RASPBERRY BBQ WINGS

2/3 cup sugar-free barbecue sauce

2/3 cup seedless sugar-free or low-sugar raspberry jam
3 tbsp finely chopped onion
1 or 2 (depending on your taste) jalapeno peppers, seeded and finely chopped (use gloves when seeding and chopping)
2 tsp minced garlic, divided
2 tsp liquid smoke, optional, divided
1/4 tsp salt
15 whole (approx. 3 lb) chicken wings*
1 small onion, sliced
1 cup water

In a small bowl combine the first 4 ingredients, half the garlic, half the liquid smoke, and the salt; mix together well. Cover bowl and refrigerate for 2 hours.

Preheat oven to 350 degrees.
Spray or grease a 15 x 10-inch baking pan that has sides.

Cut wings into 3 pieces, discarding the wing tip piece. Place wings in the prepared baking pan and cover with the onion and the rest of the garlic.

Combine the water and remaining liquid smoke; pour over the wings. Cover and bake at 350 degrees for 30 minutes or until the juices run clear.

Grease a broiler pan and transfer the wings to it. Brush the wings with the sauce. Broil 4 to 6-inches from the heat for 20 to 25 minutes, basting and turning every 5 minutes or until the wings are well coated.

*You may substitute 3 lbs uncooked chicken wingettes to eliminate cutting up wings.

Note: I got this idea from an old TOH contest winning recipe. I redid the recipe to make it more diabetic-friendly. 

TOH doesn't want their photo shared and I am a poor photographer so this is a file photo for reference only, not this exact recipe.