Sunday, October 16, 2011

Tangy Chicken Wings


The final home game of the Sacramento Mountain Lions was a doozy. Tied scores throughout the game, they were down 13 to 20 with 29 seconds left on the clock and fourth down. They pulled it off and tied the game to go into overtime! They pulled off the win in just five minutes.

Before the game we had a small tailgate party of Twitterati. Since it was a simple tailgate and I wanted something that could be eaten cold and with fingers, I chose tangy chicken wings. Then it was just a matter of figuring out what type.

I decided to use the Jalapeno Apricot Jam I had made earlier this summer. What a great choice! Easy and delicious.  I'm sure you can use any similar jam, but it's so much better when it's your own.



Tangy Chicken Wings

1 4 lb bag of wings
1 8 oz jar of jalapeno apricot jam

Preheat oven to 375 degrees. Place a wire rack over a baking sheet/pan. Lay out wings evenly across the rack. Bake for 30 minutes.

Place jam in a bowl. Remove hot wings from oven and transfer batches into jam and toss them to coat them in jam. Return to rack. Place back into oven and cook for another 10 minutes. Baste with jam again. Cook 5-10 minutes more until glaze is nicely thickened and sticky. Remove and serve hot or cold.






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