutes. Turn, brush with more sauce, and bake until glazed, about 2 1/2 minutes longer. Transfer remaining sauce to a small serving bowl. Transfer the wings to a platter and serve warm, with remaining sauce for dipping.
Calories 588.11
Total Fat 37.59 g
Saturated Fat 10.08 g
Cholesterol 179.05 mg
Sodium 1013.95 mg
Total Carbohydrates 19.65 g