Raspberry Balsamic Baked Chicken Wings

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  Chicken Wingettes Or Drumettes(680g)
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  Salt and Pepper ($0.05)
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  Cornstarch(30g)
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  Vinegar, Balsamic(60g)
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  Raspberry jam or preserves(120g)
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  1/4 cup water ($0.00)
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  Ginger, Fresh Root(5g)
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  Soy Sauce, Low Sodium(8g)
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  Butter(30g)
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  Green Onion (Scallion)

Instructions

1. 1Pat the chicken pieces dry with paper towels and season with salt and pepper. Place in a bowl, dust with cornstarch, and toss until evenly coated.
2. 2Heat 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 pieces in the skillet and cook 6–8 minutes per side, 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 2 tablespoons water in a small saucepan over medium-low heat. Whisk until the jam dissolves, then bring to a boil over medium heat and cook 5–6 minutes, whisking often, until thickened and syrupy.
4. 4Remove the sauce from heat and stir in the 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 and add the sliced green onions. Toss until fully coated.
6. 6Divide the chicken evenly into 3 airtight containers while hot. Cool to room temperature before sealing, then refrigerate.