Raspberry chicken wings

Method

1. Sauce

   Heat the oil in a 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 the 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.

2. Chicken

   Preheat oven to 105°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 chilli 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.

3. Serving

   Transfer remaining sauce to a small serving bowl. Transfer the wings to a platter and serve warm, with remaining sauce for dipping.