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Chicken Wings with Spicy Apricot Sauce

Chicken Wings with Spicy Apricot Sauce
Everyone gobbles these up at Christmas potlucks! My mother gave me the recipe for this anytime appetizer with its flavorful sweet-and-sour sauce.
24 ServingsPrep: 15 min. Cook: 10 min./batch

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
© Taste of Home 2013

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Chicken Wings with Spicy Apricot Sauce (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013