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Ingredients
- 1 4 lb bag frozen chicken wings, thawed
- 8 ounces apricot preserves
- 1/2 cup honey
- 1/2 cup soy sauce
- juice and zest from one small lime
- juice and zest from one small orange
- 2 tablespoons red curry paste
- 1/3 cup Thai sweet chili sauce
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons finely minced jalapeno
Preparation
Step 1
Preheat oven to 400. Line a large baking sheet with non stick foil (you could also use regular foil but spray it with cooking spray… as much fat as wings render, they still stick to the pan).
Place the wings in a single layer on the baking sheet.
Bake at 400 degrees for 20 minutes, then drain off all of the rendered fat or your wings won’t crisp at all, they’ll just steam in their own fat.
Continue baking at 400 until wings are cooked through. If they haven’t browned enough for you, turn your broiler on high and put the pan under the broiler until they are of desired brownness. Watch closely so they don’t burn.
As the wings cook, make your sauce. In a medium non stick pot, combine all the sauce ingredients. Bring to a boil over medium heat, stirring constantly so it doesn’t burn while the preserves melt. Once it is smooth, turn the heat to medium and continue boiling, stirring very frequently to prevent sticking. Turn the heat off about ten minutes before you take the wings out of the oven to let the sauce cool and thicken. it will look thin hot, but will thicken nicely as it cools.
Put your cooked wings in a large heatproof bowl and pour the desired amount of sauce over them. Toss to coat. Garnish with sesame seeds and sliced green onions.