- 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
Reviewed Dec. 29, 2014
"I was looking for something a little different. This delivered and was tasty to boot."