Apricot Chicken Wings Recipe

Apricot Chicken Wings Recipe photo by Taste of Home

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Simple-to-make appetizers are the key to easy entertaining. A five-ingredient marinade flavors these juicy and tender chicken wings.—Robin Spires, Tampa, Florida

This recipe is:

Diabetic Friendly

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Apricot Chicken Wings Recipe

Prep: 15 min. + marinating Bake: 30 min.

Yield: 24 Servings

15 30 45

Ingredients

2 pounds chicken wings
1 cup apricot preserves
2 tablespoons cider vinegar
2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 garlic clove, minced

Directions

Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour 1/2 cup into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place wings in a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade. Yield: 2 dozen.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutritional Facts 1 chicken wing equals 79 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Originally published as Apricot Chicken Wings in Taste of Home Christmas Annual Annual 2009, p81