Apricot Chicken Wings
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
Total TimePrep: 15 min. + marinating Bake: 30 min.
- 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 15x10x1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.
Editor's NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts1 each: 79 calories, 4g fat (1g saturated fat), 18mg cholesterol, 25mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
Originally published as Easy Apricot Chicken Wings in Taste of Home Christmas Annual 2009
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