Instructions

1. Start by preheating your oven to 425 degrees.
2. Season the wings with the salt and pepper, garlic powder, chili powder and seasoned salt.
3. Drizzle olive oil over the wings and place them in the oven for 35 minutes until crispy.
4. While the wings are cooking you can start the sauces.
5. For the peanut sauce, add the minced garlic into the olive oil in a medium saucepan. Cook for 2-3 minutes over low heat. Then add in the rest of the peanut sauce ingredients and stir well. Cover and set aside.
6. In another small saucepan, add in the ingredients for the raspberry sauce (except the Wondra® flour) and stir well over low heat until the jelly dissolves. Once the jelly is dissolved and slightly bubbling, add he Wondra and stir until the sauce thickens. Cover and set aside.
7. After the wings have baked, take them out of the oven and toss them in a large bowl with about half of the peanut sauce. When they’re good and coated, place them on parchment lined baking sheets and place them back into the oven for 10 minutes, then baste with more of the peanut sauce and bake for another 5 minutes.
8. Garnish the wings with chopped peanuts and serve with the raspberry dipping sauce on the side.