Categories: Chicken

Ingredients

• 3 pounds chicken wingettes and drumettes
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup apricot jam
• 2 tablespoons light brown sugar
• 2 teaspoons soy sauce
• 1 to 2 teaspoons sriracha
• 3 tablespoons chopped fresh chives

Directions

1. Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.

2. Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.

3. Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.

4. When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

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