Simple-to-make appetizers, Apricot Chicken Wings, are the key to easy entertaining. A five ingredient marinade flavors these juicy and tender chicken wings.
Robin Spires Tampa, Florida
Apricot Chicken Wings
Apricot Chicken wings
2 Lbs. chicken wings
1 cup apricot preserves
2 Tbsp. cider vinegar
2-3 tsp. hot pepper sauce
1 ½ tsp. chili powder
1 garlic clove, minced
Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour ½ 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.
Drain and discard marinade. Place wings in a greased foil-lined 15 in x 10 in x 1 in baking pan. Bake at 400 F. for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade. Yield: 2 dozen
(Recipe for the Apricot Chicken Wings was in Taste of Home, 2012)
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