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. These Raspberry Balsamic Baked Chicken Wings are 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.
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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.
Balsamic Vinegar Lovers, This One’s For You.
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 (here’s my homemade teriyaki sauce recipe), or whatever type of sauce you like on your wings.
This is a Small Batch Recipe, Scale Up as Needed.
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
Servings 3 4 pieces eachIngredients
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
- 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.
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Equipment
- Mixing Bowls
- Baking Sheet
- Wire Cooling Racks
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Baked Chicken Wings – 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.
I made these for lunch today and they were wonderful! I used drumsticks instead of wings and just increased the time a little. I’ll definitely be making these again!
Absolutely love these. We are all the wings immediately with no regrets and certainly no leftovers!
Super tasty wings! I love exploring unique flavours with chicken wings and this definitely did not disappoint! I did struggle to get my sauce to thicken past a certain point, though, I managed to glaze the wings and put them back in the oven and continue basting them for a few minutes and thickened it this way.
I made mine in the air fryer and they were amazing (400° and 10 minutes per side) but I did use really nice blackberry-ginger infused balsamic vinegar rather than plain. The sauce thickened to a solid while I finished cooking the wings but it was easy to thin back out again and SO DELICIOUS. I’ll definitely make this recipe again!
This recipe is so adaptable! I pan seared chicken breasts seasined with salt, pepper and italian seasoning (since I didn’t have rosemary), then finished cooking them in the oven basted in that delicious sauce. My hubby was licking his plate! Thank you for sharing this awesome recipe.
Hi BETH! I love your recipes! We have so many favorites! Im prepping for the week and wondering if these wings would be ok as left overs for a week of lunches?
thanks!!!
These probably aren’t the best for meal prep, but if you’re not super picky, it might be so bad. Just like fried wings, they won’t stay crispy through refrigerated storage.
looks amazing- I’ll definitely be trying this recipe
I am so excited to know that wings can turn out so well from being baked – I hardly even noticed that they weren’t fried, and I’ll definitely be using this trick in the future! The sauce was extremely tasty. I couldn’t get it to thicken (even after turning the heat up and boiling for quite a bit longer), but the flavor was excellent.
I am planning on using the cornstarch and egg method on chicken thighs (seen here https://www.budgetbytes.com/2017/02/easy-orange-chicken/) for these and I have high hopes since it has worked for me before! Thanks so much for all the great recipes! <3
This is delicious! I doubled the fresh ginger, increased soy sauce to 1/4 cup and added 1 t red pepper flakes. I used only drumsticks which take longer to cook. I put them directly on the baking sheet and turned them a couple times- drizzling with olive oil if they looked dry. Super crispy! Much better than frying! The green onions are a perfect fresh touch.
Can you substitute fresh ginger with ground ginger? Also could I use raspberry preserves instead of raspberry jam?
Hello Beth from up here in Nova Scotia! I discovered your wonderful site about two weeks ago and have been going nuts making and planning so many meals that you feature. Today I was making up my meal plan for the week and I saw this recipe. I am not a huge wing fan and I have three teenaged boys who would keep me in the kitchen all night doing wings so I am going to try this with drumsticks and cook them longer. I’m so excited. Thank you for all your wonderful recipes and experimentation!!!