Asian Apricot Wings( or Drumsticks Work Too) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I was bored one night w/ normal wings & wanted to try something else, so pretty much played the clean out the leftover condiments game in my fridge & came up with this; you can use any chicken part I would say, but I usually use either wings or drumsticks that I have taken the skin off of. If using wings, these make a good appetizer too. Ingredients:
3/4 cup apricot preserves (apricot-pineapple is good too) |
1/3 cup teriyaki sauce |
1 tablespoon dark brown sugar |
2 teaspoons cornstarch |
1/2 teaspoon powdered ginger (or 1 teaspoon grated fresh ginger) |
1/2 teaspoon garlic powder |
1 1/2 teaspoons cider vinegar |
1 teaspoon red pepper flakes (optional) |
1/2 teaspoon salt |
3 lbs chicken wings (or equivalent in other pieces) |
Directions:
1. Preheat oven to 400 degrees (if you are using something other than wings or small drumsticks, I would suggest putting the heat at 350 degrees or chances are you will end up with a burned mess).
2. Line 13X9 pan w/ foil (they didn't have it when I first made these, but since they have come out w/ the release foil, I've found it works great w/ this recipe).
3. In a large bowl,whisk together all the sauce ingredients until blended.
4. Add the chicken, coating well.
5. Spoon chicken& sauce into pan.
6. Bake 15 minutes.
7. Remove chicken from oven; brush the chicken w/ the sauce in the pan.
8. Cook about 20 minutes more (again this is depending on what part of the chicken you are using;larger pieces would take longer), basting w/ the sauce about every five minutes.
9. Remove chicken to a serving platter; spoon sauce over it.
10. Good served with rice.
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