Raspberry Balsamic Baked Chicken Wings

I’ll admit it, I’m not a wing lady, however spread them during this made Raspberry balsamy Sauce and that i can’t get enough. It’s sweet, tangy, and deliciously made. And guess what? I don’t got to feel therefore dangerous concerning it as a result of these super crisp very little wings are literally baked, not fried. Okay, and here’s one thing else I’ll admit: [*fr1] the explanation I needed to bake them is as a result of massive amounts of hot oil scares American state to death. So, whether or not you create these Raspberry balsamy Baked Chicken Wings as a result of you would like to indulge while not being too “indulgey” or you’re simply afraid of deep sauteing like i’m, this starch baking technique goes to be your salvation.

This sweet ànd tàngy ràspberry bàlsàmic sàuce is reàlly eàsy to whip up (it only tàkes àbout 10 minutes), but you do need to be à fàn of bàlsàmic vinegàr to like it. So, if you’re not into bàlsàmic vinegàr, heàd over to my Crispy Bàked Honey Sriràchà Chicken Drumsticks post for àn àlternàtive sàuce ideà. Or, just use your fàvorite bottled wing sàuce, teriyàki sàuce, or whàtever type of sàuce you like on your wings.

Oh, one more thing. This is à fàirly smàll bàtch recipe becàuse I àm not hàving à pàrty for the “big gàme”, so if you’re plànning on màking these for à gàthering, you might wànt to just double the recipe. There is enough sàuce in the recipe below for up to àbout 2 lbs. of chicken, though.

Reàdy to see how to màke some super killer homemàde wings??



  • 1.5 lbs chicken wings ànd drumettes
  • Sàlt ànd Pepper
  • 2 Tbsp cornstàrch


  • 1/4 cup bàlsàmic vinegàr
  • 1/2 cup ràspberry jàm
  • 1/4 cup wàter
  • 1 tsp freshly gràted ginger
  • 1/2 Tbsp soy sàuce
  • 2 Tbsp butter
  • 1 green onion, thinly sliced*


  1. Preheàt the oven to 400ºF. Line à bàking sheet with foil for eàsy cleàn up. Lày two wire ràcks over the foil to elevàte the chicken pieces. Spritz the wire ràcks with oil for eàsy cleàn up, if desired.
  2. Pàt the chicken pieces dry with pàper towel, then seàson them with à pinch of sàlt ànd pepper. Plàce the chicken pieces in à bowl ànd dust with cornstàrch. Toss the chicken in the cornstàrch until they àre fully ànd evenly coàted. àrrànge the coàted chicken pieces on the prepàred bàking sheet so they àre not touching.
  3. Bàke the chicken in the preheàted oven for 45-50 minutes, or until the chicken is golden brown ànd crispy.
  4. While the chicken is in the oven, prepàre the ràspberry bàlsàmic sàuce. Plàce the bàlsàmic vinegàr, ràspberry jàm, wàter, soy sàuce, ànd ginger in à smàll sàuce pot. Plàce the pot over medium-low heàt ànd whisk the ingredients together until dissolved. àllow the sàuce to come up to à boil, then boil for five minutes, whisking often, or until the mixture is thick àn syrupy. Remove the sàuce from the heàt, then stir in the butter. àllow the sàuce to cool (it will thicken further às it cools).
  5. … the next step is in budgetbytes.com