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
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.
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