Sticky Apricot & Jalapeño Glazed Chicken Wings

Sticky Glazed Chicken Wings

Makes about 30 pieces.

  • 4 lbs (2 kg) chicken wings, separated at the joint and tips discarded
  • ¼ cup brown sugar
  • 1 Tbsp cider vinegar
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • ¾ cup (approx ¾ of a jar) Brickstone Cheese Pleaser Apricot & Jalapeño Topping
  • ¼ cup (50 ml) sesame seeds

Preheat oven to 325°F/165°C.  

Line a large rimmed baking sheet with aluminum foil.  Mix the brown sugar, cider vinegar, salt, and cayenne in a large bowl.  Toss wings in the mixture and coat them evenly. 

Spread the wings on the baking sheet in a single layer and bake for 1 hour.  

Spoon the Apricot & Jalapeno Topping into a large bowl.  When the wings have cooked for an hour, toss them into the topping and coat evenly.  Discard the old aluminum foil and reline the baking sheet with another sheet of foil.  Arrange the wings on the baking sheet in a single layer again.  

Turn the oven temperature up to broil, keeping the oven rack in the middle position about 7-8” (18-21 cm) from the broiling element.  Broil the wings for 8-10 minutes.  Remove from oven, turn the wings over, sprinkle with half the sesame seeds and broil another 4-6 minutes.  Turn the wings again, sprinkle with the remaining sesame seeds and broil another 2 minutes.  Don`t worry if some of the edges get a little dark.  

Remove from oven and let cool for 5-10 minutes before serving.  Serve with lots of paper napkins!

For more recipes visit Gourmet du Village and Brickstone Fine Foods


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