Apricot Chicken Wings Recipes

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.

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.

SLOW COOKER APRICOT BBQ CHICKEN WINGS RECIPE - (4.3/5)

Steps:

• Instructions 1. In a medium mixing bowl, combine all the sauces & spices. Remove about ½ cup of the mixture and refrigerate for later! 2.Add the chicken wings to a large slow cooker, then cover with the sauce mixture. Stir until wings are well-coated. Cook on low for 6-8 hours or high for 3-4 hours. 3. Once done, set oven to broil. Line a baking sheet with foil. 4. Remove wings from slow cooker and place on the lined baking sheet. Drizzle with some of the slow cooker sauce if desired. Broil for approximately 2 minutes. 5. Remove pan from oven, flip wings, and brush wings with the remaining sauce mixture that you saved out. 6. Return to oven and broil for an additional 3-5 minutes, until sauce starts to caramelize. 7. Remove from oven and serve! Notes I recommend using a non-sweet BBQ sauce for this recipe. Use your favorite store-bought or from scratch version (approximately 2 cups no matter which you choose).

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.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

LINDA'S APRICOT CHICKEN WINGS

Steps:

• In a bowl combine dressing preserves, and soup.
• Place chicken in a ungreased 11x7x2" baking pan.
• Top with dressing mixture.
• Cover, and bake at 350 for 20 minutes. Baste.
• Bake uncovered for 20 minutes longer, or until chicken is glazed, and juices run clear.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

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.