Apricot-Glazed Chicken Wings
Life is all about contrasts and balance, right? Like, you can’t truly be happy without being unhappy sometimes, or really appreciate the beauty of a summer day without enduring the harsh days of winter. With these lofty notions in mind, I present these Apricot-Glazed Chicken Wings, a dish of delish contrasts!
They’re both sweet and spicy!
Savory and sour!
Sticky and tender!
Modern yet nostalgic (remember Saucy Susan?!!)
And absolutely, finger-lickin’ delicious!
Easy to make too! Just mix up the marinade in the morning (or the night before), let the wings soak in that and roast in one pan when you’re ready to eat!
As they cook, the sugar in the apricot preserves breaks down and allows the wings to get that wonderful caramelization. YUM!
So make these tonight, pass around the napkins and get ready for the cheers…and tears when they’re all gone! Like I said, it’s all about the contrasts!😘
Apricot-Glazed Chicken Wings
Makes 4-5 servings
You will need a blender or food processor for this.
Prep Time for marinade: 20 minutes, plus at least 8 hours for chicken to marinate and up to 24; Cook Time: About 1 hour
Ingredients
2 large shallots, finely chopped
2 tablespoons vegetable oil
½ cup red wine vinegar
⅔ cup low-sodium soy sauce
12 ounces (about 1 cup) apricot preserves
Kosher salt and black pepper
Pinch or two of red pepper flakes
2 pounds chicken wings (I like to use the wingettes
Chopped scallions to garnish (optional)
The Recipe
1. Heat the vegetable oil over medium heat in a medium saucepan and add the shallots., Let cook for about 5 minutes, stirring often, until the shallots are golden and softened. Stir in the vinegar and bring the mixture to a boil until it’s reduced by about half. This should take 2-3 minutes. Stir in the soy sauce, apricot preserves, a pinch of salt and pepper and the red pepper flakes. Lower the heat so that the mixture simmers and let it cook for about 15 minutes, stirring every now and then, until it thickens and reduces.
2. Pour the mixture into a blender or food processor and blend until smooth. Cool to room temperature. You can definitely make the marinade at least a day before you want to use it and keep it covered and chilled in the fridge.
3. Place the wings in a large bowl or resealable bag and pour the marinade over the chicken, making sure all the pieces are submerged in it. Cover the bowl or seal the bag and let marinate in the fridge for at least 8 hours and up to 24.
4. When ready to bake, preheat oven to 425ºF and line a large rimmed baking sheet with two layers of aluminum foil. Spray the foil with non-stick cooking spray (or lightly oil it) and arrange the chicken, along with the marinade, in a single layer on the sheet. Roast the wings for about 45 minutes-1 hour (we like our chicken very well done) turning them at least once during the process. They should look deep brown, blackened in spots and be entirely cooked through.
5. Serve immediately, spooning any marinade that is still liquidy over the wings and make sure to have lots of napkins handy!
Enjoy!
Note: Recipe adapted from an old issue of Gourmet Magazine. I swapped in wings for drumsticks, cut the fresh ginger and tinkered with a few other things too.
