|Rating: 4.5/5||Serves: 4 Servings||Difficulty: Easy||Approx. Cost: $15.00|
|Prep Time: 10 Minutes||Cook Time: 1 Hour||Additional Time: 20 Minutes||Total Time: 1 Hour, 30 Minutes|
Apricots are definitely one of the most underappreciated stone fruits out there. Apricots are cousins of peaches, plums, and cherries, but seemingly do not get nearly as much attention.
Apricots have a lovely fruity, sweet flavor but also have a little bit of tartness at the end. This tart flavor makes them taste slightly different than some of their stone fruit relatives and makes apricots an excellent candidate for many sweet and savory dishes. Salads, sauces, stews, rice dishes, pies and tarts are just a few of the
Most commonly, you’ll see apricots either dried or in the form of apricot preserve, but you can find fresh apricots in the summer with their season running from about May to August. Apricots are high in fiber and are also a good source of vitamins A and C.
About this Crispy Baked Chicken Wings Recipe
This crispy baked chicken wings recipe calls for using apricot preserves (or jam) as they
This glaze is packed with great flavor. It’s sweet and tart from the apricots, it has a wonderful tang from the apple cider vinegar and it has a little kick from the cayenne pepper. It’s so simple and easy to make and can also be used as a glaze on chicken thighs, pork chops, ham or shrimp.
Introducing this apricot glaze into your repertoire is a great way to do something fun and different with your chicken wings — take these to your next game day cookout!
- 2 pounds chicken wings, thawed if previously frozen
- 2 teaspoons salt
- 2 tablespoons cornstarch
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- Cooking spray — as needed
- ¾ cup (180 ml) apricot preserves or apricot jam
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 1 teaspoon cayenne (optional)
- ¼ cup (60 ml) apple cider vinegar
- Toss the chicken wings with salt in a large bowl. Let sit for twenty minutes, this will draw the excess moisture out of the skin.
- Preheat the oven to 300ºF (150ºC).
- Pat the chicken wings dry with paper towels, transfer them to a separate bowl and toss them with the cornstarch and spices.
- Line a sheet pan with foil and put a cooling rack on top of the foil. Grease the rack with cooking spray and line the chicken wings on top of the rack.
- Bake the chicken wings at 300ºF (150ºC) on the bottom rack of the oven for 25 minutes, this low temperature will help render out some of the fat in the wings.
- Turn the heat up to 450ºF (230ºC) and bake the wings on the top rack of the oven for another 30 minutes or until the skin is crispy.
- Whisk together the preserves, honey, mustard, soy, cayenne
andvinegar together in a bowl. Transfer to a pot and simmer for 10-15 minutes or until it reaches a sticky, syrupy consistency.
- Remove the chicken wings from the oven and toss with the sticky glaze. Serve immediately.
JARED KENT has been cooking professionally for seven years. After attending Johnson & Wales University’s culinary arts program, he has worked in a fine dining restaurant run by world-renowned chef Marcus Samuelsson, worked as a culinary teaching assistant, managed an upscale food truck, cooked in a Southeast Asian restaurant and worked as a sous chef in a tapas restaurant.
image: Caboose Spice & Company