I love this time of year. The weather starts to change, the holidays are getting closer, and appetizers rise to the top of the food chain. These Apricot Ginger Chicken Wings are baked, not fried. They are super easy to prepare and crazy delicious!! Isn’t that the goal of a good chicken wing? I have thrown in some cayenne pepper to add some depth to the flavors…..
but you can easily kick up the heat even more if you so desire! Did someone say Sriracha on the side?
Now you are definitely going to need some napkins, these Apricot Ginger Chicken Wings are on the sticky side which makes them finger lickin’ good!!
How to make Apricot Ginger Chicken Wings:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
Combine the preserves, ginger, garlic, salt, and cayenne pepper in a food processor…..
Process/Pulse until the ginger and garlic are finely chopped. Stir in the vinegar (remove the blade first)…..
Cut the wings at the joints and discard the tips…..
Place the wings on the prepared baking sheet. Brush with 1/2 of the glaze mixture…..
Bake for 15 minutes. Remove from the oven and turn the wings over using tongs. Brush the wings with the remaining glaze…..
Return to the oven and bake for an additional 15 minutes…..
Grab some napkins and a drink and dig in!
Notes:
- Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
- I used Bonne Maman Apricot Preserves.
- Crystallized ginger can usually be found in the bulk bin aisle or the baking section.
In case you were wondering, this is what crystallized ginger looks like…..
It is thin slices of fresh ginger that have been preserved with sugar. That’s it, two ingredients.
Some additional appetizers to serve at your next party:
Apple Compote and Brie Crustini
TomatoPestoCheesecuit aka Caprese Bites
Tools used to prepare this recipe:
Food Processor – I have an OLD version of this one
I love tiny foods, how about you? 😉
Enjoy!!
*Serving size is based on 4 pieces per person. 3 pounds of chicken wings can vary between 13 to 17. It all depends on the size of the individual wings that are included in the package.*
Apricot Ginger Chicken Wings
Ingredients
- 1 cup apricot preserves
- 1/8 cup crystallized ginger
- 2 large cloves garlic (smashed and peeled)
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper (or more if like it spicy)
- 1/4 cup white vinegar
- 3 pounds chicken wings
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
- Combine the preserves, ginger, garlic, salt, and cayenne pepper in a food processor.
- Process/Pulse until the ginger and garlic are finely chopped. Stir in the vinegar (remove the blade first).
- Cut the wings at the joints and discard the tips.
- Place the wings on the prepared baking sheet. Brush with 1/2 of the glaze mixture.
- Return to the oven and bake for an additional 15 minutes. Grab some napkins and a drink and dig in!
Notes
- Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
- I used Bonne Maman Apricot Preserves.
- Crystallized ginger can usually be found in the bulk bin aisle or the baking section.
- Serving size is based on 4 pieces per person. 3 pounds of chicken wings can vary between 13 to 17. It all depends on the size of the individual wings that are included in the package
You say stir in the vinegar, but there is no vinegar listed with the ingredients.
Oh my gosh Susan, sorry about that. It is 1/4 cup white vinegar. 🙂