Sweet and Spicy Raspberry Chicken Wings

1 Tbsp. Flying Olive's single varietal EVOO
1/2 cup minced yellow onion
1 garlic clove, minced
2 packages (6 ozs or 1 1/3 cups each) fresh raspberries
1/3 cup plus 1 Tbsp packed light brown sugar
1 Tbsp light molasses
2 Tbsp Flying Olive's Raspberry Balsamic Vinegar
2 Tbsp Worcestershire sauce
2 Tbsp tomato ketchup
2 tsp Dijon mustard
¼-1/2 tsp hot red pepper sauce (optional)
Chicken Wingettes
Vegetable oil spray for the baking sheet
2 lbs. chicken wingettes
2 Tbsps chili powder
1 Tbsp kosher salt

Raspberry Sauce

Heat the oil in a medium saucepan over medium.  Add the onions and cook, stirring until golden. Add the garlic and cook about 1 minute. Stir in the rest of the ingredients for sauce and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes. Cool. Transfer to a blender and puree the raspberry mixture. Separate into two equal portions.

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 wings are browned and done when pierced 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 wings to a platter and serve warm, with remaining sauce for dipping.