Name: Apricot chicken wings are the better version of Mum’s apricot chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Ingredients: 3/4 cup apricot jam; 1 cup (250ml) apricot nectar; 2 cloves garlic, crushed; 1 tablespoon finely grated ginger; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1.5kg chicken wing nibbles; Olive oil spray; 2 green onions, thinly sliced; Toasted sesame seeds, for serving

If you’re sick of serving up apricot chicken the same way every week, then these apricot chicken wings are for you! Not only are they more affordable to cook with, but they’ll also turn your dinner into a juicy, crispy-skinned delight that the whole family will love!

Simply throw them on the barbie, and let the apricot jam and nectar do all the work.

Why chicken wings?

Chicken wings are one of the most affordable meats you can buy. With this recipe, we marinate the chicken wings with a sticky apricot glaze and cook them on the barbecue. It’s ready in a flash and can be served with the sides of your choice – salad, potatoes, rice, whatever you have to hand.

This recipe is made with chicken wing nibbles, which have the wing tip removed. This means you just get the good bit, and they are perfect finger food to, you guessed it, nibble on.

There’s no polite way to eat chicken wings, so just get stuck in and don’t worry about the mess!

Ingredients

3/4 cup apricot jam

1 cup (250ml) apricot nectar

2 cloves garlic, crushed

1 tablespoon finely grated ginger

1 teaspoon onion powder

1 teaspoon garlic powder

1.5kg chicken wing nibbles

Olive oil spray

2 green onions, thinly sliced

Toasted sesame seeds, for serving

Method

Step 1

Put jam, apricot nectar, garlic, ginger, onion and garlic powder in a saucepan on medium heat. Cook, stirring regularly, for 10 minutes, until reduced and sticky. Reserve 1/2 cup.

Step 2

Preheat barbecue flat plate or a large frying pan on medium-high heat. Season chicken. Spray with oil. Cook, turning, for 15 minutes or until golden brown. Brush with a little glaze. Continue turning and brushing for a further 5 minutes, until chicken is cooked through, sticky and golden.

Step 3

Sprinkle chicken with green onions and sesame seeds. Serve with reserved glaze.

A pile of glazed chicken wings on a plate for a chicken wings recipe. — Photography Tim Roberts, styling Michele Cranston and David Morgan.

Rebecca Lyall

Rebecca Lyall has more than 30 years of experience in publishing. She began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media as senior photo chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines, allowing her to blend professional creativity with family life.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.