Categories: Chicken
Ingredients
- 3 pounds chicken wingettes and drumettes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup apricot jam
- 2 tablespoons light brown sugar
- 2 teaspoons soy sauce
- 1 to 2 teaspoons sriracha
- 3 tablespoons chopped fresh chives
Directions
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Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
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Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
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Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
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When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.