APRICOT, GINGER CHICKEN WINGS

Last night was my turn to host my book club. We have a large time with plenty of wine, good food and conversation. I was tired of the usual cheese and fruit platters and the inevitable store bought hummus and chips and was also looking to come up with a new wing recipe that does not include the word Buffalo! I love to balance sweet and salty, hot and sour. I also do not fry anything in my house. So I wanted a baked wing that was crispy and deeply browned. This is the recipe I invented and according to the girls, it`s a keeper!

APRICOT, GINGER CHICKEN WINGS WITH RED CHILI AND DRIED CHERRIES

375 degree oven

4 lbs chicken wings , trimmed

1/2 cup soy sauce

1/4 cup sugar

1/4 cup vegetable oil

TOSS WINGS WITH SAUCE, SUGAR AND OIL

PLACE ON FOIL LINED COOKIE SHEETS AND BAKE 20 MIN. STIR AND INCREASE HEAT TO 400 DEGREES. ROAST 10 MIN OR UNTIL GOLDEN

wings can be prepared up to this point and refrigerated for later use

APRICOT, GINGER SAUCE

6 large cloves garlic

1 3 inch piece fresh ginger, sliced in chunks approx. 2.5 oz

1- 18 oz jar apricot preserves

2/3 cup soy sauce

2 tsp Asian red chili garlic sauce

juice 1 whole lime

DROP GARLIC AND GINGER INTO RUNNING FOOD PROCESSOR AND CHOP FINE

ADD ALL OTHER INGREDIENTS AND PULSE TO BLEND

3 oz dried cherries

ADD CHERRIES AND PROCESS UNTIL JUST CHOPPED

TOSS HOT WINGS WITH SAUCE, GARNISH WITH LIME WEDGES, CHOPPED GREEN ONIONS, CHOPPED CILANTRO AND SLIVERED FRESH APRICOTS IF AVAILABLE

sauce can be refrigerated for up to a week. reheat wings and toss with warm sauce. Sauce is also great on grilled shrimp, pork and chicken!

serves 6 -8 as main course or 10 - 12 as an appetizer

"COOK HONEY, COOK!"