Lime Apricot Chicken Wings are beyond delicious! Lime juice, apricot preserves, garlic and soy sauce meld and caramelize with wings as they cook. They emerge from the oven sweet, tangy and delicious. Add a generous sprinkle of chopped scallion for absolute perfection! Credit goes to Gourmet, where this recipe originated and Epicurious, from where I discovered and adapted it. I consider it to be one of my recipe treasures!
According to The National Chicken Council, Super Bowl weekend is by far the biggest time of the year for wings. It is projected that Americans will eat 1.23 billions chicken wings Super Bowl XLVII weekend. If you are among the millions planning to make some wings for the big game, give these a try. They are extremely easy to prepare and a big crowd pleaser – and they go great with football and beer!
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| LIME APRICOT CHICKEN WINGS |
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- 8 pounds chicken wings (disjointed, wing tips cut off and set aside for another use)
- 2 large rectangular pans (preferably disposable foil 12 by 16 inches)
- Sauce
- 1 cup soy sauce
- 1 cup apricot preserves
- 1 cup fresh lime juice
- ⅔ cup sugar
- 6 large garlic cloves
- 3 teaspoons crushed red pepper flakes
- Garnish
- 1 bunch scallions, sliced, to sprinkle on top
- Preheat the oven to 425ºF. Divide the chicken wings between the two pans. Put all of the sauce ingredients, except the red pepper flakes, into a blender and puree. Divide the sauce, pouring half into each pan. Toss the chicken wings to coat with sauce. Sprinkle red pepper flakes evenly over chicken, 1½ teaspoons per pan. Toss to combine. Cook the chicken in the upper and lower shelves of the oven for 50 minutes. Switch the position of the pans and flip wings over, so they brown on the other side. Cook for another 45 minutes until the wings are dark and the sauce is thick. Remove trays from oven. Mound on a platter and sprinkle with scallions. Sliced cucumbers would be a good accompaniment. Enjoy!
This looks and sounds delish!
Yum!!!! sounds like a great recipe!! I usually use oyster sauce and honey as a marinate but lime, apricots and garlic sounds wonderful – making this when I next do chicken wings!!!
These were yummy! Nothing but compliments even now, two weeks afterwards. We’re blaming last week’s loss on the fact that we didn’t have these for the Pats game!
I made these for dinner tonight and they were a huge hit with my kids. I used chicken drumsticks because it was what I had. I used pure bottled lime juice from Whole Foods to save myself a step. I lined a pan with parchment paper and had the paper go up the sides of the pan for easy clean up. It was so easy and everyone wanted more. I will try it with the wings next weekend for the super bowl! Thanks for another great go-to recipe.
Very nice recipe. I will try it.
Please, Please, do NOT discard those beautiful chicken wing tips!!
They are among the most flavorful part of the bird, and make great stock.
If you can’t or will not use them, toss them in the freezer and give them to one of your friends who will. Trust me, it is a gift that will be appreciated.
Hi John, I appreciate the info about the wing tips and I’m going to change my post and say to set them aside for another use. Thank you so much for your feedback. I will definitely keep wing tips in mind next time I make chicken stock. Lisa
I made these for the Superbowl and they were a HUGE hit! Am going to make again today for friends in Sandy Hook. This recipe is a keeper! Thanks, Lisa.
Lisa, I made them last night, but in a much smaller scale. Annie ate 4 and I ate 8.Very nice.
hi Bob, Thanks for trying my recipe. Glad you enjoyed it! Lisa
I made this again with the wings (the first time I used drumsticks). Everyone loved them. Even my husband who is a die hard buffalo wing fan. Thanks.
They were a big hit in my house as well – thank you!
They were a big hit in my house as well – thank you!
I LOVED them too – they never even made it to dinner because we ate them right up! Question though- I am still trying to get the burnt sauce off the pan. Other than parchment paper suggested above, is there anything else you would line the pan with to prevent the sauce being difficult to clean off sides of pan? (MIne got very burnt to the pan, but the wings weren’t burnt at all.) ALSO, you say to toss wings with the remaining sauce at the end but I think you mean just stir and cover it with the sauce already baking with it – yes? LOVE your recipes – I am trying almost every one!
Hi Wendy, As you say, the sticky sauce is great on the wings – not so great on the sides of a pan. I would suggest soaking and maybe scraping with a dull knife and use foil next time. I always use foil pans for these wings. First of all, I’m often bringing them right from the oven to a party, so the foil is perfect. Second of all, no cleaning up the pans. They can be rinsed off and recycled. And yes, you got what I meant when I said “…toss with remaining sauce…” Thanks so much for your comments! Lisa
We had a “Time to make some of he Panning the Globe recipes from the ‘printed and waiting to try’ folder” dinner last night. The wings were amazing. Can’t believe the 4 of us finished almost 8 lbs…
Made the Hasselback potatoes too. They were fantastic!
Hi David, so nice to hear from you. I’m glad you enjoyed! Lisa