Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

The lime is a refreshing change - with a garlic kick! From Gourmet magazine December 1999. I have made this many times and had great response to it. People who don't like the Buffalo wings enjoy these, and the spice loving wing fans just ask for more!

Ingredients Nutrition


  1. NOTE: these are sort of sticky and messy to make; disposable roasting pans work great
  2. Preheat oven to 425 degrees Divide the wings among the two pans, arranging in a single layer.
  3. Puree the remaining ingredients in a blender and pour half over each pan of wings.
  4. Bake wings in upper and lower thirds of the oven for 50 minutes.
  5. Turn the wings and switch positions of the pans in the oven, then bake 45 minutes more, until liquid is thick and sticky.


Most Helpful

I cut the recipe in 1/4. I used 2 lbs of chicken wings and....1/2 lb pollock fillet in two pieces. I used one full teaspoon of fresh minced garlic, so I really didn't cut the garlic by 1/4. I also sprayed Pam in the pan, less mess. I didn't puree,just heated until the apricot preserves blended with the lime juice, soy sauce, sugar and garlic. Absolutely delicious! So was the fish! I did not cook as long as it said, I didn't want the wings to become hard on the edges or have the fish overcooked. I will make again! Thanks for posting!

Montana Heart Song March 13, 2007

Awesome flavor combination--loved the sweet and tart together. I used three boneless skin-on breasts (cut in chunks) and halved the sauce. Since it cooked in about a third the time (I also cranked it to 450), the sauce didn't have a chance to thicken much, but it totally penetrated the meat and we spooned on the rest. I went out and bought wings today just so I could use up the leftover cup of sauce (I only used half) and use the slow-cook method. I will definitely add more garlic (used 5 small cloves), but it was wonderful as is. I greased my baking pan and that did the trick. I served it with mashed sweet potatoes and it went perfectly. Thanks for posting this easy and delicious recipe!

Marla Swoffer November 11, 2004

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