These Glazed Chicken Wings show there’s more to chicken wings than 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
8poundschicken wingstips removed and cut into two pieces, save the tips for stock
1cupfresh lime juiceabout 8 - 10 limes
1cupreduced-sodium soy sauceI never use anything BUT reduced-sodium soy sauce - who needs more salt?
⅔cupsugaruse pure cane sugar for best results
4large cloves garlic
*Special Equipment - 2 large disposable roasting pansabout 16 x 12 x 2)
Heat oven to 425°F.
Divide the wings between the two roasting pans in a single layer.
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 the 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.