Apricot Sticky Wings

Apricot sticky chicken wings on a white plate with a blue napkin.

5 from 5 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Dinner

Cuisine: American

Keyword: apricot chicken wings, apricot wings, buffalo chicken wings

Servings: servings

Calories: 286cal

Author: Amy Desrosiers

Cost: $15

Equipment

basting brush
small saucepan
stove
mixing bowls and spoons

Ingredients

Sauce

1 ounce Lipton Recipe Secrets Onion Soup Mix (one packet)
1 cup Red Russian Dressing
1 cup Apricot preserves

Wings

3 pounds Butcherbox Chicken Wings
½ teaspoon ground black pepper
1 tablespoon green onion optional garnish

Instructions

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!

Notes

One serving is equal to 1/2 lb. or 6 wings.

Nutritional values may vary and are meant to be a guide.

Nutrition