Lime Apricot Soy Sauce Chicken Wings Recipes

LIME APRICOT SOY WINGS

Steps:

• NOTE: these are sort of sticky and messy to make; disposable roasting pans work great
• Preheat oven to 425 degrees Divide the wings among the two pans, arranging in a single layer.
• Puree the remaining ingredients in a blender and pour half over each pan of wings.
• Bake wings in upper and lower thirds of the oven for 50 minutes.
• Turn the wings and switch positions of the pans in the oven, then bake 45 minutes more, until liquid is thick and sticky.

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.

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.

HONEY LIME CHICKEN WINGS

Steps:

• In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
• Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
• In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

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.

STICKY SOY WINGS

Steps:

• Wash the chicken wings and dry as much as possible.
• Preheat oven at 400 degrees.
• Place chicken in a deep baking dish.
• Mix all other ingredients together in a bowl.
• Pour over chicken.
• Place in oven or 1 1/2 hours or until chicken is done and sauce is sticky.
• IMPORTANT: Due to the hot cooked sugar, chicken will be extra hot and easy to burn.
• be careful and let chicken sit for at least 15-20 minutes before serving.