Prep 20 mins
Cook 25 mins
These wings are delicious, adjust cayenne or chili flakes to suit heat level
- 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
- 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.
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.
My DS thought they were so good, he was sneaking his brothers :) Now that's good! We will make these again because we all enjoyed them! DH rescued the last 3 wings before going into the refrigerator, and saved me from having to bag them up. I let them get nice and crisp, keeping them in the oven a little longer than stated time, cause we like them best that way. Great wings! Thanks for sharing!
Hi KITTENCAL; Oh WOW, WOW, WOW. This did not quite blow my mind off, but came so close to it. I certainly found it difficult to stop eating the wings as they were very, very good. I decide to add 2 tablespoons of Tabasco Sauce and 1 tablespoon of Chili powder, as I wanted something a little on the Firey side. Will be making another batch today.....can't stop!!! Thanks for posting this recipe. "Uncle Bill"