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Sweet and Spicy Chicken Wings

Prep Time:  10 minutes (plus 2 hours to marinate)   |    Cook Time:  45 minutes   |    Total Time:  55 minutes (plus 2 hours to marinate)   |    Servings:  6 wings

Ingredients:

Marinade:

  • ½ cup soy sauce
  • 2 tablespoons  Tuscan Garden  White Vinegar
  • ¼ cup  Simply Nature  Organic Agave Nectar
  • 1 ½ teaspoons  Stonemill  Crushed Red Pepper
  • ½ teaspoon ground ginger
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro

Wings:

  • 6  Kirkwood  Chicken Wings
  • 2 tablespoons  Berryhill  Apricot Preserves
  • 1 tablespoon  Baker's Corner  Brown Sugar
  • ½ teaspoon  Baker's Corner  Corn Starch*
  • ½ teaspoon water
  • 1 green onion, sliced on a bias

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

  1. In a medium bowl, combine the marinade ingredients. Stir.
  2. Pour half the marinade into a zip bag. Add the chicken wings. Marinate for 2 hours.
  3. Pour the remaining marinade into a small saucepan. Over medium-high heat, bring the marinade to a boil. Reduce heat, simmer for 5 minutes. Stir in the apricot preserves and brown sugar.
  4. In a small bowl, stir the corn starch and water until smooth. Whisk into the sauce. Simmer for 1 minute until sauce thickens.
  5. Strain the sauce to remove the crushed pepper.
  6. Preheat oven to 375°. Remove chicken wings from marinade and place on a baking tray. Bake for 40-45 minutes until the internal temperature reaches 165°. Brush sauce on wings midway through baking.
  7. Plate wings and drizzle with remaining sauce. Garnish with green onion.

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Recipe Courtesy of Chef Michelle, ALDI Test Kitchen