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Chicken Wings with Spicy Apricot Sauce Recipe

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Everyone gobbles these up at Christmas potlucks! My mother gave me the recipe for this anytime appetizer with its flavorful sweet-and-sour sauce.

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Chicken Wings with Spicy Apricot Sauce Recipe

Prep: 15 min. Cook: 10 min./batch

Yield: 24 Servings

15 10 25

Ingredients

3 dozen whole chicken wings
1-1/2 cups cornstarch
1 tablespoon baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar
3 eggs, beaten
Oil for deep-fat frying
SAUCE:
1 cup (3 ounces) dried apricots
1-1/4 cups water
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons honey
1/8 to 1/4 teaspoon cayenne pepper

Directions

Cut chicken wings into three sections; discard wing tip section. In a shallow bowl or large resealable plastic bag, combine cornstarch, baking powder, salt, pepper and sugar. Dip chicken pieces in eggs, then coat generously with cornstarch mixture.
In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. Keep warm.
Meanwhile, in a large saucepan, combine apricots and water; bring to a boil. Reduce heat; cover and simmer until apricots are tender.
Transfer to a blender or food processor. Add the sugar, vinegar, honey and cayenne; process on high until smooth. Cool slightly. Serve with chicken wings. Yield: 6 dozen.

Editor's Note: Sauce can be made ahead, covered and refrigerated. Reheat and thin with a little water if necessary.

Originally published as Chicken Wings with Spicy Apricot Sauce in Country Woman Christmas Annual 1997, p20

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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