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Bowl of Bones

 Bowl of Bones
These tender, saucy wings have a hint of sweet and tangy lime flavor. Your guests will devour them!—Taste of Home Test Kitchen
18 ServingsPrep: 15 min. + marinating Bake: 55 min.


  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup lime juice, divided
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot, divided
  • 2 pounds chicken wingettes and drumettes
  • 1/2 cup apricot jam
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • Dash onion powder


  • In a large resealable plastic bag, combine the soy sauce, 1/4 cup
  • lime juice, garlic and 1 teaspoon ginger; add the chicken. Seal bag
  • and turn to coat. Refrigerate overnight, turning occasionally.
  • Drain and discard marinade. Place chicken on a greased rack in a
  • foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for
  • 15 minutes.
  • Meanwhile, in a small saucepan, combine the jam, salt, cayenne,
  • garlic powder, onion powder, and remaining lime juice and ginger.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
  • Brush over wings.
  • Bake 40 minutes longer or until juices run clear, basting and turning
  • every 10 minutes. Yield: 1-1/2 dozen.

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Bowl of Bones (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.