So you’ve googled “chicken wings recipe” and now you’re overwhelmed. Everything that pops up is spicy as heck or difficult to make. If you’re looking for a sure-fire crowd-pleaser for your next game day event or movie party, look no further, you’ve found it. Our sesame-apricot chicken wings will wow you for sure, and they couldn’t be simpler.
Moist, succulent chicken glistening with a sticky, sweet, tangy apricot glaze and speckled with toasted sesame seeds for a bit of texture. What could be better? well, they’re also gluten-free, so most of your friends and family will able to enjoy them right along with you.
And they’re quite beautiful, don’t you think?.
This is a simple chicken wings recipe. I tried to keep all the steps to a minimum with the assumption that you’d rather be with your friends and not in the kitchen, most of this can be done ahead. so let’s get to it, shall we?
First, bake up your chicken wings with a little salt and pepper.
Throw the sauce on the heat and get it thickened nicely.
Toss those luscious little wings in the sauce.
Sprinkle with sesame seeds and you’re done!
Gorgeous golden wings that will leave your taste-buds tingling and have you licking your fingers (or digging for napkins) in record time.
- 2 pounds chicken wings
- Salt and pepper to taste
- 1/2 cup water
- 4 Tablespoons apricot preserves
- 1 Tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/2 teaspoon corn starch
- Sesame seeds
- Celery sticks or sliced green onions, as garnish
- Heat oven to 350 degrees.
- Arrange chicken wings on a baking sheet and sprinkle with salt and pepper. Bake wings for 35 to 40 minutes or until juices run clear when wings are pierced at the thickest part of the wing. (165 degrees F)
- Place water, apricot preserves, honey and sesame oil in a mall sot over medium heat. Stir to combine completely and allow to come just to a boil, stirring often.
- Whisk corn starch into lemon juice and whisk into preserves, stirring vigorously to avoid clumping. Allow to simmer 30 seconds and remove from heat.
- Toss or brush chicken wings with sauce, sprinkle with sesame seeds and serve with celery sticks or chopped green onions as a garnish.
What I would have done differently had I thought of it at the time:
Nothing really. My wife and kids polished these off in minutes. It’s possibly the best chicken wings recipe we’ve made to date. But having said that, if you just have to add some heat to your wings, add in some red pepper flakes or a dash of cayenne and you’ll be all set.
Links to other great chicken wings recipes:
- Honey Mustard Chicken Wings Recipe – From SimplyRecipes
- Spicy Apricot Chicken Wings Recipe, from Culinary Cory
- Sticky & Sweet Chicken Wings Recipe with Soy, Honey & Ginger, from Cookin’ Canuck