Like 'em Hot Wings

12 whole chicken wings* (about 2 ½ pounds)

1 bottle B&R Farms Dried Apricot Red Pepper Topping

1 to 2 garlic cloves, minced

1 ½ t dried rosemary, crushed

1 t dried thyme

¼ t salt

¼ t pepper

These wings are a delectable step up from the pre-made store-bought variety. Your family and guests will thank you for going the extra mile to add that savory, sweet and spicy flavor combination to the party menu! Celery and carrot sticks and blue cheese salad dressing, optional.

Cut chicken wings into three sections; save wing tips for future soup stock. In a large resealable plastic bag, combine the topping, garlic and seasoning. Add wings; toss to evenly coat. Transfer to a well greased 13" x 9" x 2" baking dish. Bake, uncovered, at 425F for 30-40 minutes or until chicken juices run clear, turning every 10 minutes. Serve with celery, carrots and blue cheese dressing if desired.

Yield: 4-6 servings.

Note: 2 pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.