Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Yield
30 servings (serving size: 2 chicken wings)

Add heat and sweet to these chicken wings by tossing them in a mixture of apricot jam, mustard,  and crushed red pepper.

Making your own glaze for these zesty wings cuts back on added salt and sugar in many store-bought barbecue sauces.

 

How to Make It

Preheat oven to 425°. In a large bowl, combine apricot jam, minced garlic, crushed red pepper, Dijon mustard, and kosher salt. Add chicken wings; toss to coat. Refrigerate for 30 minutes or up to 4 hours. Line 2 baking sheets with foil; bake chicken wings for 25-30 minutes, turning once, until golden brown and slightly charred.

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