Asian Apricot Wings( or Drumsticks Work Too)

I was bored one night w/ "normal" wings & wanted to try something else, so pretty much played the clean out the leftover condiments game in my fridge & came up with this; you can use any chicken part I would say, but I usually use either wings or drumsticks that I have taken the skin off of. If using wings, these make a good appetizer too.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3⁄4 cup  apricot preserves (Apricot-Pineapple is good too)
• 1⁄3 cup  teriyaki sauce
• 1  tablespoon dark brown sugar
• 2  teaspoons cornstarch
• 1⁄2 teaspoon powdered ginger (or 1 Teaspoon grated fresh Ginger)
• 1⁄2 teaspoon garlic powder
• 1 1⁄2 teaspoons cider vinegar
• 1  teaspoon red pepper flakes (optional)
• 1⁄2 teaspoon salt
• 3  lbs chicken wings (or equivalent in other pieces)

Directions

1. Preheat oven to 400 degrees (if you are using something other than wings or small drumsticks, I would suggest putting the heat at 350 degrees or chances are you will end up with a burned mess).
2. Line 13X9 pan w/ foil (they didn't have it when I first made these, but since they have come out w/ the"release" foil, I've found it works great w/ this recipe).
3. In a large bowl,whisk together all the sauce ingredients until blended.
4. Add the chicken, coating well.
5. Spoon chicken& sauce into pan.
6. Bake 15 minutes.
7. Remove chicken from oven; brush the chicken w/ the sauce in the pan.
8. Cook about 20 minutes more (again this is depending on what part of the chicken you are using;larger pieces would take longer), basting w/ the sauce about every five minutes.
9. Remove chicken to a serving platter; spoon sauce over it.
10. Good served with rice.