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Sticky-sweet baked wings, because frying food is a pain

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

And because pineapple and apricot want to make friends with your wings

I really enjoy a big plate of spicy, hot Buffalo wings, especially when we're at a sports bar or a gaming event (March Madness, anyone?), but they're far from healthy. Here's a version that doesn't sacrifice flavor and that's fairly guilt-free since they're baked, not fried.

And because pineapple and apricot want to make friends with your wings
Image: Brandi Bidot/SheKnows

While I'm definitely a huge fan of good, spicy Buffalo wings, I wanted to take this recipe and make it sweet and savory rather than just spicy. Sweet apricot and pineapple preserves give these baked wings tons of sticky-sweet flavor, with just a hint of spice thanks to the hot sauce.

And because pineapple and apricot want to make friends with your wings
Image: Brandi Bidot/SheKnows

Sticky apricot-pineapple baked chicken wings recipe

Prep time: 20 minutes | Inactive time: 1 hour | Bake time: 40 minutes | Total time: 2 hours

Serves 6

Ingredients:

For the wings

  • 1 cup honey barbecue sauce
  • 1/2 cup apricot nectar
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • About 4 pounds chicken wings
  • Chopped cilantro, for garnish

For the dipping sauce

  • 1/2 cup apricot preserves
  • 1/4 cup pineapple preserves
  • 1 tablespoon soy sauce
  • 2 tablespoons hot sauce
  • 1 teaspoon garlic powder

Directions:

  1. In a small bowl, combine the barbecue sauce, apricot nectar, olive oil, garlic, salt and pepper, and mix very well.
  2. Trim off the wing tips, and halve the wings at the joint. Remove any excess skin or fat from the drumettes (if using), and place the chicken in a large bowl.
  3. Pour the marinade on top of the chicken, and mix to evenly coat all the pieces. Cover, and chill for at least 1 hour.
  4. Heat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  5. Transfer the chicken wings to the baking sheet, keeping them in a single layer. Bake for 35 – 40 minutes or until the chicken is no longer pink.
  6. In a bowl, mix together the ingredients for the dipping sauce, and pour into a small serving bowl.
  7. Transfer the wings to a serving bowl or plate, and garnish with lots of fresh chopped cilantro. Serve warm with the apricot dipping sauce.

More wing recipes

Cilantro-lime baked wings
5 finger-lickin' good wing recipes
Baked honey-mustard wings

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