Lime, Apricot and Soy Sauce Chicken Wings
Gourmet | December 1999
These sweet, tangy wings should appeal to even the pickiest kid. Eight pounds
may sound like a lot, but no matter how many of these we made in our test
kitchens, they always disappeared quickly. You may not have the oven space to
cook the wings and the macaroni simultaneously. We found it best to do the
wings first, then keep them warm under foil while baking the macaroni. Finally,
because the wings tend to leave a mess to clean up, we like to make them in
disposable foil roasting pans.
Active time: 25 min Total time: 2 hr
Servings: Serves 8 adults plus 10 children as part of a buffet
Ingredients
8 lb chicken wings
1 cup fresh lime juice (from 8 to 10 limes)
1 cup apricot preserves
1 cup soy sauce
2/3 cup sugar
4 large garlic cloves
Special equipment: 2 large roasting pans (about 16 by 12 inches)
For more delicious recipes, visit rosebankfarms.ca/recipes
Andrea & Stephen Gunner, Rosebank Farms, 4218 Wyatt Road, Armstrong B.C, V0E 1B4
Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve
wings at joint. Divide wings between 2 large roasting pans, arranging in single
layers.
Purée remaining ingredients in a blender and pour mixture over wings, dividing
evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes.
Turn wings over and switch position of pans in oven, then bake 45 minutes to 1
hour more, or until liquid is thick and sticky.
Serve wings warm or at room temperature.
For more delicious recipes, visit rosebankfarms.ca/recipes
Andrea & Stephen Gunner, Rosebank Farms, 4218 Wyatt Road, Armstrong B.C, V0E 1B4