Chicken wings that will leave your fingers messy, but your tummy in love…
If you’re into football, then you inherently love fall and probably chicken wings. Kate is a huge Auburn Tigers fan, and hailing from Alabama where football is basically a religion, we regularly watch the Tigers play on Saturdays. We take GameDay seriously! For that reason, we love taking classic GameDay snack staples and elevating them to the next level. Throughout the football season we will share our creations with you here on the blog in hopes of inspiring you to kicking your GameDay recipes up a notch. We’ll kick things off with these finger-licking, mind-blowingly delicious glazed chicken wings.
Apricot & Thyme Glazed Chicken Wings
Apricot & Thyme Glaze:
- 1 cup chicken bone broth
- 1/4 cup apricot preserves
- 2 tablespoons fresh thyme, chopped
- 3 cloves garlic, peeled & minced
- 1 shallot, peeled & minced
- 1 tablespoon ghee or butter
- 1 teaspoon sea salt
- 4 pounds chicken wings
- 1 tablespoon baking powder
- 1 tablespoon sea salt
Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 1 hour, and up to 18 hours
Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer. Remove wings from oven and set aside.
Combine ghee or butter, shallot, garlic and 1 teaspoon of sea salt in a small skillet over medium heat. Stirring frequently, cook until shallot is translucent.
Combine wings and sauce in a large mixing bowl and toss until sauce evenly coats wings, then serve immediately, garnished with chopped thyme. Store leftovers in the refrigerator for up to 7 days.