Apricot Chicken Wings

Tender and crispy, these wings get a heaping helping of homemade apricot barbecue sauce to punch up their flavor!

  • Serves: 20 wings
  • Prep Time: 20 minutes
  • Cook Time: 1 hour


  • 20 Chicken Wings
  • 1/2 tsp. Salt
  • 1 tbsp. aluminum-free Baking Powder
  • 1 Red Onion, diced
  • 6 fresh Apricots, peeled/pits removed & cut in half
  • 3 cloves Garlic, sliced
  • 1 thumb-sized piece fresh Ginger, peeled & sliced
  • 1 Jalapeno Pepper, sliced
  • 1/4 c. Honey
  • 1 (7 oz.) can Tomato Sauce
  • 2 tbsp. Apple Cider Vinegar
  • Salt & Pepper
  • 1 tbsp. Oil


  1. Preheat the oven to 250 degrees. In a large bowl, toss chicken wings with salt and baking powder; arrange in a single layer on a baking sheet fitted with a rack. Bake for about 30 minutes to remove excess fat and moisture, then raise the heat to 425 degrees and continue cooking for 40-50 minutes. Remove from oven when wings are golden brown and crispy.

  2. At the same time, in a medium sized pot, heat oil and sauté onion, garlic, ginger, and jalapeno until soft. Add apricots and continue cooking; when apricots are slightly soft, add honey, tomato sauce, and vinegar. Cook an additional 15 to 20 minutes or until apricots have fully broken down and sauce has thickened slightly, then transfer to a blender and puree until smooth.

  3. Allow baked wings to rest for about 5 minutes, then toss in warm sauce. Serve immediately.

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