Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes
  • 1 tbsp baking powder (aluminum-free)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

For the Blackberry Balsamic Sauce:

  • 1 cup fresh blackberries (or frozen, thawed)
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes (adjust for spice preference)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • 1 tbsp unsalted butter

For Garnish (Optional):

  • Fresh chopped parsley or cilantro
  • Sesame seeds

Equipment

  • Large mixing bowl
  • Baking sheet with a wire rack
  • Medium saucepan
  • Blender or immersion blender
  • Tongs
  • Measuring cups and spoons

Instructions

Prepare the Wings:

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly spray with cooking spray.
  2. Dry and Season: Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, kosher salt, garlic powder, smoked paprika, and black pepper until evenly coated.
  3. Arrange and Bake: Place the wings on the wire rack in a single layer, ensuring they don’t touch. Bake for 40-45 minutes, flipping halfway through, until crispy and golden.

Make the Blackberry Balsamic Sauce:

  1. Cook the Base: In a medium saucepan over medium heat, combine blackberries, balsamic vinegar, honey, soy sauce, Worcestershire sauce, garlic, ginger, and red pepper flakes. Stir and bring to a simmer.
  2. Simmer and Blend: Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until the blackberries break down. Use an immersion blender (or transfer to a blender) to puree until smooth.
  3. Thicken the Sauce: Return the sauce to the saucepan (if using a blender). Stir in the cornstarch-water slurry and simmer for 2-3 minutes until thickened. Remove from heat and stir in the butter for a glossy finish.

Coat the Wings:

  1. Toss in Sauce: Once the wings are baked, transfer them to a large bowl. Pour the blackberry balsamic sauce over the wings and toss to coat evenly.
  2. Optional Second Bake: For stickier wings, place the coated wings back on the wire rack and bake for an additional 5-7 minutes at 425°F (220°C) to set the sauce.

Serve:

  1. Garnish and Plate: Transfer the wings to a serving platter. Sprinkle with parsley or cilantro and sesame seeds, if desired.
  2. Serving Suggestions: Serve hot with celery sticks, carrot sticks, or a side of ranch or blue cheese dressing for dipping.

Notes

  • Make-Ahead: The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat gently before tossing with wings.
  • Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-12 minutes.
  • Air Fryer Option: Instead of baking, cook wings in an air fryer at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.

Nutritional Information (Approximate, per serving, based on 6 servings):

  • Calories: 380 kcal
  • Protein: 24g
  • Fat: 22g
  • Carbohydrates: 18g
  • Sugar: 14g