I’ll admit it, I’m not a wing girl, but slather them in this rich Raspberry Balsamic Sauce and I can’t get enough. It’s sweet, tangy, and deliciously rich. And guess what? I don’t have to feel so bad about it because these super crispy little wings are actually baked, not fried. Okay, and here’s something else I’ll admit: half the reason I wanted to bake them is because large amounts of hot oil scares me to death. So, whether you make these Raspberry Balsamic Baked Chicken Wings because you want to indulge without being too “indulgey” or you’re just terrified of deep frying like I am, this cornstarch baking method is going to be your salvation.
This sweet and tangy raspberry balsamic sauce is really easy to whip up (it only takes about 10 minutes), but you do need to be a fan of balsamic vinegar to like it. So, if you’re not into balsamic vinegar, head over to my Crispy Baked Honey Sriracha Chicken Drumsticks post for an alternative sauce idea. Or, just use your favorite bottled wing sauce, teriyaki sauce, or whatever type of sauce you like on your wings.
Oh, one more thing. This is a fairly small batch recipe because I am not having a party for the “big game”, so if you’re planning on making these for a gathering, you might want to just double the recipe. There is enough sauce in the recipe below for up to about 2 lbs. of chicken, though.
Ready to see how to make some super killer homemade wings??
Raspberry Balsamic Baked Chicken Wings
Raspberry Balsamic Baked Chicken Wings
These crispy Raspberry Balsamic Baked Chicken Wings are baked, not fried, and slathered in a sweet, tangy, and rich homemade sauce.
- 1.5 lbs chicken wings and drumettes $4.75
- Salt and Pepper $0.05
- 2 Tbsp cornstarch $0.08
RASPBERRY BALSAMIC SAUCE
- 1/4 cup balsamic vinegar $0.44
- 1/2 cup raspberry jam $1.01
- 1/4 cup water $0.00
- 1 tsp freshly grated ginger $0.05
- 1/2 Tbsp soy sauce $0.05
- 2 Tbsp butter $0.26
- 1 green onion, thinly sliced* $0.11
Preheat the oven to 400ºF. Line a baking sheet with foil for easy clean up. Lay two wire racks over the foil to elevate the chicken pieces. Spritz the wire racks with oil for easy clean up, if desired.
Pat the chicken pieces dry with paper towel, then season them with a pinch of salt and pepper. Place the chicken pieces in a bowl and dust with cornstarch. Toss the chicken in the cornstarch until they are fully and evenly coated. Arrange the coated chicken pieces on the prepared baking sheet so they are not touching.
Bake the chicken in the preheated oven for 45-50 minutes, or until the chicken is golden brown and crispy.
While the chicken is in the oven, prepare the raspberry balsamic sauce. Place the balsamic vinegar, raspberry jam, water, soy sauce, and ginger in a small sauce pot. Place the pot over medium-low heat and whisk the ingredients together until dissolved. Allow the sauce to come up to a boil, then boil for five minutes, whisking often, or until the mixture is thick an syrupy. Remove the sauce from the heat, then stir in the butter. Allow the sauce to cool (it will thicken further as it cools).
When the chicken is finished baking, place the pieces in a large clean bowl. Pour the sauce over top, and add the sliced green onion. Toss the chicken until it is fully coated in sauce. Serve warm.
*The green onion serves as more than just a garnish for this recipe. It adds a savory base flavor to help balance the sweet and tangy sauce. I would avoid skipping the onion if possible.
Step by Step Photos
Begin by preheating the oven to 400ºF. Pat 1.5 lbs. of chicken wings and drumettes dry with paper towel. Season the chicken pieces with salt and pepper, then place them in a bowl. Sprinkle 2 Tbsp cornstarch over the chicken and then toss the chicken until the pieces are fully coated in cornstarch.
Line a baking sheet with foil for easy clean up, then place two wire racks over the foil to elevate the chicken pieces (spritzing the wire racks with non-stick spray also makes it easier to clean). Place the cornstarch coated chicken pieces on the racks so that they are not touching each other. If you don’t have wire racks, you can place them directly on the sheet, but the bottoms may not get quite as crispy.
Bake the chicken pieces in the preheated oven for 45-50 minutes, or until they’re golden brown and crispy. They won’t get SUPER brown or dark, so just look for this golden color and for the drippings below to be darkened.
While the chicken is baking, prepare the Raspberry Balsamic Sauce. Add 1/4 cup balsamic vinegar, 1/2 cup raspberry jam, 1/4 cup water, 1/2 Tbsp soy sauce, and about 1 tsp grated fresh ginger to a small sauce pot. Heat the mixture over medium-low, while whisking, to dissolve the jam. Let it come up to a boil, then let it continue to boil (stirring often) for five minutes. After five minutes the mixture should be slightly thicker and syrupy. Remove the sauce from the heat, then stir in 2 Tbsp butter. Let the sauce cool (it will continue to thicken as it cools).
When the chicken comes out of the oven, place the chicken pieces and one thinly sliced green onion in a large bowl and pour the thickened sauce over top.
Toss the wings in the glaze until they are fully coated, then serve. You can keep a few slices of green onion to sprinkle on top for effect. The flavor of the fresh green onion perfectly balances the sweet tangy sauce.
Yes, you DID make these incredible Raspberry Balsamic Baked Chicken Wings at home and yes they ARE seriously easy and amazing.