Baked Chicken Wings with Apricot-Ginger Glaze

Apricot-Ginger Chicken Wings Closeup

By Marie Powell

Yields: 6 servings

Prep Time: 10 minutes

Cooking Time: 45 minutes

For my daughter’s sake, I’ve made concessions about the actual wings and often make a small batch of boneless chicken strips with the same glaze. While I think the wings are more fun, my 11-year-old and her crowd with braces really can’t manage well these days with bone-in wings. The sauce itself can easily be adapted to ingredients on hand as well. Although I love the apricot-ginger combo, you can use peach, mango, and even apple jelly.

At this rate, you could easily have an impressive chicken wing buffet for your next gathering – or in my case, a very tasty staff lunch in the near future!


  • 4 lbs. chicken wings (thawed, if frozen)
  • 1 cup apricot jam
  • 14 cup reduced sodium soy sauce
  • 14 cup water
  • 12 teaspoon ground ginger powder
  • Pinch of pepper

Recommended Tools


  1. Preheat oven to 400 degrees F.
  2. Line two large sheet pans with heavy-duty aluminum foil. Place an oven-safe rack in each pan and coat with non-stick spray, then set aside.
  3. Rinse chicken wings and pat dry with paper towels.
  4. If needed, slightly warm the jam to make a more liquid consistency for combining. In a large bowl, add remaining ingredients and whisk until well combined.
  5. Remove about a third of the sauce and reserve for later.
  6. Place the wings into the bowl of sauce in small batches and toss to coat. Then arrange wings on the prepared racks.
  7. Bake for 30 minutes. Remove from oven, lightly brush with remaining sauce, then bake for another 15 minutes.
  8. Serve with spiralized vegetables, fresh melons, or another healthy side.