Tuesday, May 24, 2011

Chicken Wingettes and Drumettes with Apricot Glaze

This recipe from Food & Wine ("Spicy Apricot Wings") is meant for the BBQ. However, I decided to bake the chicken in the oven as we don't have a gas grill and I didn't want to go through the hassle of starting the charcoal etc.

Here is supposed to be a picture of the dish.
And if it weren't for two
fussy kids, there would be one.

1/2 cup apricot preserves
2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp Dijon mustard
1/2 tbsp salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp sweet paprika
2-3 dashes cayenne pepper
1/4 tsp ground ginger
3 pounds chicken wingettes and drumettes

Preheat oven to 450°F. Whisk together all ingredients except the chicken pieces. Toss chicken with half the sauce and let stand 5 minutes. Spray a rack with non-stick cooking spray and place on top a rimmed baking sheet lined with parchment paper or aluminum foil. Place chicken pieces on rack and bake for about 45 minutes, turning once or twice, until brown and crisp. Serve with remaining sauce.

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