Sticky-sweet baked wings, because frying food is a pain
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.
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.
Sticky apricot-pineapple baked chicken wings recipe
Prep time: 20 minutes | Inactive time: 1 hour | Bake time: 40 minutes | Total time: 2 hours
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
- In a small bowl, combine the barbecue sauce, apricot nectar, olive oil, garlic, salt and pepper, and mix very well.
- 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.
- Pour the marinade on top of the chicken, and mix to evenly coat all the pieces. Cover, and chill for at least 1 hour.
- Heat the oven to 400 degrees F, and line a baking sheet with parchment paper.
- 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.
- In a bowl, mix together the ingredients for the dipping sauce, and pour into a small serving bowl.
- Transfer the wings to a serving bowl or plate, and garnish with lots of fresh chopped cilantro. Serve warm with the apricot dipping sauce.