Simple-to-make appetizers are the key to easy entertaining.
A five-ingredient marinade flavors these juicy and tender chicken wings
INGREDIENTS
2 pounds chicken wings
1 C B & R Farms’ Dried Apricot Preserves
2 T cider vinegar
2 t hot pepper sauce
1 t chili powder
1 garlic clove, minced
DIRECTIONS
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 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade. Yield: 2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.