I found this recipe via The Splendid Table recipe box last year and now make them for every cocktail party. I’ve switched out the original tabasco sauce for Sriracha, a thai-style hot sauce. These wings always disappear before any other dish.
Apricot Glazed Sriracha Chicken Wings
Serves: 4 to 6
- 2-3 tablespoons soy sauce
- 1 generous cup apricot jam
- 1/3 to 1/2 cup cider vinegar
- 1/4 cup dry white wine (optional)
- 2 teaspoons to 1 tablespoon Sriracha sauce
- 5 large cloves garlic, minced
- 3-4 pounds chicken wings, rinsed
- Lemon halves
- Salt and pepper
- Combine all ingredients, except the wings, in a bowl. Taste for sweet/hot/sour/salt balance and adjust to your preference. It should be very strong, so I added another tablespoon of Sriracha. Place wings in heavy plastic bag(s) and cover with the marinade. Seal and refrigerate for two days, turning the bag(s) occasionally to ensure even marinating. (Yes, this requires some planning but it's worth it.)
- When ready to cook, preheat the oven to 325 degrees. Spread foil over two shallow pans and top with racks (cake or roasting racks work well). Spread wings out on racks, saving their marinade. Sprinkle with a bit of salt and pepper. Roast for 1 3/4 hours in the middle or bottom of the oven, switching pans occasionally. Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.
- Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on the broiler or turn the oven to 500 degrees for a few minutes. Watch carefully - they can easily burn. Serve hot, warm or cold. Squeeze fresh lemon over them at the table.
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