Herb Apricot Glazed Chicken Wings Food

APRICOT CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour 1/2 cup into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.

3-INGREDIENT APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 350F (180C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Place chicken, skin-side up, on prepared pan.
• In a medium bowl, whisk together 3 glaze ingredients.
• Pour sauce over chicken and spread liberally on each piece.
• Bake, uncovered, for about 1 hour, or until chicken is cooked through.

EASY APRICOT GLAZED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
• Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
• Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
• Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

ROASTED HERB WINGS

Steps:

• Prepare the wings: Preheat the oven to 400 degrees F (204 degrees C). Rinse the chicken wings under cold water, then pat dry with paper towels. Make sure the wings are completely dry, then break the wings down.
• Use a sharp chef's knife to break down each wing into three separate pieces. Using your finger, locate the joint connecting the drumette to the wingette (flat), then use the tip of your knife to cut the skin so the joint is visible. Firmly press your knife in between the pieces to separate them. Next, use your finger to locate the joint connecting the wingette (flat) to the wing tip. You don't need to cut the skin, just press your knife through the joint, reserving the wing tips to make stock.
• In a large bowl, combine the olive oil, Parmesan, thyme, parsley, garlic, lemon zest, lemon juice, salt, Italian seasoning, paprika, and pepper. Add the wings and toss to completely coat. Make sure you don't overcrowd the skillet or the wings will steam rather than bake and won't be crispy.
• Transfer the wings to two large cast-iron skillets lightly greased with oil and roast, flipping every 10 to 12 minutes, until you can cut into the wing and the juice runs clear, about 40 minutes.
• Make the tossing sauce: In a small saucepan, combine the sauce ingredients over medium heat. Once the butter melts, reduce the heat to low, stirring occasionally.
• Remove the wings from the oven (leave the oven on) and toss with the warm sauce in a large bowl, making sure to cover each morsel. Return the wings to the cast-iron skillets, drizzle with any leftover sauce, return to the oven, and roast for 5 more minutes. Serve hot, garnished with parsley.

APRICOT-GLAZE CHICKEN

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

APRICOT GLAZED GRILLED CHICKEN WINGS

Steps:

• 1. Season wings with salt. Heat grill to medium high.
• 2. In the bowl of a food processor (small if available), combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar, and cumin process until smooth. Add chives.
• 3. Place wings on the grill and cook for 8-10 minutes. Turn, and grill for another 5-6 minutes. With a pastry brush or spoon, brush the sauce on the wings. Cook for about 1 minute, and turn. Repeat on other side of wings. Cook for another 1 minute. Wings should register 170º F when tested with an instant read thermometer.
• 4. Serve the wings garnished with lime wedges. Serves 4.
• 5. Nutrition Information, Per Serving: 670 calories; 34 g fat; 10 g saturated fat; 42 g carbohydrate; 27 g sugars; 49 g protein
• 6. Can be baked in the oven for 45 minutes at 350*F and the last 5 minutes of baking swap on the glaze!

APRICOT GLAZED SRIRACHA WINGS

Steps:

• Combine all ingredients, except the wings, in a bowl. Taste for sweet/hot/sour/salt balance and adjust to your preference. It should be very strong, if not add another tablespoon of Sriracha.
• Place wings in heavy plastic bag(s) and cover with the marinade.
• Seal and refrigerate for two days, turning the bag(s) occasionally to ensure even marinating. (Yes, this requires some planning but it's worth it.).
• When ready to cook, preheat the oven to 325 degrees.
• Spread foil over two shallow pans and top with racks (cake or roasting racks work well).
• Spread wings out on racks, saving their marinade.
• Roast for 1 3/4 hours in the middle or bottom of the oven, switching pans occasionally.
• Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.
• Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on the broiler or turn the oven to 500 degrees for a few minutes. Watch carefully - they can easily burn. Serve hot, warm or cold. Squeeze fresh lemon over them at the table.

APRICOT CHICKEN WINGS

Steps:

• Remove tips from chicken wings and discard; cut through wings to separate; marinate in plastic bag with remaining ingredients for 24 hours.
• Place chicken and marinade on jelly roll pan lined with well-greased foil; bake at 350°, 1 hour, turning once.
• Place in crockpot on low for at least 3 hours; serve warm or cold.

HERB GRILLED CHICKEN WINGS

Steps:

• Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
• Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
• DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
• Season the chicken with salt and pepper on all sides.
• In a skillet, brown the chicken in hot oil until very well browned on all sides.
• Place the chicken in the prepared baking dish on top of the onions and pepper slices.
• In a saucepan melt butter and saute the onion and garlic with chili pepper (beware! use only 1/8 - 1/4 teaspoon chili powder it is VERY hot!) or chili flakes for about 3 minutes.
• Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
• In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.
• Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
• Bake for about 45-50 minutes, or until the chicken legs are cooked.
• NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
• Prepare the sauce as directed.
• Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.
• Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
• Delicious!

LINDA'S APRICOT CHICKEN WINGS

Steps:

• In a bowl combine dressing preserves, and soup.
• Place chicken in a ungreased 11x7x2" baking pan.
• Top with dressing mixture.
• Cover, and bake at 350 for 20 minutes. Baste.
• Bake uncovered for 20 minutes longer, or until chicken is glazed, and juices run clear.

MOLASSES-GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 180.C.
• In a food processor or blender, combine the ingredients for the rub and process until mixture is well blended.
• In a large bowl, toss the chicken wings in the oil until the wings are completely coated, add the molasses rub and toss again until all the wings are coated.
• Place the seasoned wings in a large roasting pan & bake for 35-40 mins or until wings are cooked through.

HERB & APRICOT GLAZED CHICKEN WINGS

Steps:

• In a large non-stick skillet, brown the wings in the oil in 2 batches. Sprinkle one half of the dry spices and herbs over each batch as it is browning. This will take about 12 minutes for each batch.
• After all wings are browned, place them in your crockpot and turn on high. Place lime juice and soy sauce in skillet, and stir with a spatula to remove browned bits. Scrape pan juices into crockpot.
• Mix mustard, jam, cornstarch and hot sauce in a small bowl with a whisk. Add this to the wings in the crockpot. Stir to mix sauce and wings, then cook on high in crockpot until drummies are tender, but not falling off the bone. Or, cook longer on low.