Broiled Chicken Wings with Spicy Apricot Sauce

The sauce was quite good, but for some reason, didn't seem to stick very well to the chicken. If the sauce had caramelized better on the chicken, I think it would be at least three forks. Not sure if I did something wrong. The chicken was browned bordering on burning in some areas so I'm not sure what else I could have done. I probably won't make it again.

• FoodIsMyFirstLove

• 2/24/2013

这些结果不错——我添加2瓣大蒜the marinade. then, i marinaded the wings in the apricot mixture and olive oil for a few hours, broiled then for 8 min, turned them over, broiled for another 8 min, then basted them with apricot sauce, broiled for 3 min, flipped them, basted again, and cooked for 2 min. they were perfect. time cooked probably depends on your oven. a big hit on superbowl sunday.

• Anonymous

• new york city

• 2/7/2011

These were so good. I baked mine at 500 like other reviewers. I also used sugarfree apricot preserves. Much healthier than regular preserves. They were sweet and spicy and the glaze turned out wonderfully.

• Tinybu88les8

• 8/20/2010

鸡翅很好吃我eat them, and these were tasty. Since I am the garlic queen I did add more garlic. Also the preserves were mostly fruit with less sugar so I actually added some brown sugar, otherwise it would have been more tart-spicy (from the lime juice) rather than sweet-spicy which is what I wanted. Ok, I confess. I didn't have apricot preserves so I used Peach-Mango-Orange preserves, but I really think the end result would be about the same. If I were to change anything I would only use that much lime juice if using high-sugar content preserves. I used the stated amount of cayenne; I didn't think it was too hot at all. I tasted and tasted the sauce and kept thinking something was missing, then I added about 1 T of soy sauce and it was perfect. The sauce does taste even better after it is charred onto the chicken. I was nervous too about broiling it for so long so I kept setting off the (too sensitive) smoke alarm checking it so often but it turned out perfect, browned on the outside, a little blackened on the tips and tender-juicy on the inside, with fabulous flavor.

• itropicbird

• San Diego

• 4/14/2010

I made this for a party and was worried that I was supposed to broil these wings for so long, but they came our perfectly. One comment at my party was, "I would eat these for breakfast, lunch, and dinner!" Everyone loved them.. they were SO good!

• Anonymous

• Philadelphia, PA

• 4/11/2010

This recipe is great and a big hit with my family, even two young children. Because they are sensitive to spice, I reduce the cayenne to about 1/2 what the recipe calls for. The wings will get very charred under the broiler, but don't let the blackened appearance bother you. It's just all the sugar in the sauce and it gives a great flavor.

• Anonymous

• Minnetonka, MN

• 8/4/2009

A big success. I used the preserves, lime juice, garlic, cumin, cayenne mixture to marinate chicken breasts. I boiled it as instructed and then divided the mix in to thirds. I used 1/3 to marinate the chicken, 1/3 to brush while barbecuing the chicken, and the last 1/3 I served with the cooked chicken. Very nice flavor...sweet with a kick.

• Anonymous

• Westchester County, NY

• 3/6/2009

My kids loved these, and have asked several times that I make them again. This comes after they admitted that they had never realy liked chicken wings, despite the many different ways I'd been preparing them for years!!

• genevoise

• Lawrence, KS

• 12/22/2008

The recipe as given makes for a great "bat wing" recipe. I created this tasty treat for coworkers for our Halloween luncheon, and they were a hit. Some wanted more heat, but others were content as they were. Used organic chicken in my selection, and Smucker's Apricot jam...just delicious! Took me more than 45 minutes in the kitchen though!

• laurajo98

• Anchorage, AK

• 10/31/2008

This recipe has promise, but as written it's beyond hot. Next time I make it (and there will be a next time), I'll start with 1/4 the amount of cayenne and add it to taste. We like hot things, but that was ridiculous. I wound up using twice the amount of fruit (I had to add another flavor since I only had 1 jar of apricot) to tame the spice. To the people who complain that this is too sweet, that has nothing to do with the recipe and everything to do with the quality of the jam you use. If you start with a high quality jam that has no HFCS in it, you'll wind up with a better piece of chicken. That does require buying something other than store-brand jam, though. I used an all-fruit jam that has no sugar at all, and then added a Tbs of honey (so it would cling better), and it was lovely. I also did this on legs instead of wings, cooking them at 500 for about 45 minutes, then popping them under the broiler once they were glazed.

• Anonymous

• Oakland, CA

• 2/19/2008

Pretty good....I found that I needed to add more garlic and cayenne pepper for more taste......

• Anonymous

• Chicago

• 12/24/2007

Too much lime juice! The lime juice totally overpowered the chicken. I will make it next time, but with several adjustments: substitute cayenne for 1 tsp of red pepper flakes, add more garlic, lessen lime juice to only 1/4 of a cup, add parsley, and add more apricot preserves.

• kilindsey

• Baltimore, MD

• 11/20/2005

The sauce in this recipe was too sweet. Will stick to my favorite combo of orange marmalade, garlic, pepper and soy sauce.

• Anonymous

• Seattle, WA

• 11/8/2005

Really enjoyed this recipe. Made it this afternoon. Had some chicken wings in the freezer as well as the ingredients needed on hand and decided to make it. I did not use the broiler, instead, baked the chicken wings high heat (around 500 degrees) for about 20 minutes and then basted them with the sauce for a few minutes. The wings came out pretty good. Had a bit of a crust, tasted like fried wings and the sweet and spicy sauce gave it a nice flavor.

• clove8

• 8/29/2005

This recipe is fabulous. Just the right amount of heat and sweet. I have made this numerous times with wings and will try it with chicken tenders. Definitely a keeper!!!

• bwalker

• Forest Hill, MD

• 4/13/2005