Chicken Wings With Red Chili and Apricot-Pineapple Glaze

Advocate-Tested Recipe

Chicken Wings With Sriracha
and Apricot-Pineapple Glaze

Serves 4 to 6. Recipe adapted by Beth Colvin from Smucker’s Orchard’s Finest. Sriracha, a Thai hot sauce with the consistency of ketchup, is some powerful stuff. If you’re serving people sensitive to heat, you can cut the sauce back to 3/4 cup. For those who are really sensitive, use a milder chili sauce, such as Heinz.

11/2 cups apricot-pineapple preserves

1 cup Sriracha sauce

1 tsp. lime juice

1 tbl. chopped parsley

Cooking spray

3 lbs. chicken wing sections

1. In a small bowl, mix the preserves, Sriracha, lime juice and parsley. Set aside.

2. Preheat oven to 425 degrees. Place chicken on a broiler rack or on an oven-safe rack above a baking dish. Cook 20 to 30 minutes or until chicken is golden brown, flipping once after 15 minutes. Brush some of the glaze over wings and return to oven for 5 minutes. Serve wings warm with remaining glaze on the side.