Raspberry Sweet and Spicy Chicken Wings

Raspberry Sweet and Spicy Chicken Wings

  • Raspberry Sauce:
  • 1 Tbsp. canola oil
  • 150 grams minced yellow onion
  • 340 grams (2x170) Driscoll's Raspberries
  • 75 grams 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:
  • 2 Tablespoons chili or Madras-style curry powder
  • 1 Tbsp. kosher salt
  • Vegetable oil spray for the baking sheet

prep 15 min + cooking 50 min | 8 to 10 | other courses

Raspberry Sweet and Spicy Chicken Wings

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:
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 220°C. 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.

Leafs Raspberry

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