These sweet wings surprise you with a hauntingly spicy finish. It's a great way to celebrate Halloween or your favorite team on football Sunday. Once you try this simple recipe, you'll be making up occasions to have them again.
I first made this recipe as "Bat Wings" for one Halloween some years ago to do something a little special for some little ones. They were not as spicy as this recipe so the little ones could enjoy it. And boy did they! The sweetness and stickiness got them so excited. And if you've ever cooked for anyone under the age of 10, you know how hard it is to find something new that they actually like to eat.
Well, once I saw their smiling faces, I knew it would be something I would have to make again. I made their recipe with orange marmalade and buffalo wing sauce so that the spiciness was toned down and the sweetness was amped up. But for this adult version, it's time to put on your big girl pants and get some hair on your chest. Apricots are a more complex flavor from just straight orange sweetness so if you're making these for a crowd, it will be fun to see if they guess the base of the sauce.
For the more grown up version, I switched out the orange marmalade for apricot preserves and used undiluted hot sauce (I used #habanero) for a kick. You can bake the wings to reduce the amount of fat that you get with frying. You can still get some crunch by setting your oven to a high temperature (425 degrees) and baking the wings on a wire rack in a sheet pan so that the fat can drain away from the wings and there is air circulation all around the wings for that crispiness. There's usually always a way to get some of your favorite foods into your routine and be able to stick to your healthy eating plan.
While your wings are baking, make your sauce. Add all the sauce ingredients to a small saucepan, bring to a boil, and simmer for about 10 minutes or so. This will reduce to sauce to make a smooth glaze. Once the wings are done, toss them in the sauce and enjoy!
Ingredients
1.5 lbs chicken wings, whole
Dry Rub
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Paprika
Salt & Pepper
Wing Sauce
1/2 Cup Apricot Preserves
2 Cloves Garlic, minced
Juice of Half an Orange
2 Tbsp Low Sodium Soy Sauce
1/4 Cup Hot Sauce (I used Sweet Habanero)
Instructions
1. Preheat oven to 425 degrees. Line a sheet tray with aluminum foil and place wire racks on top of foil.
2. Rinse wings and pat dry.
3. Dredge wings with dry rub ingredients and place on prepared sheet tray.
4. Bake wings for 35 - 45 minutes until chicken reaches 165 degrees.
5. While wings are baking, make the sauce by combining all sauce ingredients into a small saucepan. Bring to a boil and simmer for 10 minutes to reduce the sauce to a smooth glaze.
6. Once the wings are done place into a large bowl and toss the wings into the sauce. Enjoy!