These sweet-tart wings are a hit with both kids and adults.

  • 8 lbs. chicken wings
  • 1 c. fresh lime juice (approximately 8 to 10 limes)
  • 1 c. apricot preserves
  • 1 c. soy sauce
  • 1/2 c. honey or dark brown sugar
  • 1 T. minced garlic

Preheat oven to 375F.

Cut off wing tips, reserving the tips for stock. Cut the wings in half at the joint. Arrange in a single layer on two large roasting pans or rimmed baking sheets. Use non-stick pans or line with parchment paper sprayed lightly with cooking spray to prevent the wings from sticking and for easier cleanup.

Roast the wings for 30 minutes. While they’re roasting, purée the remaining ingredients in a blender or food processor. Place in a heavy saucepan, bring to a boil, then lower the heat to a simmer and cook until the mixture has reduced by about half and has thickened to a light glaze-like consistency.

After the wings have roasted 30 minutes, remove them from the oven. Either brush each wing generously on all sides with the glaze or place the glaze in a large bowl or pot, add the wings and toss gently to thoroughly coat them. Either way, they should go back on the pans in a single layer and continue to roast for another 30-45 minutes or until the chicken is cooked through and the glaze is sticky. Serve warm.

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