Easy Apricot Chicken Wings

 

 

Simple-to-make appetizers are the key to easy entertaining.

A five-ingredient marinade flavors these juicy and tender chicken wings

 

 

 

TOTAL TIME: Prep: 15 min. + marinating Bake: 30 min.

 

MAKES: 24 servings

 

Ingredients:

 

2 pounds chicken wings

 

1 C  B & R Farms’ Dried Apricot Preserves

 

2 T cider vinegar

 

2 t hot pepper sauce

 

1 t chili powder

 

1 garlic clove, minced

 

 

Directions:

 

1. Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour 1/2 cup into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Place wings in a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade. Yield: 2 dozen.

 

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

 

Originally published as Apricot Chicken Wings in Taste of Home Christmas Annual Annual 2009, p81

 

1 chicken wing equals 79 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.