Telling you that these chicken wings always go down well is a serious understatement.
The first time I made them a couple of years ago, Chris was at work, so I served them up to the kids and got the following responses:
Complete silence for the first 10 minutes (except the sounds of frantic chewing/crunching)
Eyes rolling back in heads
Phrases like ‘you’re the best mummy ever‘, ‘we’re so lucky to have a mummy who’s a food blogger‘ and ‘oh my gosh these are the best things I’ve ever tasted‘
Ingredients:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/2 cup apricot jam
- 2 tbsp oil
- 1 tsp vinegar
- 2 garlic cloves, chopped
- 1/2 teaspoon ground ginger
- 4 lbs. chicken wings & drumettes
Directions:
- In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.
- Preheat oven to 375 degrees F.
- Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
- Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.