Easy Apricot Sticky Wings

You know that feeling when you’re about to dive into a big plate of the most amazing wings ever? I’m sure you do. You’ve finally had enough time in the day to cook and it feels so good. But then, just as you get your first bite, they are gone! Apricot Sticky Chicken Wings will have none of that nonsense- these wings are made for eating on the couch while watching your favorite TV show or movie with friends. So forget those fancy recipes and come home to this delicious sticky chicken wings recipe tonight!

Before starting this recipe, you’ll want to verify that you have the following ingredients:

• Chicken Wings – We love Butcherbox Chicken Wings because they are free range, contain ZERO antibiotics or steroids and have clean cuts, and amazing flavor! Right now, Sign up today and get FREE Chicken Nuggets for life!
• Lipton Recipe Secrets Onion Soup Mix – I prefer this brand because it is not overly salty or strangely flavored like some off brands are.
• Red Russian Dressing (Wishbone makes our favorite) – You really need the red version of this dressing for best taste!
• Apricot Preserves – You can use your favorite brand for this, I did buy store-bought since it was cheaper.

We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.

• Small sauce pan – To simmer the ingredients.
• Whisk – To stir the simmering sauce ingredients.
• 3 Bowls- To mix/store the sauce in. You want to keep 3 bowls of sauce once it is simmered to avoid cross contamination. One will be for basting raw wings, one for basting cooked wings, and one for dipping when serving (optional).
• Basting brush -To apply the sauce to the wings.
• Large Baking sheet – To cook the wings on.
• Baking rack – To prevent the wings from burning and cooking in their own fat. Very helpful for this recipe, but not a deal breaker.
• Oven – To cook the wings in.

To make this glaze, you really only have a few steps to wing or drumstick perfection!

Add all the sauce ingredients to a small saucepan and bring to a boil over medium-high heat stirring frequently. Once the sauce starts to bubble, reduce heat to low and simmer for 5 minutes.

Remove sauce from heat while preparing wings. Divide slightly cooled sauce into three bowls/containers – 1 to baste the raw wings and 2- for basting the cooked wings, and 3 – for dipping sauce for cooked wings.

This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Easy Apricot Sticky Chicken Wings come out perfectly.

• Parchment paper can make cleanup easier! Line your baking sheet with parchment paper to catch any sauce and fat drippings.
• Baste the wings once before baking, and once after the come out to keep them saucy and moist! They will crisp up a lot from the sugar, but they do maintain a juicy inside. If you prefer to simply dip your wings in sauce (rather than a second basting) you can also do that. Just remember not to use the same bowl of sauce you used for the raw wings.
• You can use fresh or frozen wings. You might need to add 5-10 more minutes to the cook time for frozen wings. The internal temperature of the wings should be 165 degrees Fahrenheit.
• Wings can be dipped in the non-contaminated sauce once baked. Just be sure the sauce is heated for best taste.

If you want to store your sticky chicken wings, just follow these easy steps.

• These wings can be refrigerated, but I have not successfully froze them because they go so fast!! To reheat microwave, or heat them on a parchment lined baking sheet for 10 minutes at 350 degrees Fahrenheit.

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Follow the recipe below to make Easy Apricot Sticky Chicken Wings! This recipe makes 6 SERVINGS, but you can adjust the recipe card for other serving sizes.