Add heat and sweet to these chicken wings by tossing them in a mixture of apricot jam, mustard, and crushed red pepper.
2 cups apricot jam
4 garlic cloves, minced
1-2 teaspoons crushed red pepper
1/4 cup Dijon mustard
1 tablespoon kosher salt
60 chicken wings
How to Make It
Preheat oven to 425°. In a large bowl, combine apricot jam, minced garlic, crushed red pepper, Dijon mustard, and kosher salt. Add chicken wings; toss to coat. Refrigerate for 30 minutes or up to 4 hours. Line 2 baking sheets with foil; bake chicken wings for 25-30 minutes, turning once, until golden brown and slightly charred.