These wings are deliciously sweet and sticky. Although the directions below look quite lengthy, they are super easy to make. Marinate, bake and eat!
- 3–1/2 to 4 lbs chicken wings, drumstick and wing sections separated
- 1 c. soy sauce
- 1 c. water
- 1 c. brown sugar
- 2 garlic cloves, minced
- 1/2 c. apricot preserves
- 1/4 c. oil
- 1 – 6 oz. can pineapple juice
- 2 tsp fresh ginger, grated
- Optional Glaze Ingedients:
- 1 – 8 oz. can crushed pineapple
- 2 Tbsp apricot preserves
- 1–2 Tbsp cornstarch
- Scallions, sliced
- Rinse, and pat dry chicken wings.
- Combine all marinade ingredients. Reserve 1-1/2 cups to 2 cups and refrigerate for later use.
- Add chicken wings to a large ziploc bag and add remaining marinade. Double bag ingredients, and refrigerate overnight, or at least 8 hours.
- To bake, preheat oven to 350 degrees F. Arrange wings on foil lined baking sheet in a single layer, and bake for about an hour, or until browned, flipping over half way through baking. (Normally I always use an instant thermometer to gauge doneness, but it is pretty difficult to do with wings as there is little meat surrounding bones).
- If glaze is desired, while chicken is cooking, heat reserved marinade in a medium saucepan. Add the crushed pineapple and 2 Tbsp apricot preserves and heat to boiling. Lower to low heat and cook approx. 10 minutes to meld flavors. Mix a tablespoon of cornstarch with a tiny bit of water and mix together. Higher heat to med high, and add to glaze. Cook until thickened. If a thicker glaze is desired add a little more cornstarch mixture.
- Dip each wing in glaze, top with sliced scallions and serve.
Peach preserves can be substitutes for apricot. Or, orange marmalade can be substituted for apricot for a little different flavor.
For traveling, lay wings in a single layer as they are very sticky and will stick together. The added glaze makes them a little easier to separate if they stick together.