Baked Chicken Wings with Apricot-Ginger Glaze
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
- 1⁄4 cup reduced sodium soy sauce
- 1⁄4 cup water
- 1⁄2 teaspoon ground ginger powder
- Pinch of pepper
- 2 large sheet pans (Browse our full selection of Vollrath baking sheets)
- 2 baking racks
- Measuring cups
- Mixing bowls
- Basting brush (KaTom recommends: 8-inch silicone basting brush by Cuisipro)
- Heavy-duty aluminum foil
- Preheat oven to 400 degrees F.
- 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.
- Rinse chicken wings and pat dry with paper towels.
- 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.
- Remove about a third of the sauce and reserve for later.
- Place the wings into the bowl of sauce in small batches and toss to coat. Then arrange wings on the prepared racks.
- Bake for 30 minutes. Remove from oven, lightly brush with remaining sauce, then bake for another 15 minutes.
- Serve with spiralized vegetables, fresh melons, or another healthy side.