Apricot Glazed Sriracha Chicken Wings

by Maggie Battista on December 21, 2008

in Appetizers, Featured, Holiday

I found this recipe via The Splendid Table recipe box last year and now make them for every cocktail party. I’ve switched out the original tabasco sauce for Sriracha, a thai-style hot sauce. These wings always disappear before any other dish.

Ingredients

  • 2-3 tablespoons soy sauce
  • 1 generous cup apricot jam
  • 1/3 to 1/2 cup cider vinegar
  • 1/4 cup dry white wine (optional)
  • 2 teaspoons to 1 tablespoon Sriracha sauce
  • 5 large cloves garlic, minced
  • 3-4 pounds chicken wings, rinsed
  • Lemon halves
  • Salt and pepper

Combine all ingredients, except the wings, in a bowl. Taste for sweet/hot/sour/salt balance and adjust to your preference. It should be very strong, so I added another tablespoon of Sriracha. Place wings in heavy plastic bag(s) and cover with the marinade. Seal and refrigerate for two days, turning the bag(s) occasionally to ensure even marinating. (Yes, this requires some planning but it’s worth it.)

When ready to cook, preheat the oven to 325 degrees. Spread foil over two shallow pans and top with racks (cake or roasting racks work well). Spread wings out on racks, saving their marinade. Sprinkle with a bit of salt and pepper. Roast for 1 3/4 hours in the middle or bottom of the oven, switching pans occasionally. Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.

Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on the broiler or turn the oven to 500 degrees for a few minutes. Watch carefully – they can easily burn. Serve hot, warm or cold. Squeeze fresh lemon over them at the table. Serves 4-6.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.

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  • http://thestorers.org Jim S

    These just made the short list for my Christmas Eve appetizer list. I can taste them as I read.

    Excuse me while I go to the kitchen to grab some paper towels… I need to clean the drool out of my keyboard.

  • http://thestorers.org Jim S

    Just made a batch (marinated) for our 2nd Christmas Eve (Friday night). Used the apricot jam from http://www.welovejam.com – a really great jam if you can get it.

  • Maggie

    I’ll be interested to hear how your family/friends like this dish. I make them for most parties, easy, crowd pleasers. Sometimes I make a little extra marinade to serve alongside, for those who want a dipping sauce.

  • http://gagainthekitchen.blogspot.com gaga

    Yum, I love the combo of sweet and spicy. Sriracha is so versatile, I love that stuff!

  • http://thestorers.org/ Jim S

    Maggie – They were a hit. I cooked them on the grill, browning them over direct flame and then setting them to the back of the grill for some time with indirect heat. They easily cooked for an hour plus and were dark, but falling off the bone when I served them. They were so good I just whipped together another batch for the Super Bowl on Sunday. :-)

  • http://www.kalofagas.ca/ Perter

    The use of Sriracha is as brilliant as the colours on these wings. I have to try some.

  • http://300chicken-recipes.com Chicken_Recipes

    An interesting combination of sweet and spicy hot. I must give this recipe a go. Thank you.

  • http://hotsaucedaily.com Brian Meagher

    You gotta love that Sriracha sauce! With the apricot glaze, soy, vinegar and GARLIC!… wow.

    Check out our Sriracha-Garlic wings, they are similar in that they are baked before frying, with tons of garlic.
    http://hotsaucedaily.com/2008/01/17/hot-srirach

  • http://hotsaucedaily.com Brian Meagher

    You gotta love that Sriracha sauce! With the apricot glaze, soy, vinegar and GARLIC!… wow.

    Check out our Sriracha-Garlic wings, they are similar in that they are baked before frying, with tons of garlic.
    http://hotsaucedaily.com/2008/01/17/hot-srirach

  • Pingback: Here’s a New Year’s resolution for you: eat tasty food. like apricot chicken « Have Fork, Will Eat

  • http://www.facebook.com/people/Jac-Holcombe/1265831711 Jac Holcombe

    I used the marinade/glaze to bake chicken legs and bone-in breasts. It was good! You can definitely add more sriracha without the chicken being too hot.

  • Garrok

    I just tried these and although the flavor combination seems like a winner, they were a bit bland.

  • http://www.eatboutique.com Maggie

    Oh no, Garrok!! Really? I’m so sorry they were bland for you. I often up the amount of Sriracha to my liking… Did you try that?

  • Garrok

    I’ll try them again today and add more sriracha to see if that helps. Also, you don’t put any salt or pepper on the chicken at all? Seemed like it was missing something.

  • http://www.eatboutique.com Maggie

    You know, I do put salt on the wings but completely omitted that. My bad! Sometimes I increase the soy sauce and don’t use salt, but with only 2-3 tablespoons (as recipe is written) a little salt would definitely be ok. I’d love to hear how they work out for you in the end, either way! Thanks for trying again. :)

  • Rtylenda

    I’ve got ten marinating now…with some reduced items in the sauce/marinate. Two days from now……!

  • Rtylenda

    I used lime juice and marinated for four days. Terrific!

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