Save on Pinterest

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
  • Total Time
    Prep: 15 min. + marinating Bake: 55 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 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

Directions

  • 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 15x10x1-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.
Nutrition Facts
1 each: 139 calories, 8g fat (2g saturated fat), 38mg cholesterol, 241mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 10g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Stacey4
    Feb 16, 2011

    I made these wings for a potluck. They were really good. I actually forgot to buy lime juice the first time that I made this, so I used lemon juice and it turned out great. The second time I made this I used lime juice and it was equally as good.

  • 123Lon
    Oct 30, 2010

    Using low sodium soy sauce and leaving out the salt will reduce the sodium content of this recipe and make it much healthier.LAG

  • GrammyGarl
    Oct 29, 2010

    I imagine ground ginger will work as well. Fresh ginger root does it give it a 'fresher, brighter' flavor. If using ground ginger, use half of what the recipe calls for in fresh. Also make sure you mix it in well, so no clumps are left to surprise anyone. :)

  • challenges
    Oct 28, 2010

    do I have to use fresh ginger root?