Chicken Wings With Spicy Apricot Sauce Recipes

BROILED CHICKEN WINGS WITH SPICY APRICOT SAUCE

Steps:

• Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.
• Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.
• While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.
• Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.

APRICOT CHICKEN WINGS

Steps:

• 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., Drain and discard marinade. Place wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.

CHICKEN WINGS WITH SPICY APRICOT SAUCE

Steps:

• Cut chicken wings into three sections; discard wing tip section. In a shallow bowl or large resealable plastic bag, combine cornstarch, baking powder, salt, pepper and sugar. Dip chicken pieces in eggs, then coat generously with cornstarch mixture., In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. Keep warm. , Meanwhile, in a large saucepan, combine apricots and water; bring to a boil. Reduce heat; cover and simmer until apricots are tender. , Transfer to a blender or food processor. Add the sugar, vinegar, honey and cayenne; process on high until smooth. Cool slightly. Serve with chicken wings.

SPICY APRICOT CHICKEN WINGS

Steps:

• 1. CUT each chicken wing in half at joint. Place in food storage bag; set aside.
• 2. COMBINE preserves, vinegar, hot pepper sauce (2 teaspoons for extra hot sauce), chili powder and garlic. Pour 1/2 cup sauce in bag with chicken; seal bag and marinate at least 1 hour or overnight. Refrigerate remaining sauce, to use for dipping when served.
• 3. When ready to cook: HEAT grill. Place chicken wings on grill (reserve marinade). Cook 25 to 30 minutes; brushing chicken with reserved marinade during cooking.
• 4. DISCARD marinade. Serve with remaining refrigerated sauce.

GRILLED SPICY APRICOT CHICKEN WINGS

Steps:

• Cut off and discard chicken wings' tips. Cut each chicken wing in half at the joint. Place in plastic bag; set aside.
• Combine preserves, vinegar, hot pepper sauce (add up to 2 teaspoons more for extra spicy sauce), chili powder and garlic.
• Pour 1/2 cup sauce in plastic bag with chicken; seal bag and marinate at least 1 hour or overnight. Refrigerate remaining sauce to use for dipping when served.
• Place chicken wings on preheated grill (reserve marinade). Cook for 25 to 30 minutes; brushing chicken with reserved marinade during cooking.
• Discard remaining marinade. Serve with reserved refrigerated sauce.

APRICOT CHICKEN WINGS

Steps:

• Remove tips from chicken wings and discard; cut through wings to separate; marinate in plastic bag with remaining ingredients for 24 hours.
• Place chicken and marinade on jelly roll pan lined with well-greased foil; bake at 350°, 1 hour, turning once.
• Place in crockpot on low for at least 3 hours; serve warm or cold.

LIME, APRICOT, AND SOY-SAUCE CHICKEN WINGS

Steps:

• Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
• Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
• Serve wings warm or at room temperature.

SPICY APRICOT CHICKEN STIR-FRY

Steps:

• Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
• Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
• Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.