Sticky apricot chicken wings

Finger-licking goodness straight out of your own oven.
 
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Recipe from: 9/1/2001 12:00:00 AM
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 80
    ml
    smooth apricot jam
  • 20
    ml
    lemon juice
  • 10
    ml
    Worcestershire sauce
  • 5
    ml
    freshly grated ginger
  • 1
    clove garlic
  • 5
    ml
    sunflower oil
  • 12
    chicken wings
Servings: Change Serving
 
 

Method

 
preheat oven to 180 °C.
Mix together the apricot jam, lemon juice, Worcestershire sauce, ginger, garlic and oil.
Brush onto both sides of the chicken wings.
Place chicken wings on a greased baking tray and bake in a preheated oven for 10 minutes.
Remove from the oven and turn over wings.
Baste with left-over sauce and bake for a further 10 minutes until cooked through.
Season with salt and freshly ground black pepper.

Serve with salad and potato wedges.
 

Read more on: bake poultry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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