When you’re craving wings and need a different recipe to spice things up, these apricot wings will really hit the spot! They’re sweet with just a little bit of tanginess and are perfectly suited to serving at parties or enjoying all by yourself.
Do you know that my husband has never really cared for wings? It’s true, and to be honest, I didn’t care much for them either until I tried something other than buffalo wings. And for all of you die-hard wing fans that absolutely adore buffalo wings, I apologize. I just don’t like them. I don’t like blue cheese, and I can’t stomach the smell of buffalo sauce. Sorry!
But these wings? Oh, yum! They’re sweet, which I love, but they still have a hint of tanginess that makes the flavor more interesting. The sweetness, of course, comes from the delicious apricot preserves and the brown sugar. The Italian dressing provides a little bit of tanginess and (oddly enough) really complements the flavor of the preserves.
I like for my wings to have a bit of a kick, so definitely add some chili pepper flakes if you’re the same way. But to keep it milder for the kids and for my hubs who doesn’t care for spicy foods, just skip the red pepper flakes. They’re still delicious without it.
These apricot wings are just the right combination of sweet and tangy. They're perfect as an appetizer or a meal!
- 2.5 pounds of wings
- 1 ½ teaspoons of salt
- ½ teaspoon pepper
- 1 teaspoon of dried basil
- 1 teaspoon of parsley flakes
- ½ teaspoon of oregano
- 4 tablespoons of Italian dressing
- 5 tablespoons of Apricot preserves
- Pinch of salt
- 1 teaspoon of brown sugar
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix all of the sauce ingredients together. Set aside.
Rinse and cut wings, pat dry. In a large bowl season wings with salt, pepper, basil, parsley and oregano.
Add wings to a greased baking pan. Bake uncovered for 25 minutes. After 25 minutes, flip wings. Bake for an additional 15 minutes.
Remove baking pan, and with a cooking brush or spoon, generously add half of the sauce to the wings. Return wings to the oven, cook for an additional 10 minutes or until chicken is cooked.
Serve hot and use remaining sauce as a dip, if desired.
To add heat, sprinkle some chili pepper flakes to the sauce.
The wing sauce really goes a long way, so this is a great recipe to feed a small crowd. If you like your wings super saucy, though, just double up on the sauce if you’re making a larger batch than we’ve done here.
If you have any leftover wings (which I doubt you will), try them in this chicken gumbo soup. Divine!