RASPBERRY BALSAMIC BAKED CHICKEN WINGS

Ill 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.

INGREDIENTS
CHICKEN

• 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

INSTRUCTIONS

1. 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.
2. 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.
3. ............................

for full recipes please see : www.budgetbytes.com

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