Raspberry Chipotle Turkey Wings

Place onion, garlic, raspberries, raspberry vinegar ( add only is berries are very sweet), chillies (3 chillis for added heat), sugar, and lime juice to a blender. Puree until smooth.

Strain and place into a saucepan and cook over moderate heat for 10-15 minutes until the sauce has thickened slightly. Remove the sauce from the heat and season with salt and the mint leaves. Reserve ½ cup of the sauce to serve with the wings once they are done. Use the remaining sauce to baste the meat while it cooks.

Wash and pat the turkey wings dry and place on a baking tray. Season both sides with salt, pepper and lime zest. Drizzle with olive oil.

Preheat barbeque to 350°F (176°C) medium heat.

Leave one side of the bbq off without direct heat and place a drip pan underneath the grate.

Oil the grill grates well to help prevent sticking.

Place the turkey wings on the grill over direct heat bone side up grill for 6-7 minutes or just until they start getting some nice golden colour.

Flip and baste the meat side with the reserved sauce. Cook 4-5 minutes until golden.

Move the wings over to the side of the barbeque over the drip pan where there is no direct heat to finish cooking. Baste again with sauce.

Close the bbq lid.

Cook for 30-40 minutes with the lid down basting with the sauce frequently.

Remove the wings from the grill and serve with reserved sauce and cooling sour cream.