Glazed Chicken Wings

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glazed chicken wings

There’s more to chicken wings then Buffalo Chicken Wings. The 2-hour cooking time may seem excessive, but it’s not. It’s just perfect for these ooey gooey lip-smacking, finger linking wings

Glazed Chicken Wings


  • 8 pounds chicken wings (tips removed and cut into two pieces, save the tips for stock)
  • 1 cup fresh lime juice (about 8 - 10 limes)
  • 1 cup apricot preserves
  • 1 cup reduced sodium soy sauce (I never use anything BUT reduced sodium soy sauce - who needs more salt?)
  • 2/3 cup sugar (use pure cane sugar for best results)
  • 4 large cloves garlic
  • *Special Equipment - 2 large disposable roasting pans, about 16 x 12 x 2)


Step 1

Heat oven to 425°F.

Divide the wings between the two roasting pans in a single layer.

Step 2

In a blender or food processor, blend the lime juice, apricot preserves, soy sauce, sugar and garlic. Pour the mixture over the wings, dividing evenly between pans. Bake the wings in the upper and lower third of the oven for 50 minutes. Turn the wings over and switch position of the pans in the oven; bake 45 minutes to 1 hour more, or until the liquid is thick and sticky.

Remove the wings promptly to a serving platter. Serve at room temperature.


{Behind the scenes – Glazed Chicken Wings}

Try these at your next party.  Your guests will love them!

Glazed Chicken Wings.

Oooey, gooey, deliciously tender falling off the bones, lick your fingers, yummy Glazed Chicken Wings.

I cut up my own whole chicken so I can make a delicious rich homemade stock.  While many chefs might throw the wings into the stock mix, and they are good for that, I only give my stock the very tip of each wing, cutting the rest of it into two pieces and freezing them until I have enough to make some great chicken wings.

slightly sweet, slightly sour, and totally delicious

I found this recipe in The Best of Gourmet 2000 and have made it many times to the satisfaction of everyone who has tasted them.  When I first started investigating something different from the standard Buffalo chicken wing recipe, I thought this one, with its sweet and sour components, sounded great, but the cooking time of almost 2 hours seemed excessive.

It’s not.

It’s just right.

The important part of this long cook process is that you need to use a deep roasting pan.  Something with at least a 2-inch height.

And you don’t want to use something you want to keep.

Because the sticky sauce is impossible to clean up.

That brown you see on the wings…that’s the same brown as will cook on your roasting pan.

So I love aluminum throw-away pans.

Cook, throw-away.  Clean up is easy!

Another thing I learned with this recipe is to remove the wings from the pan promptly or they will stick.  If that happens, get out the spatula and put some elbow grease into it and you can pry the suckers off, but you might leave some of the yummy meat behind, so remove them promptly to a serving platter.

Try these at your next party.  Your guests will love them!

And the kids too.

glazed chicken wings

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Nutritional Info

This information is per serving.
  • Calories
  • Fat
    10g (3g Sat, 4g Mono, 2g Poly)
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium

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