Sweet and Spicy Raspberry Chicken Wings Recipe

Sweet and Spicy Raspberry Chicken Wings

Average Rating:5 Stars 2 Reviews
Prep Time:15 minutes
Cook Time:50 minutes
Servings:8 to 10

Chef and Cookbook Author, Rick Rodgers, developed this wonderful appetizer recipe that is sure to become an entertaining favorite. Fresh raspberries add a wonderful twist to these easy and tasty chicken wingettes. The slightly sweet and spicy glaze could also work with salmon or on a roasted pork loin.


Raspberry Sauce

  • 1 tablespoon canola oil
  • 1/2 cup minced yellow onion
  • 1 garlic clove, minced
  • 2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 1/3 cup plus 1 tablespoon packed light brown sugar
  • 1 tablespoons light molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato ketchup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot red pepper sauce

Chicken Wingettes

  • Vegetable oil spray for the baking sheet
  • 4 pounds chicken wingettes
  • 2 tablespoons chili or Madras-style curry powder
  • 1 tablespoon kosher salt

Raspberry Sauce

  1. 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

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray with the oil.
  2. 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.

Serving Size:

Total Fat:37.59g
Saturated Fat:10.08g
Total Carbohydrates:19.65g
Dietary Fiber:.19g
5 Stars
Based on 2 Reviews
Tell us what you thought!

4.5 Stars
good way to add fruit to your diet

These are delicious. At first, didn't think the sauce alone was that special, but when I coated the wings with chili powder and salt and baked them, the results were very tasty!

5 Stars
What to do with raspberries galore!

I purchase Driscoll's blackberries very often for mixing with my morning yogurt, but it's now wild red raspberry season and I have picked about 20 lbs of these little gems so far. This recipe is a great way to use a few of them. I used ancho chili powder for the dusting, and when it came time to apply the sauce, it made a very beautiful glaze in the 2 minutes as directed. Our family likes things a bit hot, so I added more hot sauce to the recipe, otherwise followed it exactly. The result was a glossy, great deep red color to the delicious wings. I think this sauce would be excellent on salmon as well. Thanks, Driscoll!

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