Hot Apricot Glazed Wings
Hot apricot glazed chicken wings made with a sweet and spicy apricot jam glaze, perfect appetizer/snack for game day, parties or even just for dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 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!