- 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
- 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.
Originally published as Apricot Chicken Wings in Taste of Home Christmas Annual Annual 2009, p81
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Apricot Chicken Wings
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review