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Hot & Spicy Parrot WingsIngredients:
An easy chili-apricot sauce makes Cajun-style wings extra tasty. It also makes a delicious glaze for baked ham.
6 tablespoons apricot jam, divided
2 tablespoons lemon juice, divided
1 tablespoon water
1 teaspoon hot red pepper sauce
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 clove garlic, minced
6 chicken wings (about 1 1/4 pounds), tips removed
1 tablespoon Dijon-style mustard
Directions: |
Dinner Menu > Appetizers
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1. In a medium bowl, whisk together 2 tablespoons jam, 1 tablespoon lemon juice, the water, red pepper sauce, paprika, chili powder, thyme, salt and garlic.
2. Cut chicken wings in half at joints to make 12 pieces. Place chicken in a zip-top plastic bag. Add jam mixture to bag. Chill for at least 2 hours or overnight.
3. Preheat oven to 425°F. Line a rimmed baking sheet with foil; lightly grease foil. Remove chicken from bag; place on baking sheet. Cook, turning once, until cooked through, about 20 minutes.
4. Meanwhile, in a small bowl, whisk together the mustard and remaining jam and lemon juice. Serve sauce alongside chicken wings.
Preparation Time: 10 minutes plus chilling
Cooking Time: 20 minutes
Serves 4 increase recipe to suit your party.
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| Serves: 4 |
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Recipe Provided
By: cookingvillage.com
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