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Chicken Wings with Spicy Apricot Sauce

Everyone gobbles these up at Christmas potlucks! My mother gave me the recipe for this anytime appetizer with its flavorful sweet-and-sour sauce.
  • Total Time
    Prep: 15 min. Cook: 10 min./batch
  • Makes
    6 dozen

Ingredients

  • 3 dozen whole chicken wings
  • 1-1/2 cups cornstarch
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 3 eggs, beaten
  • Oil for deep-fat frying
  • SAUCE:
  • 1 cup (3 ounces) dried apricots
  • 1-1/4 cups water
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1/8 to 1/4 teaspoon cayenne pepper

Directions

  • Cut chicken wings into three sections; discard wing tip section. In a shallow bowl or large resealable plastic bag, combine cornstarch, baking powder, salt, pepper and sugar. Dip chicken pieces in eggs, then coat generously with cornstarch mixture.
  • In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. Keep warm.
  • Meanwhile, in a large saucepan, combine apricots and water; bring to a boil. Reduce heat; cover and simmer until apricots are tender.
  • Transfer to a blender or food processor. Add the sugar, vinegar, honey and cayenne; process on high until smooth. Cool slightly. Serve with chicken wings.
Editor's Note: Sauce can be made ahead, covered and refrigerated. Reheat and thin with a little water if necessary.

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