Food & Drink


Here’s a thing that I’m willing to admit: the main reason I chose to bake these was because the idea of cooking large quantities of hot oil scared me. So, whether you bake this Raspberry Balsamic Baked Chicken Wings in order to indulge but not be overly “indulgey” or you’re just scared of deep-frying, like me using cornstarch, this method of baking will save you.



1.5 pounds of chicken wings, as well as drumettes ($4.75)

Salt and Pepper ($0.05)

2 Tbsp New Windowcornstarch ($0.08)


1/4 cup balsamic vinegar ($0.44)

1/2 cup jam made of raspberry ($1.01)

1/4 cup of water ($0.00)

One teaspoon fresh chopped ginger ($0.05)

1 Tbsp new windows Sauce ($0.05)

2. Tbsp of butter ($0.26)

One onion green, finely diced* ($0.11)


The oven should be preheated to 400oF. Cover a baking sheet with foil to make it easy to clean up. Place two wire racks on the foil to raise those chicken pieces. Sprinkle the wire racks in oil to make it easy to clean them If you wish.

Dry the chicken pieces using a towel. Then add the addition of a pinch of salt as well as Pepper. Put the pieces of chicken in bowls and sprinkle them with cornstarch. Mix the chicken pieces in the cornstarch until thoroughly well coated. The coated chicken pieces should be placed on the baking sheet in a way that they don’t touch.

Cook the chickens in the oven for 45 to 50 minutes to ensure that the bird is brown, golden, and crisp.

As the chicken cooks cooking in the oven, you can prepare your raspberry-based balsamic glaze. Combine the balsamic vinegar jam soy, sauce, water, and ginger in a smaller saucepan. Place the pot over medium-low heat and stir the ingredients until they are dissolved. Let the sauce come to a boil, after which it will simmer for five minutes, stirring frequently until the sauce is thick and syrupy. The dressing should be removed from the flame and then mixed into the butter. Let the sauce cool (it will thicken when it is cool).

After the chicken is done baking, put the chicken pieces into a large, clean bowl. Pour the sauce on top and then sprinkle with the sliced green onion. Mix the chicken until completely coated in sauce. Serve hot.