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dark blue oval platter with glazed lime apricot baked chicken wings, sprinkled with scallions

Lime Apricot Baked Chicken Wings

  • Author: Lisa
  • Total Time: 1 hour 45 mins
  • Yield: 12-14 1x


Fall-off-the-bone tender, sweet, salty, sticky, glazed chicken wings. An easy recipe to cook for a big crowd.

From a recipe in Gourmet Magazine 


  • 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)

For The Sauce:

  • 1 cup soy sauce
  • 1 cup apricot preserves
  • 1 cup fresh lime juice
  • 2/3 cup sugar
  • 6 large garlic cloves
  • 3 teaspoons crushed red pepper flakes

For The Garnish

  • 1 bunch scallions, sliced, to sprinkle on top


  1. Preheat the oven to 425ºF. Divide the chicken wings between the two large foil pans, spreading them out into a single layer.
  2. 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 to coat. Sprinkle red pepper flakes evenly over chicken, 1 1/2 teaspoons per pan. Toss to combine.
  3. 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. Cook for another 30-45 minutes, checking often to prevent burning, until the wings are darkened and the sauce is thick and sticky. Mound wings onto a platter and sprinkle with scallions. Sliced, lightly salted cucumbers make a good accompaniment. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 1 hour 35 mins
  • Category: Appetizer
  • Method: Oven baking
  • Cuisine: Out of This World

Keywords: baked chicken wings, easy chicken wings