Candy Chicken 3.000

Goran Kosanovic For The Washington Post

May 9, 2017

Here, apricot preserves plus other pantry-friendly ingredients make a coating for wings that, regardless of the name of this dish, is not overly sweet.

If you'd like to make your own Catalina-style dressing instead of using store-bought, see the NOTE below.


Servings:
3 - 4 or 6 to 8 appetizer servings

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 or 6 to 8 appetizer servings

Ingredients
  • 1/2 cup store-bought or homemade Catalina-style dressing (see NOTE)
  • 1/2 cup apricot preserves or fruit spread, preferably unsweetened, plus 2 optional teaspoons
  • 1 teaspoon low-sodium soy sauce (may substitute Bragg's Liquid Aminos)
  • Pinch crushed red pepper flakes
  • 1 large clove garlic, minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds chicken wings (flats and drumettes)
  • 2 teaspoons olive oil

Directions

Preheat the oven to 350 degrees.

Whisk together the Catalina-style dressing, apricot preserves or spread, soy sauce and crushed red pepper flakes in a medium bowl to form a well-blended sauce.

Combine the garlic, onion powder, salt and pepper in a mixing bowl, then add the chicken and toss until all the pieces are evenly coated.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add all the chicken; cook for about 5 minutes on each side, until lightly browned. Transfer to a 9-by-13-inch baking dish or a roasting pan.

Pour the sauce over the wings and toss to coat. Use tongs to arrange the wings so they are not on top of one another. Bake (middle rack) for 35 minutes, then transfer to the stove top (off the heat) just long enough to cover the baking dish with aluminum foil.

(At this point, if you'd like the wings to be sweeter, use the 2 additional teaspoons of apricot preserves or spread to dot the tops of the wings before you cover the pan.)

Return to the oven and bake for 15 minutes. Uncover and let cool for 5 minutes before serving.

NOTE: To make your own Catalina-style dressing, whisk together 1/4 cup ketchup, 1/4 packed cup organic light brown sugar, 1/4 cup red wine vinegar, 1/2 teaspoon onion powder, 1/2 teaspoon sweet paprika, 1/4 teaspoon Worcestershire sauce, 1/2 cup organic canola oil in a bowl; season lightly with salt and pepper.

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Recipe Source

Adapted from a recipe by Voorhees, N.J., resident Linda Barney St. Martin.

Tested by Victoria St. Martin.

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