Apricot Sticky Chicken Wings are a delicious finger-licking appetizer that is perfect for any gathering. Made with just 3 store-bought ingredient items, the sauce is sweet, sticky, and produces a sweet and savory wing. Perfectly crispy on the outside with a juicy center. This will be the shining star of your next party or get together! This post contains affiliate links.
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 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 two FREE 5-oz. lobster tails and two 10-oz. ribeyes for free in your first box. *Special offer valid for new members only. Offer valid until 8/15/21. See site for more details.
- 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.
Equipment and Supplies Needed
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.
Apricot Wing Sauce
To make this sauce, you really only have a few steps to wing 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 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.
More Wing Recipes to Try!
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.
Apricot Sticky Chicken Wing
- 1 ounce Lipton Recipe Secrets Onion Soup Mix (one packet)
- cup Red Russian Dressing
- cup Apricot preserves
- 3 pounds Butcherbox Chicken Wings
- ½ teaspoon ground black pepper
- 1 tablespoon green onion optional garnish
- Preheat oven to 350°F. Line a baking sheet with parchment paper and a baking rack.
- In a small sauce pan, add the sauce ingredients. Over medium high heat, bring the mixture to a boil while constantly whisking. Once mixture starts to bubble, reduce heat to low and simmer for 5 minutes. Remove sauce from heat, and allow it to slightly cool before dividing it into 3 heat-safe containers.
- Add wings to the baking rack and season with pepper. Baste on sauce and bake for 20 minutes before basting a second time. To baste a second time, carefully remove wings from oven with mitts, and baste with your second sauce container to avoid cross contamination. Bake for an additional 15-20 minutes or until wings have an internal temperature of 165°F.
- Serve wings with green onion garnish (optional) and an extra side of sauce. I would suggest warming the sauce (container 3) if it has cooled too much. Enjoy!