Raspberry Balsamic Baked Chicken Wings

Ingredients

• 1.5 lbs chicken wings and drumettes
• Salt and Pepper
• 2 Tbsp cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup raspberry jam
• 1/4 cup water
• 1 tsp freshly grated ginger
• 1/2 Tbsp soy sauce
• 2 Tbsp butter
• 1 green onion, thinly sliced*

Directions

1. Heat the oven to 400ºF. Cover a baking sheet with foil, then set 2 wire racks on top so the chicken can sit above the pan. If you like, mist the racks with oil to make cleanup easier.
2. Blot the chicken pieces dry with paper towel, then add a little salt and pepper. Transfer them to a bowl, sprinkle with the cornstarch, and toss until every piece has an even coating. Set the chicken on the prepared baking sheet with space between the pieces.
3. Bake the chicken for 45-50 minutes, until the pieces are golden and crisp.
4. As the chicken bakes, make the raspberry balsamic sauce. Add the balsamic vinegar, raspberry jam, water, soy sauce, and ginger to a small sauce pot. Set it over medium-low heat and whisk until everything melts together. Bring the sauce to a boil, then let it boil for 5 minutes, whisking frequently, until it becomes thick and syrupy. Take the pot off the heat and stir in the butter. Set the sauce aside to cool; it will thicken more as it rests.
5. Once the chicken is done, move the pieces to a large clean bowl. Spoon the sauce over the chicken, add the sliced green onion, and toss until the wings are coated all over. Serve warm.