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Sticky Baked Apricot Wings Recipe (with Video)

Paleo, Sesame-free, Not vegan
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Discover our Sticky Baked Apricot Wings Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 40min


- 3 lb Chicken wings
- 3 Tbs Coconut aminos
- 1 Tbs Dijon mustard
- 1 tsp Garlic powder
- 2 tsp Ground black pepper
- 0.25 tsp Ground ginger
- 1 Tbs Kosher salt
- 0.25 tsp ground cayenne
- 0.5 cup apricot jam
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1. Heat the oven to 400°.
2. Line two baking sheets with parchment paper.
3. In a large bowl, whisk the apricot jam, coconut aminos, mustard, salt, black pepper, garlic powder, paprika, cayenne and ginger. Pour half of this mixture into a small bowl and set aside.
4. Add the wings to the large bowl and toss to coat evenly. Spread the wings out on the baking sheets, skin-side up.
5. Bake for 15-20 minutes.
6. Remove them from the oven and brush each wing with a bit more of the reserved sauce.
7. Place the sheets back in the oven (swap and rotate the pans, meaning the top one now goes on the bottom and vice versa, and the side that was toward the front of the oven is now toward the back).
8. Bake for another 10 minutes, then take them out and brush each wing with a bit more sauce again.
9. Bake for 10 more minutes (no need to swap and rotate the pans), until the wings are darker and caramelized around the edges. If you have an extra sauce, brush it on the wings. Let cool for 10 minutes, then dig in!

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