Recipe by Kittencal@recipezazz
These wings are delicious, adjust cayenne or chili flakes to suit heat level
Top Review by evewitch
These turned out well, and were a change from a traditional hot wing. I really appreciated that they did not have to be marinated. The cooking time or temperature seemed to be a bit off, because I had to bake them for 55 min. before broiling. I accidentally added extra vinegar because the vinegar from the other wing recipe I was making somehow got dumped in this sauce instead of where it belonged. Whoops! (Someday I might actually be a good cook.) It didn't hurt it too much, but I certainly wouldn't do it on purpose. I used the 3 cloves of garlic of course. I think next time I will take better care to make my onions smaller, and experiment a bit with the oven temperature.
- 3 tablespoons oil
- 1 small onion, minced
- 2 -3 garlic cloves, minced
- 2 teaspoons grated peeled fresh ginger
- 1⁄4 teaspoon salt (I use seasoned salt)
- 1⁄8 teaspoon cayenne pepper (or to taste or use crushed red pepper flakes)
- 3 tablespoons vinegar, perferably apple cider
- 2⁄3 cup ketchup
- 1⁄2 cup apricot preserves
- 3 1⁄2 lbs chicken wings
Directions See How It's Made
- Set oven to 350 degrees F.
- In a saucepan add first 6 ingredients; cook stirring occasionally until onion is softened, about 3 minutes.
- Add vinegar, cook 1 minute.
- Stir in ketchup and preserves; bring to a light boil then reduce heat to low; simmer until mixture is thickened and reduced to 1 cup (about 20 minutes).
- Meanwhile line broiler pan with foil then coat with cooking spray.
- Reserve 1/4 cup sauce.
- In a large bowl toss wings with remaining sauce, then place wings in pan.
- Bake 30 minutes on lowest rack brushing occasionally with reserved sauce.
- Remove broiler rack from lowest position, then set oven rack for broiler position.
- Set oven heat to broiler.
- Broil wings for 2 minutes or until browned.