Hot Apricot-Glazed Wings

Simple fried chicken wings with a sweet-spicy apricot glaze ~ perfect game day appetizer.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Kelly ~ the hungry bluebird


  • 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