Fall is a big time for tailgating or catching your favorite team in the comfort of your own living room. This season why not switch up the usual chips and dips for a savory and sweet appetizer that’s easy to make, and even more fun to eat. Elderwood’s Regional Dining Services Manager, Daryl Cronk shares his signature chicken wing recipe which includes an apricot and jalapeno sauce.
Try making your wings a bit healthier by using an air fryer or baking them as opposed to frying. This sweet and spicy recipe will tackle any appetite on game day and makes between 12-18 chicken wings.
Apricot Preserves – 1 cup
Apple Cider Vinegar – 2 tablespoons
Fresh Chives – ¼ cup (chopped, reserve half for garnish)
Pineapple Juice – ¼ cup
Dried Apricots – (sliced into strips)
Fresh Jalapeno Peppers – (seeded and minced)
Kosher Salt – pinch
Black Pepper – pinch
Coconut Oil – 1 tsp
- Start cooking the chicken wings in a fryer, air fryer or oven until crispy outside and a minimum of 165 degrees internal temperature.
- In a saucepan on medium heat add the coconut oil, jalapenos, ½ of the chopped chives and dried apricots. Cook for about 2 minutes
- Add pineapple juice, apricot preserves, apple cider vinegar and salt and pepper.
- Cook on low heat until the chicken wings finish cooking.
- Put the cooked chicken wings in a large bowl and add the sauce.
- Toss until wings are coated with the sauce.
- Portion on a platter and garnish with the remaining chives. Then Serve!