Roast Raspberry-smoked paprika Wings

Serves: 4

Prep time: 8 hours

Cook time: 45 mins

Total time: 8 hours 45 mins


Meal type: snack food


Occasion: party

Author: dghchocolatier

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  • 1kg chicken wings, cut in half at the knuckle
  • 10g baking powder
  • 5g ground sea salt,
  • 250g fresh raspberries,
  • 12g grated Madagascar origin dark chocolate
  • splash Raspberry vinegar
  • 2 medium cloves garlic, minced
  • 3g minced fresh ginger
  • 50g Raspberry chocolate jam
  • 50g smoked paprika xocolat spice fusion
  • 3g onion powder
  • 1/8 teaspoon cayenne pepper
  • Chicken stock, as needed
  • 115g sour cream
  • Fresh coriander leaves, for garnish


Dry the chicken wings with kitchen paper.

In a large zip-lock bag, toss wings with baking powder, smoked paprika & half the salt. Shake until evenly coated, then arrange wings in an evenly on a foil lined baking sheet. Refrigerate wings, uncovered, overnight.

Preheat oven to 450°F/200°C and bake in the centre of the oven for 20 minutes, on both sides until cooked through and crisp.

Place raspberries, vinegar, garlic, ginger, and jam in a pan.

Cook until the berries are soft and release their juices.

Mash raspberries with a wooden spoon and stir in minced chipotle, onion powder, and cayenne pepper Season with salt.

Reduce heat and cook out, stirring occasionally, until the sauce is thick enough to coat a spoon, If sauce becomes too thick add some chicken stock to thin it down.

Put the baked wings in a large bowl and toss with the raspberry sauce until evenly coated. Transfer to a clean plate. Garnish with coriander, lime, grated dark chocolate and serve with sour cream.