Hot Apricot Glazed Wings, easy fried chicken wings with a sweet and spicy apricot jam glaze ~ a perfect appetizer/snack for game day or simply serve for dinner.
Ever since I tried making wings at home, I’ve been obsessed. I made chicken wings the first time with a stout beer and mustard glaze. Delicious, and I’ve been trying some new ways to glaze them. The cooking of the wings is the same, dredge in cornstarch and fry them up. I’ve tried a glaze from my favorite grocery, a hot honey glaze, and now this apricot concoction.
A couple of weeks ago, I came across some really nice fresh apricots at the store. I made a small batch of apricot jam, just one jar. So easy and so good. I was spooning some on my yogurt with walnuts for breakfast and thought, let’s try some on wings. My aunt mixes apricot jam with horseradish and dips coconut shrimp in it. Yum. Spicy it was decided and hot apricot glazed wings were had, twice so far.
These really aren’t too spicy, in fact, the glaze has a kick but mellows somewhat when tossed on the wings. I like to use homemade apricot jam, but store-bought works just fine, and add cayenne, lime zest and juice, garlic and a little smoked cumin. Toss the hot wings in this mixture to coat and I’m telling you, delish.
You could use honey instead of the apricot jam and omit the smoked cumin (or try smoked paprika). Hot honey wings are super good, too! I love them both ways, with blue cheese dressing.
I’m sure I’ll keep on with my wing obsession and come up with some more glazes. Try these hot apricot glazed wings, you’ll love them. We have them for dinner, they’d also be perfect for the big game day or any kind of party. Enjoy, Kelly
UPDATE NOTES: This post was originally published in June, 2016, and spruced up to look nicer, including new copy and recipe notes, in September, 2019. No changes to original recipe.
Hot Apricot Glazed Wings
- 2 tablespoons apricot jam ~ or honey
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked cumin ~ can omit it if you don't have it
- 1 clove small garlic, grated on a microplane
- ¼ teaspoon lime zest, about half a lime
- Juice from half a lime, about 2 tablespoons
- Kosher or sea salt and pepper, to taste
- Vegetable oil for frying, or canola oil
- 2 pounds trimmed chicken wings, cut at joints, wing tips discarded
- 1 - 2 cups cornstarch for dredging
- Snipped fresh chives
- Make glaze. In a medium bowl, combine first 7 ingredients and mix well. Taste, adjust heat factor if desired with a little more cayenne. Set aside.
- Preheat oven to 200º and line a sheet pan with paper towels, place a rack on top. Fill a 4-quart pot with 3 to 4 inches of vegetable oil. Use a thermometer and heat oil to 350º.
- While the oil is heating, dredge chicken wings in cornstarch, shaking off excess (dredge a second time just before frying for more crunch factoand set aside.
- Fry wings, several at a time, until the skin is golden and crisp, about 5 to 6 minutes. Drain wings on the rack on the lined pan and keep warm in oven until all wings are fried.
- Toss hot wings in the bowl with the apricot sauce and gently toss to coat well. Remove to serving plate and sprinkle with snipped chives, serve immediately.
- Makes 2 pounds of wings, 2 to 4 servings
- You can make with honey instead of apricot jam, same amount. Hot honey version is very good, too, maybe tastes a tiny bit hotter, to me at least.
- If you don't have smoked cumin, leave it out or use regular cumin or try smoked paprika.
- Serve with blue cheese or ranch dressing for dipping!