APRICOT CHICKEN WINGS
Simple-to-make appetizers are the key to easy entertaining. A five-ingredient marinade flavors these juicy and tender chicken wings. -Robin Spires, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour 1/2 cup into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 25mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
STICKY APRICOT DRUMSTICKS
Provided by Katie Lee Biegel
Categories main-dish
Time 7h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
- Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.
POULTRY ESSENTIALS: APRICOT STICKY WINGS
I love using preserves when making things like wings. You can use most any kind, and then add a few other bits-and-bobs until you get the flavors where you want them. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- I like making these in an ovenproof skillet; however, when I am doing large batches, I defer to baking pans lined with parchment paper.
- Gather your ingredients (mise en place).
- Place a rack in the bottom position and preheat the oven to 400f (205c).
- Add the braise ingredients to the skillet and whisk to combine.
- If your apricot preserves are really chunky, you might want to throw the ingredients into a blender and give it a few one-second pulses.
- Add the chicken and sauce into the skillet, toss to combine, and throw in some red-pepper flakes, if using.
- Add to preheated oven and bake until the wings are cooked through and the sauce is thick and gooey, about 60 - 90 minutes.
- Every 10 - 15 minutes, open the oven, and give the wings a stir.
- The sauce can go from yummy to burned in a matter of a few minutes, so keep a good eye on the oven... both eyes, if you can spare them.
- PLATE/PRESENT
- Put the wings in a bowl or platter and sprinkle with some sesame seeds. Enjoy.
- Keep the faith, and keep cooking.
POULTRY ESSENTIALS: BAKED APRICOT STICKY CHICKEN
I was just having fun with a chicken, and came up with this recipe. It is a slow-baked chicken, with a sticky apricot glaze. What is funny is that the final recipe is nowhere what I envisioned. But, that is the fun of creating in the kitchen. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 3h10m
Number Of Ingredients 20
Steps:
- 1. PREP/PREPARE
- 2. You will need an ovenproof pan, large enough to hold the chicken, and any veggies you choose to add to the pan. You will not need a cover.
- 3. Gather your Ingredients (mise en place).
- 4. THE BRINE
- 5. Dissolve the salt in the water, add the chicken and allow to soak in the refrigerator for 2 - hours. Then, remove from the brine and rinse.
- 6. THE CHICKEN
- 7. Place a rack in the bottom position, and preheat the oven to 300f (150c).
- 8. Divide the sweet butter, and rub it under the skin of the breasts. Then rub the outside of the bird with the olive oil, and sprinkle on the spices. Cut the peach in half, and stick into the cavity. Finally, truss the legs and wings.
- 9. Chef's Note: If you are adding any veggies, place them around the bird.
- 10. Add the chicken to the preheated oven for 2 hours.
- 11. After two hours remove the chicken.
- 12. Mix the apricot preserves, tamari, and white pepper in a bowl, and brush over the chicken.
- 13. Return the chicken to the oven until the glaze begins to brown in spots, about an hour.
- 14. PLATE/PRESENT
- 15. Allow to rest for ten minutes, before carving and serving. Enjoy.
- 16. Keep the faith, and keep cooking.
LIME, APRICOT, AND SOY-SAUCE CHICKEN WINGS
Steps:
- Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
- Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
- Serve wings warm or at room temperature.
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