Raspberrry Pomegranate Chicken Wings

1 dozen wings, trimmed and split
1/2 lemon quartered

Sauce:
4 Tbsp butter (1/2 stick, cut up)
1/4 cup Tabasco sauce, or other favorite hot sauce
1/4 cup seedless raspberry jam
2 Tbsp pomegranate molasses
2 Tbsp soy sauce
1/2 tsp cumin powder
4 cloves garlic, minced
1/2-inch piece fresh ginger, minced
1 Serrano chili or Jalapeño pepper, minced

Preheat oven to 400F. Bring wings to room temperature (or the butter will gel on very cold wings). Stir all sauce ingredients together in a glass bowl and microwave for 10-second intervals with stirring, until butter melts. Toss together with wings in a large bowl, and lay out on a baking pan sprayed with a bit of oil. Bake for 10 minutes. Baste with sauce and bake another 10 minutes. Reduce oven to 350F and turn wings over. Bake another 10-15 minutes until cooked through and browned. Serve with lemon wedges.

Cook's note: Pomegranate molasses is a sweet-sour reduction of pomegranate juice used extensively in Middle Eastern cuisines. It almost has balsamic vinegary quality with a robust aromatic flavor.