Set oven to 420F/216C (or air-fryer to 410F).
Pat wings dry and generously season wings. Use a little spray oil to help the seasoning coat the wings. Place on a baking rack inside of a baking tray for best results but on a baking tray is fine too. Bake for 12 minutes.
Set a sauce pot on medium high heat and once hot, add oil and saute onions for 3 – 5 minutes or until the edges begin to turn brown. Add the smoked paprika and saute for another 1 minute. Then add the remaining sauce ingredients. Stir together then cover and cook for 5 minutes or until the raspberries explode to create a sauce. Stir again then use an immersion blender (or regular blender) to smooth out the sauce. I used an immersion because it was easier.
Dip each wing in the sauce or brush each wing with the sauce. Then bake again in the oven for an addition 6 – 8 minutes, and for the final minute set the oven to broil to “sear” the edges if desired.
Enjoy with freshly chopped tarragon sprinkled on top.