Poultry Essentials Apricot Sticky Wings Food

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

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.

POULTRY ESSENTIALS: BAKED APRICOT STICKY CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof pan, large enough to hold the chicken, and any veggies you choose to add to the pan. You will not need a cover.
• 3. Gather your Ingredients (mise en place).
• 4. THE BRINE
• 5. Dissolve the salt in the water, add the chicken and allow to soak in the refrigerator for 2 - hours. Then, remove from the brine and rinse.
• 6. THE CHICKEN
• 7. Place a rack in the bottom position, and preheat the oven to 300f (150c).
• 8. Divide the sweet butter, and rub it under the skin of the breasts. Then rub the outside of the bird with the olive oil, and sprinkle on the spices. Cut the peach in half, and stick into the cavity. Finally, truss the legs and wings.
• 9. Chef's Note: If you are adding any veggies, place them around the bird.
• 10. Add the chicken to the preheated oven for 2 hours.
• 11. After two hours remove the chicken.
• 12. Mix the apricot preserves, tamari, and white pepper in a bowl, and brush over the chicken.
• 13. Return the chicken to the oven until the glaze begins to brown in spots, about an hour.
• 14. PLATE/PRESENT
• 15. Allow to rest for ten minutes, before carving and serving. Enjoy.
• 16. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: APRICOT STICKY WINGS

Steps:

• PREP/PREPARE
• I like making these in an ovenproof skillet; however, when I am doing large batches, I defer to baking pans lined with parchment paper.
• Gather your ingredients (mise en place).
• Place a rack in the bottom position and preheat the oven to 400f (205c).
• Add the braise ingredients to the skillet and whisk to combine.
• If your apricot preserves are really chunky, you might want to throw the ingredients into a blender and give it a few one-second pulses.
• Add the chicken and sauce into the skillet, toss to combine, and throw in some red-pepper flakes, if using.
• Add to preheated oven and bake until the wings are cooked through and the sauce is thick and gooey, about 60 - 90 minutes.
• Every 10 - 15 minutes, open the oven, and give the wings a stir.
• The sauce can go from yummy to burned in a matter of a few minutes, so keep a good eye on the oven... both eyes, if you can spare them.
• PLATE/PRESENT
• Put the wings in a bowl or platter and sprinkle with some sesame seeds. Enjoy.
• Keep the faith, and keep cooking.

LIME, APRICOT, AND SOY-SAUCE CHICKEN WINGS

Steps:

• Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
• Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
• Serve wings warm or at room temperature.