Raspberry Balsamic Baked Chicken Wings

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  1.5 lbs Chicken Wingettes Or Drumettes
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  Salt and Pepper ($0.05)
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  2 tbsp Cornstarch
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  0.3 cup Vinegar, Balsamic
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  0.5 cup Raspberry jam or preserves
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  0.3 cup 1/4 cup water ($0.00)
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  1 tsp Ginger, Fresh Root
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  0.5 tbsp Soy Sauce, Low Sodium
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  2 tbsp Butter
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  1 Green Onion (Scallion)(15g)

Instructions

1. 1Pat the chicken pieces dry with paper towels and season with salt and pepper. Place in a bowl, dust the cornstarch evenly over the chicken, and toss until fully coated.
2. 2Heat the salted butter in a large skillet over medium-high heat until foaming, about 1–2 minutes. Working in batches to avoid crowding, place the cornstarch-coated chicken in the skillet and cook 6–8 minutes per side over medium-high heat, until golden brown and crispy, turning once. Transfer cooked chicken to a clean bowl.
3. 3While the chicken cooks, combine the balsamic vinegar, raspberry jam, fresh ginger, soy sauce, and water in a small saucepan over medium heat. Whisk until the jam dissolves, then bring to a boil and cook 5–6 minutes, whisking often, until thickened and syrupy.
4. 4Remove the sauce from heat and stir in the salted butter until fully incorporated. Let cool for 2–3 minutes—the sauce will thicken further as it cools.
5. 5Pour the raspberry balsamic sauce over the cooked chicken, add the sliced green onions, and toss until fully coated.
6. 6Divide the chicken evenly into 3 airtight containers while hot. Cool to room temperature before sealing, then refrigerate.